Mint Chocolate Chip Cake

Mint Chocolate Chip Cake
Cake, cookies, and ice cream. With these goodies in the ingredient list, this minty frozen dessert is bound to be a hit.
Makes 16
Prep 20 - 60 m
Freeze 240 m



  1. 1 of 9 Cut mint chocolate chip ice cream in half crosswise. Return half to freezer. Soften other half of ice cream in bowl until spreadable consistency, similar to peanut butter. Line 8 x 8 x 2-inch metal baking pan with plastic wrap. Spread softened ice cream into pan. Freeze 1 hour.
  2. 2 of 9 Crush 12 creme wafers in plastic bag. Transfer fudge topping to microwave-safe bowl. Microwave on high until heated through but not hot, about 30 seconds. Pour half the topping (about 3/4 cup) into small bowl; add crushed cookies.
  3. 3 of 9 Coat 9 x 9 x 2-inch square metal baking pan with nonstick cooking spray. Line bottom and sides with plastic wrap. Line bottom of pan with waxed paper; coat paper with spray.
  4. 4 of 9 Line edges of 9-inch pan with cookies, alternating remaining creme ones with oval-shaped sandwich cookies; 1 oval cookie will remain.
  5. 5 of 9 Pour mixture of fudge topping and crushed cookies into bottom of cookie-lined pan; spread evenly to touch cookies. Freeze 20 minutes or until topping is almost solid.
  6. 6 of 9 Turn cake on long side, with top of loaf to right. Trim crown to level. Slice cake lengthwise into 4 equal slices, 1/2 inch thick.
  7. 7 of 9 Remove 2 pans from freezer. Invert ice cream square into cookie-lined pan; remove wrap; spread ice cream slightly toward edges. Freeze 45 minutes. Top with 2 cake slices, side-by-side. Freeze 45 minutes. Heat remaining fudge topping until fluid but not hot. Spread over top of cake layer in pan. Freeze 45 minutes.
  8. 8 of 9 Remove remaining ice cream from freezer; transfer to bowl and stir until spreadable. Spread over fudge topping layer in pan. Top with remaining cake. Cover with plastic wrap. Freeze overnight or until firm.
  9. 9 of 9 Remove plastic wrap from top of ice cream cake. Invert cake onto platter. Remove pan, plastic wrap and waxed paper. Crumble last mint cookie; sprinkle on top of cake. Makes 16 servings.
Nutrition Information for Mint Chocolate Chip Cake
Servings Per Recipe: 16
Per Serving: 84 mg chol., 25 g Fat, total, 72 g carb., 7 g pro., 545 kcal cal., 370 mg sodium, 2 g fiber, 14 g sat. fat