Mint Chocolate Chip Ice Cream Cake

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.
Course Dessert



  • ½ cup butter softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • cup unsweetened cocoa
  • 1 teaspoon baking soda
  • ¾ cup hot, strong, brewed coffee
  • 1 teaspoon white vinegar

Ice Cream

  • ½ gallon mint chocolate chip ice cream softened
  • 10 chocolate wafers coarsely crushed

Chocolate Topping

  • 6 Andes mint candies
  • 1 4 oz. semi-sweet chocolate baking bar chopped
  • 4 Tablespoons whipping cream



  • 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.


  • 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.


Recipe from Southern Living Magazine.

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