Mint Chocolate Chip Ice Cream Cake Recipe

Mint Chocolate Chip Ice Cream Cake Recipe

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Mint Chocolate Chip Ice Cream Cake The BakerMama
Mint Chocolate Chip Ice Cream Cake The BakerMama from


Are you looking for a dessert that’s both cool and refreshing? Look no further than this mint chocolate chip ice cream cake recipe! This recipe is perfect for hot summer days or any time you want a delicious treat. With its delightful mint flavor and chocolatey goodness, this ice cream cake is sure to be a hit with everyone.


For the cake layer:

  • 1 box chocolate cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup water

For the ice cream layer:

  • 2 pints mint chocolate chip ice cream, softened

For the whipped cream layer:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar

For the chocolate ganache:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream


1. Preheat your oven to 350°F and grease a 9-inch springform pan. 2. In a large mixing bowl, combine the cake mix, vegetable oil, eggs, and water. Mix until well blended. 3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 4. Allow the cake to cool completely. 5. Once the cake has cooled, spread the softened ice cream evenly over the top of the cake. 6. Place the cake in the freezer for at least 1 hour to allow the ice cream to set. 7. In a separate mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. 8. Spread the whipped cream over the top of the ice cream layer and return the cake to the freezer. 9. In a small saucepan, heat the heavy cream until it comes to a simmer. 10. Pour the hot cream over the chocolate chips and stir until the chocolate is melted and smooth. 11. Allow the ganache to cool for a few minutes before pouring it over the top of the whipped cream layer. 12. Return the cake to the freezer for at least 1 hour before serving.

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Nutritional Information

This mint chocolate chip ice cream cake recipe yields approximately 12 servings. Each serving contains the following nutritional information: Calories: 490 Fat: 30g Saturated Fat: 15g Cholesterol: 90mg Sodium: 340mg Carbohydrates: 55g Fiber: 2g Sugar: 39g Protein: 5g

Cooking Time

This recipe takes approximately 2 hours and 30 minutes to prepare and cook.


To make this recipe, you will need a 9-inch springform pan, mixing bowls, and a small saucepan.

Serving Suggestions

This mint chocolate chip ice cream cake is delicious on its own, but you can also garnish it with fresh mint leaves or chocolate shavings for an extra special touch.


If you’re not a fan of mint chocolate chip ice cream, you can easily substitute your favorite flavor of ice cream in this recipe. You can also switch up the cake mix flavor to create different combinations.


If you don’t have a springform pan, you can use a regular cake pan instead. Just be sure to line the bottom with parchment paper for easy removal.


This ice cream cake can be stored in the freezer for up to a week. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent freezer burn.


To make the ice cream layer easier to spread, allow the ice cream to soften at room temperature for about 10-15 minutes before using.


If you don’t have heavy cream for the whipped cream layer, you can substitute with whipped topping or cool whip.

Frequently Asked Questions

Q: Can I make this ice cream cake ahead of time? A: Yes! This cake can be made a day or two in advance and stored in the freezer until ready to serve. Q: Can I use a different type of chocolate for the ganache? A: Yes! You can substitute semisweet chocolate chips with milk chocolate or dark chocolate, depending on your preference.

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This mint chocolate chip ice cream cake recipe is the perfect dessert for any occasion. With its rich chocolate cake, refreshing mint ice cream, and decadent chocolate ganache, it’s sure to be a crowd-pleaser. Give this recipe a try and impress your friends and family with your baking skills!