Mint Ice Cream Cake
Indulge in the ultimate frozen treat with this irresistible Mint Ice Cream Cake, a no-bake dessert that’s as refreshing as it is decadent. Featuring layers of creamy mint chocolate chip ice cream, a buttery chocolate cookie crumb crust, and a fluffy whipped topping, this cake is a dreamy combination of smooth and crunchy textures. Perfect for hot summer days or festive occasions, it’s topped with an optional drizzle of rich melted chocolate and fresh mint leaves for a polished presentation. With just 30 minutes of prep and no baking required, this make-ahead dessert is a crowd-pleaser that’s as easy to create as it is to devour. Whether you’re hosting a party or treating yourself, this mint ice cream cake delivers effortless gourmet flair.
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Recipe Information
Ingredients
- 1.5 quarts Mint chocolate chip ice cream, softened
- 20 cookies Chocolate sandwich cookies (e.g., Oreos)
- 4 tablespoons Butter, melted
- 2 cups Whipped topping (e.g., whipped cream or Cool Whip)
- 0.5 cup Semi-sweet chocolate chips, melted (for drizzle, optional)
- 6 leaves Fresh mint leaves (for garnish, optional)
Instructions
Line a 9-inch springform pan with parchment paper for easy removal of the cake. Set aside.
Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs. Alternatively, place the cookies in a sealed plastic bag and crush them with a rolling pin.
In a small bowl, mix the cookie crumbs with the melted butter until the mixture resembles wet sand.
Press the cookie crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Place the crust in the freezer to firm up for 10 minutes.
Spread the softened mint chocolate chip ice cream evenly over the crust, smoothing the top with a spatula. Ensure the ice cream is evenly distributed.
Spread the whipped topping over the ice cream layer, creating a smooth, even top layer. If desired, use an offset spatula to create decorative swirls.
Place the pan in the freezer for at least 4 hours, or until the cake is completely frozen and set.
Before serving, run a knife along the edges of the pan to loosen the cake, then carefully release the springform ring.
If using, drizzle melted chocolate over the top of the cake and garnish with fresh mint leaves for a decorative touch.
Slice and serve immediately. Store any leftovers in the freezer.
Nutrition Facts
Calories |
6122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.4 g | 481% | |
| Saturated Fat | 249.6 g | 1248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 662 mg | 220% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 650.4 g | 237% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 479.7 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 1888 mg | 145% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3457 mg | 74% | |
*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.
