Cool off with this marvelous Mint Chocolate Chip Ice Cream Cake! Mint chocolate chip ice cream sandwiched between chocolate cake layers and topped with whipped topping, chocolate sauce, and chopped chocolate mint candies. It’s a summer must!
Cool Dessert for a Hot Summer Day
This Chocolate Mint Ice Cream Cake is made for cooling off! Mint chocolate chip ice cream sandwiched between layers of chocolate cake and covered in whipped topping, chocolate sauce and chopped chocolate mint candies. Could there be a dessert more refreshing?
My Favorite Cake Recipes
- The Greatest Chocolate Cake: The best you’ll ever eat. The Greatest Chocolate Cake is rich, moist chocolate cake with a decadent dark chocolate frosting!
- Banana Split Cake: An incredible cake with banana split bliss in every bite! Moist banana nut cake layered with all the incredible toppings of a traditional banana split. It’s a showstopper that nobody can resist!
- Flourless Chocolate Cake with Chocolate Ganache: A decadent dessert classic. With its rich chocolate flavor and silky texture, every bite is a chocolate lover’s dream.
- Birthday Confetti Cake: A celebration in itself! Moist vanilla cake bursting with rainbow sprinkles layered with a creamy vanilla buttercream frosting and topped with even more sprinkles. It’s a party!!
- Caramel Pecan Ice Cream Sandwich Cake: Ice cream sandwiches layered with rich caramel, crunchy pecans and whipped topping. An indulgent and impressive Caramel Pecan Ice Cream Sandwich Cake that’s so easy to make.
Sweet Relief!
I don’t know about where you live, but it’s freakin’ hot here in Dallas and all I think about, all the time, is ice cream. In a cup, in a cone, or straight from the carton. As long it’s going in my mouth, I’m lovin’ it!
A sweet relief from this crazy summer heat!
In our family, we all have different favorite flavors, but mint chip ice cream is one that we all love. So when I came up with the idea to make an ice cream cake for a weekend treat, everybody jumped with joy when I told them it would be mint chocolate chip!
Such a yummy and refreshing flavor!
This homemade ice cream cake is so simple and scrumptious! Rich and creamy layer of ice cream sandwiched between two chewy chocolaty cookie cakes, and then topped with whipped topping, chocolate sauce and everyone’s favorite chocolate covered mint candies.
Out of this world delicious! We’ve enjoyed it all weekend and there are a few slices left that I’ve been sneaking during the evenings while the kids are sleeping! So so yummy!
More Ice Cream Recipes You’ll Love
Whether you sip it through a straw, devour it in a pie, or chomp down on a delicious sandwich, ice cream is simply divine. We All Scream for Ice Cream is a collection of my all-time favorite ice cream recipes. Enjoy!
What Do I Need to Make Mint Chocolate Chip Ice Cream Cake?
- Unsalted butter
- Semi-sweet chocolate chips
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Kosher salt
- Mint chocolate chip ice cream
- Frozen whipped topping (like Cool Whip)
- Chocolate syrup
- Chocolate-covered mint candies (like Andes mints)
- 9-inch round cake pans
- Nonstick cooking spray
- Plastic wrap
How to Use Whipped Cream Instead of Cool Whip
If you’re not a fan of store bought whipped topping, you can substitute homemade whipped cream instead. In my Basics by The BakerMama series, I show you how to make homemade whipped cream from heavy cream.
It’s an easy, sweet homemade touch that can’t be beat. For this ice cream cake recipe, you will need 3 cups of this homemade whipped cream to replace the Cool Whip.
How to Make a Mint Chocolate Chip Ice Cream Cake
- Preheat oven to 350°F. Line the bottom of two 9-inch round cake pans with parchment paper and spray with non-stick cooking spray. Set aside.
- In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly.
- Whisk in the sugar then the egg.
- Whisk in the vanilla until well combined.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
- Add to the chocolate mixture
- Stir until well combined.
- Divide dough in half and press each half evenly into the bottom of the prepared cake pans. Bake for approximately 10 minutes. Let cool completely in pans before running a sharp knife around the edges and inverting onto a wire rack.
- Set ice cream out to soften. Line one of the 9-inch cake pans with plastic wrap so it covers the bottoms and sides and hangs over the edges.
- Spray with non-stick cooking spray. Carefully, transfer one of the cookie cakes to the bottom of the prepared cake pan. Cover with ice cream.
- Place the other cookie cake upside down on top of the ice cream layer. Cover with plastic wrap and freeze for at least 2 hours.
- To serve, lift the cake from the cake pan with the plastic wrap. Remove the plastic wrap and place cake on a cake stand or serving platter.
- Spread whipped topping evenly onto the top of the cake. Drizzle generously with chocolate syrup. Sprinkle with chopped chocolate mint candies. Serve and enjoy!
If you make this Mint chocolate Chip Ice Cream Cake and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!Enjoy!
xoxo,
Mint Chocolate Chip Ice Cream Cake
- Prep Time: 20 mins
- Cook Time: 2 hours 40 mins
- Total Time: 3 hours
- Yield: 12
- Category: Dessert
Description
Cool off with this marvelous mint chocolate chip ice cream cake! A summer must!
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 7 cups mint chocolate chip ice cream, softened
- 1 (8 ounce) container frozen whipped topping, thawed
- chocolate syrup
- 1/2 cup chopped chocolate-covered mint candies
Instructions
- Preheat oven to 350°F. Line the bottom of two 9-inch round cake pans with parchment paper and spray with non-stick cooking spray. Set aside.
- In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the egg and vanilla until well combined.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until well combined.
- Divide dough in half and press each half evenly into the bottom of the prepared cake pans. Bake for approximately 10 minutes. Let cool completely in pans before running a sharp knife around the edges and inverting onto a wire rack.
- Set ice cream out to soften. Line one of the 9-inch cake pans with plastic wrap so it covers the bottoms and sides and hangs over the edges. Spray with non-stick cooking spray. Carefully, transfer one of the cookie cakes to the bottom of the prepared cake pan. Cover with ice cream. Place the other cookie cake upside down on top of the ice cream layer. Cover with plastic wrap and freeze for at least 2 hours.
- To serve, lift the cake from the cake pan with the plastic wrap. Remove the plastic wrap and place cake on a cake stand or serving platter. Spread whipped topping evenly onto the top of the cake. Drizzle generously with chocolate syrup. Sprinkle with chopped chocolate mint candies. Serve and enjoy!
This post was originally published on August 12, 2014 and republished with updated photography in July 2023.
I want to make this for my daughter’s birthday, but I would like to have it done prior to the party. Can I store the completed cake in the freezer? How many days in advance can I prepare it? And how long before serving should I remove it so it’ll be soft enough to slice? I’ve never made an ice cream cake, but figure it’ll be cheaper than buying one. And probably taste better too!
Hi Teila! You can make this ice cream cake up to 5 days in advance and store it the freezer. Just be sure to wrap it well in plastic wrap and then foil to help prevent it from getting frost bitten. When you’re ready to serve it, be sure to let it set out for at least 15 minutes so it’s easier to slice and serve. Enjoy! Happy birthday to your daughter! I hope she loves it!
Oh my goodness, this cake was a total hit! It’s a family favorite now. Thank you for the delicious recipe!!! I’m actually modifying it to make my son a cookies and cream birthday cake right now. Thanks again!!!!
Oh my god, that looks soooooo delicious! I imagine it as an awesome summer dessert….hmmmmm! Chamanicecream
This looks amazing! I want to make it for my girlfriend’s birthday.
Thanks for all the inspiring recipes!