Mint Chocolate Chip Ice Cream Squares
Cool, creamy, and irresistibly indulgent, these Mint Chocolate Chip Ice Cream Squares are a frozen dessert dream come true. Featuring a buttery chocolate graham cracker crust, a refreshing mint chocolate chip ice cream layer, and a smooth homemade chocolate ganache topping, this no-bake treat is perfect for summer parties or any time you crave a decadent chilled dessert. With just 20 minutes of prep time and minimal effort, this recipe transforms simple ingredients into a stunning, crowd-pleasing delight. Garnished with fresh mint leaves for a hint of elegance, these squares combine classic flavors and playful presentation, making them the ultimate frozen indulgence.
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Recipe Information
Ingredients
- 12 sheets Chocolate graham crackers
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1.5 quarts Mint chocolate chip ice cream
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 10 leaves Fresh mint leaves (optional, for garnish)
Instructions
Line a 9x9-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a food processor, pulse the chocolate graham crackers until they are finely crushed into crumbs.
Melt the unsalted butter in the microwave or on the stovetop. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Place the crust in the freezer for 15 minutes to set.
Let the mint chocolate chip ice cream sit at room temperature for 10–15 minutes to soften slightly.
Spread the softened ice cream evenly over the chilled crust, smoothing out the top with a spatula. Cover the dish tightly with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 20-second increments, stirring after each, until the mixture is smooth and fully melted. Stir in the vanilla extract. Allow the ganache to cool for 5–10 minutes.
Pour the cooled chocolate ganache over the ice cream layer, spreading it evenly with a spatula. Return the dish to the freezer for another 30–60 minutes, or until the ganache is set.
Using the parchment paper overhang, lift the ice cream square block out of the dish and transfer it to a cutting board. Trim the edges, if desired, to create clean sides.
Cut into 12 equal squares. Garnish each square with a fresh mint leaf if desired. Serve immediately, or store in an airtight container in the freezer for up to 1 week.
Nutrition Facts
Calories |
5843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.4 g | 472% | |
| Saturated Fat | 227.2 g | 1136% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 613.8 g | 223% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 511.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1933 mg | 149% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
