I would argue that this ice cream cake is both the mintiest and the chocolatiest you will ever encounter. In this cake there are no fewer than 3 sources of mint and 6 sources of chocolate that blend perfectly into a refreshing yet decadent treat. Mint and chocolate were made for each other, don’t you think? For me, this combination is a very close second to peanut butter and chocolate, with this cake nearly pushing it over the edge. Look out peanut butter: you have some competition.
I love ice cream cakes because they are incredibly easy to put together, but look so very impressive when sliced and served. There is very little baking involved in this recipe: just a few minutes for the crust, and the rest is just spreading (the ice cream) and sprinkling (the chocolate mint crunch). You just need to pull it together a bit in advance of when you’d like to serve it, because it needs to set in the freezer for at least 8 hours. Your patience will be well worth it, I promise.
As a point of interest, this was my first time using my new Canon Rebel DSLR. You’ll notice the abundance of pictures compared to previous posts; I’m really trying to figure out how to use the new camera, as well as generally trying to figure out how to take appealing pictures of food. Let me know what you think! Tips are appreciated!
This cake would be lovely served after a heavy holiday meal. Although it is rich and decadent, the mint makes it feel much lighter and it can act as a palette cleanser of sorts. I’ve toyed with the idea of making this in little individual moulds, which would be adorable, but it’s just as pretty made into one big cake and sliced. Just make sure you have some hot water to warm up the knife when you cut it, or leave it at room temperature for a few minutes to take the freezer chill off before slicing.
- 12 double chocolate fudge cookies (2/3 of a package), processed to crumbs in a food processor, about 2 cups total
- 6 tablespoons butter, melted
- ¼ cup Oreo cookie crumbs
- 2 cups crushed or chopped chocolate mint sandwich cookies (I used 1 package Pepperidge Farm Mint Milano cookies)
- 4 oz semi-sweet chocolate, chopped
- 1 tablespoon canola oil
- 6 York peppermint patties, chopped
- 6 double chocolate fudge cookies (the rest of the package used for the crust!), chopped
- 2 quarts (2 L) mint chocolate chip ice cream, softened just until spreadable
- Preheat oven to 325 degrees F. Grease the bottom and sides of a 9-inch springform pan.
- In a large bowl, stir together the fudge cookie crumbs and the melted butter until combined. Scrape into prepared pan, spreading into a uniform layer on the bottom and 1-inch up the sides. Sprinkle the Oreo crumbs evenly on top and press to coat. Bake for 6 minutes, then set aside to cool completely.
- Line a baking sheet with parchment paper. Put the mint cookie crumbs, the chopped peppermint patties and the chopped fudge cookies in a bowl and set aside.
- Put the semi-sweet chocolate and oil in a heatproof bowl over lightly simmering water, making sure the bowl isn't touching the water. Stir until the chocolate is melted and smooth.
- Pour the melted chocolate over the chopped cookies/patties and stir until mixture is coated evenly with the chocolate. Spread crumb mixture onto prepared baking sheet, and set aside until cool.
- Spread half of the ice cream onto the cooled crust and smooth the top. Sprinkle evenly with half of the mint chocolate crunch. Spread the remaining ice cream over the crunch layer. Sprinkle the remaining mint chocolate crunch on top and press lightly.
- Wrap the cake (in its pan) tightly in plastic wrap and aluminum foil. Freeze at least 8 hours to set.
- To serve the cake, unwrap it and use a thin, sharp knife to loosen the cake from the sides of the pan. Remove the sides. Use a large, sharp knife (dipped in hot water if necessary) to cut the cake into slices. Cake will keep well for up to 1 week in the freezer.
Source: Adapted from Elinor Klivans’ Chocolate Cakes: 50 Great Cakes for Every Occasion