Mint Chocolate Ice Box Cake Recipes

MINT CHOCOLATE ICE BOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
• Add green food coloring, drop by drop, until cream turns mint green.
• Continue beating until stiff peaks form; do not overbeat.
• Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
• Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
• Spread with ½ cup cream.
• Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
• Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
• When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.

CHOCOLATE MINT ICEBOX CAKE

Steps:

• To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
• To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
• With a small spatula or knife, cover the log with the remaining mint cream.
• Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.

CHOCOLATE-MINT ICEBOX CAKE

Steps:

• Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
• Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
• To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

MINT AND CHOCOLATE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
• Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
• Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
• Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

MINT-CHOCOLATE ICE CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
• Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
• Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
• On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
• In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

MINT CHOCOLATE CHIP ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

CHOCOLATE MINT ICEBOX CAKE

Steps:

• Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.
• Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.
• Refrigerate overnight.

MINT-CHOCOLATE ICE CREAM CAKE

Steps:

• Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE

Steps:

• Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
• Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
• Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
• Do Ahead
• Fully assembled cake can be made 1 day ahead; keep frozen.

CHOCOLATE MINT CAKE

Steps:

• Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
• Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
• Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
• Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
• Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
• When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.

CHOCOLATE MINT ICEBOX CAKE

Steps:

• In a bowl of an electric mixer combine the mint leaves, the sugar, the cocoa powder, and the cream, beat the mixture until it holds soft peaks, and spread about 1 mounded teaspoon of it on one side of each wafer. On a platter sandwich the wafers together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely. Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight. Cut the cake diagonally into 3/4-inch-thick slices and serve it garnished with the mint sprigs.