Mint Chocolate Ice Cream Cake Easy 30-Minute Recipe
A simple, no-bake layered cake with a chocolate cookie crust, mint chocolate chip ice cream, and a rich fudge topping.
Ingredients
- 1 1/2 cups crushed Oreo cookies
- 1/4 cup melted unsalted butter
- 1.5 quarts about 6 cups mint chocolate chip ice cream, slightly softened
- 1 cup chocolate fudge topping store-bought or homemade
- Optional garnishes: whipped cream mini chocolate chips, fresh mint leaves
Instructions
- Make the Crust: In a medium bowl, stir together the crushed Oreo cookies and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the freezer for at least 15 minutes to allow the crust to set.
- Add the Ice Cream Layer: Remove the pan from the freezer. Spread the slightly softened mint chocolate chip ice cream evenly over the chilled crust. Use a spatula to smooth the top. Return the pan to the freezer for at least 2-3 hours, or until the ice cream layer is firm.
- Add the Topping: Once the ice cream is firm, spoon the chocolate fudge topping over the top and spread it into an even layer. If you like, you can garnish with mini chocolate chips or whipped cream before serving.
- Freeze and Serve: Place the cake back in the freezer for at least another hour to allow the fudge topping to set. When you are ready to serve, remove the springform pan and slice the cake.
Notes
- For best results, allow the cake to sit at room temperature for a few minutes before slicing to make it easier to cut.