Mint Chocolate Ice Cream Sandwich Cake Recipes

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MINT CHOCOLATE ICE CREAM CAKE



Mint Chocolate Ice Cream Cake image

Provided by Jessica Hirschman

Categories     Cake     Chocolate     Dessert     Freeze/Chill     Frozen Dessert     Mint     Fall     Bon Appétit     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 5

1 16-ounce package chocolate sandwich cookies
3 tablespoons unsalted butter, melted
1 quart mint chocolate chip ice cream
1 quart cookies and cream ice cream
1 10-ounce package mint chocolate chips

Steps:

  • Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Refrigerate 30 minutes.
  • Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.
  • Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.

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