Cool off this summer with a delicious slice of mint chocolate chip ice cream cake! With layers of creamy ice cream, gooey hot fudge sauce, and an Oreo cookie crust, this easy-to-make dessert is perfect for parties all year long.
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We like to keep our freezer stocked with plenty of ice cream during the summer. Something about that sweet frozen treat just helps to cool you off when temperatures are high.
Our daughter loves ice cream and always asks for an ice cream cake for her birthday. This year she wanted me to combine mint chip ice cream and mint Oreos in a homemade ice cream cake.
Why You Will Love this Mint Ice Cream Cake
An Oreo cookie crust topped with layers of ice cream, hot fudge, and more cookies makes this a spectacular and easy dessert.
- Easy summer dessert. Ice cream cakes are one of the easiest desserts to make. Just add softened ice cream to a pan and pop it into the freezer to harden overnight.
- Loaded with Mint Oreos. This frozen cake has a mint cookie crust, mint cookie fudge center, and mint cookie chunks on top.
- Two layers of ice cream. Vanilla ice cream and mint chocolate chip ice cream are what we chose for our cake. Feel free to change up the vanilla with your favorite flavor or another layer of mint chip ice cream.
- Oreo fudge center. An entire jar of hot fudge mixed with mint Oreos makes a gooey and sweet center between the ice cream flavors.
Key Ingredients
All you need are a few store-bought ingredients to make this mint chocolate chip ice cream cake recipe.
- Mint Oreo Cookies - Melted butter and crushed Oreo cookies creates a crunchy cookie crust for this cake. The rest of the cookies go into the fudge layer and on top.
- Ice Cream - We toned down the mint chocolate chip ice cream by adding a layer of vanilla ice cream. Feel free to change it up with your favorite flavor. Chocolate or cookies and cream ice cream would be awesome with the mint too.
- Hot Fudge - One jar of hot fudge mixed with cookies creates a dreamy chocolatey center that separates the ice cream layers.
How to Make a Mint Chocolate Chip Ice Cream Cake
The layers in this easy mint chip ice cream cake are so easy to put together. Make sure you have enough freezer space for the springform pan before you start putting the ice cream cake together.
- Make the cookie crust. Crush the Oreo cookies in a food processor. Combine the crushed cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan lined with wax paper.
- Add the vanilla layer. Set the frozen vanilla ice cream out on the counter for 20 minutes. Stir it until it is smooth, but still frozen. Spread it evenly on the crust; freeze for 30 minutes.
- Make the hot fudge layer. Stir cookie chunks and hot fudge together; spread it in the pan. Freeze the cake for another for 20 minutes. Place the mint ice cream on the counter while fudge layer is freezing.
- Add the mint ice cream. Stir the mint ice cream until smooth, but still frozen. Spread it evenly on the fudge layer.
- Cover tightly and freeze. Press a piece of wax paper directly onto the surface of the ice cream to prevent it from getting icy. Cover tightly with plastic wrap and place in the freezer for 8 hours or overnight.
BruCrew Tip: When you are ready to serve it, add swirls of whipped cream and mint Oreo cookie chunks to the top of the cake.
Storage Recommendations
Store the whole cake or cake slices in a tightly sealed container in the freezer for 3-4 weeks.
Tips and Tricks
Skip the store-bought ice cream cakes and customize your own creation.
- Soften the ice cream on the counter for 20 minutes before spreading it in the pan. Set a timer, so you do not forget about it.
- Do NOT heat the hot fudge. It needs to be spread on cold, so it doesn't melt the ice cream layer.
- Let the frozen homemade ice cream cake sit out at room temperature for 10-15 minutes before cutting slices.
- To make clean cuts, dip a large knife in hot water and dry it off after each slice.
- Serve this easy green dessert for St. Patrick's day.
FAQs
Yes, you can assemble this cake in different size pans. Feel free to use an 8x8 or 9x9 square pan, 8 or 9 inch round pan, or a 9x13 sheet pan. If you use the 9x13 pan, you may need to double all the ingredients, so it is thick enough.
No, chocolate syrup is too thin and will not in the center of the cake. You need to use a thick hot fudge sauce, so it stays in between the ice cream layers.
Let the frozen cake sit on the counter at room temperature for a few minutes so it softens slightly. Dip a large knife in very hot water and dry it off after every cut.
More Ice Cream Recipes
- Neapolitan Brownie Ice Cream Cake
- Cookie Dough Ice Cream Cake
- Chubby Hubby Ice Cream Pie
- Peanut Butter Ice Cream Sandwiches
- Reese's Ice Cream Cake
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Recipe
Mint Chocolate Chip Ice Cream Cake
Layers of ice cream, Oreo cookies, and hot fudge make this Mint Chocolate Chip Ice Cream Cake a delicious treat to enjoy on a hot summer day.
Ingredients
- 2 cups mint cream filled chocolate cookie crumbs (16-20 cookies)
- 4 tablespoons melted unsalted butter
- 1.5 quart container vanilla ice cream
- 2 cups coarsely chopped mint cream filled chocolate cookies, divided
- 1 - 12.8 ounce jar hot fudge topping
- 1.5 quart container mint chocolate chip ice cream
- 1 - 8 ounce container Cool Whip, thawed
Instructions
- Line a 9-inch springform pan with wax paper.
- Combine the cookie crumbs and melted butter. Firmly press the mixture into the bottom of prepared pan. Refrigerate.
- Place the vanilla ice cream on the counter for 20-25 minutes. Stir until smooth but still frozen. Spoon onto the crust and smooth out. Place in the freezer for 30 minutes.
- Stir together 1 cup cookie chunks and hot fudge. Spread over the vanilla ice cream. Place back in the freezer.
- Place the mint chip ice cream on the counter for 20-25 minutes. Stir until smooth but still frozen. Spoon gently onto the fudge mixture and smooth out.
- Cover with a piece of wax paper directly on the ice cream. Freeze 8 hours or overnight.
- Spoon Cool Whip into an icing bag fitted with icing tip 1M. Pipe swirls around the outside edges and fill the center with the rest of the cookie chunks. Store in the freezer in a covered container.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 727Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 242mgCarbohydrates: 117gFiber: 2gSugar: 82gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published July 2015. It was updated and republished July 2023.
Xienna
My mom loves ice cream (specially mint ice cream)it’s almost her birthday I am so totally going to make this for her ?
Julie @ Running in a Skirt
This cake looks like a summer dream!!!! I need it in my life!!