Mint Chocolate Chip Ice Cream Cake
If you remember eating ice cream cakes as a kid, then you will love this recipe. It is worth the time to make this masterpiece!Plan Ahead Note: the butter needs to be softened to room temperature and the ice cream cake is best if frozen overnight.
Ingredients
Method
Cake
- Preheat oven to 350 degrees. Grease and flour three 8" round cake pans. Line with parchment paper.
- Beat butter and sugar at medium speed with a heavy duty electric stand mixer until creamy.
- Add egg, beating just until blended. Beat in vanilla.
- Combine flour, cocoa, and baking soda.
- Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar.
- Add batter to pans and bake 12-14 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes.
- Remove cakes from pans onto wire racks and remove parchment paper. Cool completely (about one hour).
Ice Cream
- Place ice cream in a large bowl and gently press it with a large spatula to soften it up.
- Place one cake layer in a 9" springform pan and top with one third of ice cream and sprinkle with half of the crushed wafers.
- Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 hours or overnight. Remove from pan.
Topping
- Place chocolate and whipping cream in a measuring cup and melt at 30 second intervals.
- Add up to 4 Tablespoons of whipping cream to get desired consistency. Pour over top of cake and top with Andes mints.
Notes
Recipe from Southern Living Magazine.