Mint Chocolate Chip Ice Cream Cake
This ice cream cake is easy, impressive, and a foolproof crowd pleaser. This is our kids' first choice for birthdays. The Oreo crust is heavenly. The chocolatey filling made of fudgy crunchies is reminiscent of DQ's famous ice cream cakes. Irresistible!
Servings: 12 servings
Ingredients
- 15.4 oz Oreo cookies, cream filling removed. Reserve 8 cookies for the crunch filling.
- 7 tablespoons salted butter, melted
- ½ gallon mint chip ice cream, or other flavor
- ½ gallon vanilla bean ice cream, or other flavor
- 1 cup fudge sauce, homemade recipe or store-bought
- 2 cups whipped cream, homemade recipe (highly recommended) or store-bought
Instructions
- Do Ahead: Make fudge sauce and whipped cream, and set aside in fridge.
- Coarsely break up 8 chocolate cookies, filling removed, into bits for the crunch filling. Set aside.
- Process remainder of chocolate cookies into fine crumbs, using food processor - or enclose cookies in heavy duty freezer bags and crush finely with rolling pin. Combine fine chocolate crumbs with melted butter. Mix well.
- Lightly grease bottom of a 9 inch springform pan, and press crumb mixture tightly and evenly into bottom of pan* Place pan in freezer.
- Meanwhile, allow mint chip ice cream to soften at room temp about 5-10 minutes. Spread approx. three-fourths of the entire tub of ice cream evenly over crumb crust (or use as much as you'd like.) Place pan in freezer.
- Mix 1 cup of lukewarm fudge sauce with the 8 coarsely broken cookie bits. Spread this filling evenly over first ice cream layer, leaving 1 cm space around edges. Freeze 30 minutes.
- Slightly soften vanilla bean ice cream, and spread about three-fourths of entire tub evenly over the fudge filling. Freeze until firm.
- Decorate with homemade whipped cream as desired. Keep frozen until ready to serve. Before serving, let sit at room temp approx. 5 minutes, and remove carefully from springform pan.
Notes
- Use a springform pan for easy release and clean edges - just run a warm knife around the edges before unlocking the pan.
- Soften the ice cream slightly before layering, it should be easy to spread but not melted. This helps you get smooth, even layers without mixing flavors.
- Tip: Use bottom of a flat-bottom cup to press the Oreo crust into the pan - this helps it set solidly and hold up when slicing.
- Reserve some whipped cream for decorating just before serving. It gives the cake a fresh, bakery-style finish that holds well for photos and parties.
- Let the cake sit at room temp for about 5–10 minutes before slicing for cleaner cuts and easier serving.
- This recipe is part of our Ice Cream Recipes Collection.
Nutrition (per serving)
Serving: 1serving | Calories: 671kcal | Carbohydrates: 124g | Protein: 14g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 503mg | Potassium: 784mg | Fiber: 4g | Sugar: 58g | Vitamin A: 1443IU | Vitamin C: 13mg | Calcium: 423mg | Iron: 5mg