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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.
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Course
Dessert
Ingredients
Cake
½
cup
butter
softened
¾
cup
granulated sugar
1
egg
1
teaspoon
vanilla extract
1
cup
all-purpose flour
⅓
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
Instructions
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.