Mint Chip Ice Cream Cake Recipe
Hey there, fellow dessert lover! If you’re anything like me, always on the hunt for that perfect sweet treat to whip up without breaking a sweat, let me introduce you to your new favorite indulgence: a no-bake Mint Chip Ice Cream Cake that combines the refreshing zing of peppermint with decadent layers of chocolatey goodness. Let’s dive into this delicious adventure!
Mastering the mint chip ice cream cake is my favorite guilty pleasure. I think that the combination of mint and ice cream makes for an enjoyable frozen dessert.
I know of too many recipes that are overly complicated and too time-consuming to be fun. One time, I tried a recipe that started with (yawn!) folding stabilized whipped cream into a sweet base of condensed milk and heavy cream.
Then, I flavored the ice cream with peppermint extract, using a huge measuring cup to mix it all together. I added a layer of hot fudge in the middle, a mint chocolate chip layer on top, and lots o’ (mini) chocolate chips in between.
When I served the finished cake, no one really asked for seconds. And yet, everyone seemed impressed when they took their first bite.
Ingredients
- Heavy Cream: Adds richness and a creamy texture to the cake.
- Sweetened Condensed Milk: Sweetens and binds the ice cream mix.
- Peppermint Extract: Infuses the dessert with refreshing mint flavor.
- Mini Chocolate Chips: Provide a delightful chocolate crunch.
- Chocolate Sandwich Cookies: Contribute texture and chocolaty depth.
- Butter: Helps bind the cookie crust together.
- Hot Fudge Sauce: Adds a luscious, chocolatey layer.
- Green Food Coloring: Optional for a playful minty hue.
Ingredient Quantities
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup mini chocolate chips
- 15 chocolate sandwich cookies, crushed
- 3 tablespoons butter, melted
- 1 cup hot fudge sauce, slightly warmed
- Green food coloring (optional)
How to Make this
1. To create the crust, combine the crushed chocolate sandwich cookies and melted butter in a medium bowl and mix until thoroughly combined. Evenly distribute the crust mixture in the bottom of a 9-inch springform pan. Using a flat-bottomed measuring cup, press the crust mixture down until it’s firm and even. Place the pan in the freezer to set the crust.
2. In a large bowl, chilled thoroughly, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form.
3. In a different bowl, combine the milk that has been sweetened and condensed, the peppermint extract, and a couple of drops of green food coloring, if you wish, to color this mixture.
4. Gently combine the whipped cream with the sweetened condensed milk mixture until well blended. Be careful not to deflate the whipped cream.
5. Evenly distribute the mini chocolate chips throughout the mint ice cream base.
6. Half of the mint ice cream mixture is poured into the prepared crust in the springform pan. It’s spread evenly with a spatula.
7. Pour half of the not quite hot, yet not quite cool, fudge sauce over the layer of mint ice cream, using a spoon or spatula to help it reach an even consistency across the surface.
8. Spread the leftover mint ice cream mixture on top and smooth over the surface with a spatula.
9. Pour the leftover hot fudge sauce on top of the layer of mint ice cream, spreading it gently and evenly, so the poor sauce doesn’t take the ice cream with it.
10. Place plastic wrap over the pan and put it in the freezer for at least 6 hours or overnight until the cake is solid. To serve, take it from the freezer and let it thaw for a few minutes before cutting into it. Eat and enjoy your Mint Chip Ice Cream Cake!
Equipment Needed
1. Medium bowl
2. 9-inch springform pan
3. Flat-bottomed measuring cup
4. Freezer
5. Large bowl (chilled)
6. Electric mixer
7. Mixing bowl
8. Spatula
9. Spoon
10. Plastic wrap
FAQ
- Can I use regular chocolate chips instead of mini chocolate chips?Certainly, you can substitute standard chocolate chips if you wish, but the recommendation is to use mini ones for better dispersal in the ice cream.
- Is the green food coloring necessary?No, the food coloring is optional. It’s just for looks, to make the ice cream minty green.
- How long should I freeze the cake before serving?For proper setting, it’s best to freeze the cake for a minimum of 6 hours or overnight.
- Can I make the ice cream cake without a crust?You can omit the crust if you want, but I think the crushed-up chocolate sandwich cookies provide a great flavor and texture for the base.
- What if I don’t have peppermint extract?Mint extract can be used as a substitute, though the flavor may be slightly different.
- How should I store leftovers?An airtight container is the best way to store any leftover ice cream cake. It can go in the freezer, and when it comes out next week, it should still be fresh. If there’s no more room in your fridge, then there’s no room in your heart, because this cake needs an icy pad. But really, the best part about ice cream cake is that it’s a fridge dessert that pretty much can go anywhere in your house.
Mint Chip Ice Cream Cake Recipe Substitutions and Variations
For a dairy-free version of heavy cream, use coconut cream.
If you lack sweetened condensed milk, replace it with an alternative made from scratch using these two simple ingredients:
– evaporated milk (1 can)
– sugar (2/3 cup)
Stir well, and use in place of sweetened condensed milk in any recipe.
Substitute the peppermint extract for vanilla in this recipe, and you will have a delicious candy that is reminiscent of the 1960s.
For a different crust, substitute crushed chocolate cookies with crushed graham crackers.
Instead of using mini chocolate chips, try dark chocolate chips for a richer taste.
Pro Tips
1. Crust Tips: For a more stable crust, try freezing the chocolate sandwich cookies before crushing them. This can prevent them from becoming too oily when mixed with melted butter. Ensure you pack the crust mixture firmly in the pan to avoid crumbling when cutting the cake.
2. Whipping Cream: To get perfectly whipped cream with stiff peaks, ensure your bowl and beaters are well-chilled. This helps the cream thicken faster and keeps it stable when folding with other ingredients.
3. Food Coloring: If you’re using green food coloring, add it drop by drop to the sweetened condensed milk mixture until you reach your desired hue. Remember, a little goes a long way, and you want the color to be minty without being overpoweringly green.
4. Hot Fudge Sauce: For smoother layering of the hot fudge sauce, make sure it is just warm enough to spread but not hot. If it’s too hot, it will melt the ice cream layers. You can also put it in a piping bag and pipe it evenly for more precision.
5. Presentation: Before serving, garnish the top of the cake with extra chocolate chips or a sprinkle of crushed cookies to give it a visually appealing finish. This adds a bit of texture and hints at the flavors within the cake.
Mint Chip Ice Cream Cake Recipe
My favorite Mint Chip Ice Cream Cake Recipe
Equipment Needed:
1. Medium bowl
2. 9-inch springform pan
3. Flat-bottomed measuring cup
4. Freezer
5. Large bowl (chilled)
6. Electric mixer
7. Mixing bowl
8. Spatula
9. Spoon
10. Plastic wrap
Ingredients:
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup mini chocolate chips
- 15 chocolate sandwich cookies, crushed
- 3 tablespoons butter, melted
- 1 cup hot fudge sauce, slightly warmed
- Green food coloring (optional)
Instructions:
1. To create the crust, combine the crushed chocolate sandwich cookies and melted butter in a medium bowl and mix until thoroughly combined. Evenly distribute the crust mixture in the bottom of a 9-inch springform pan. Using a flat-bottomed measuring cup, press the crust mixture down until it’s firm and even. Place the pan in the freezer to set the crust.
2. In a large bowl, chilled thoroughly, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form.
3. In a different bowl, combine the milk that has been sweetened and condensed, the peppermint extract, and a couple of drops of green food coloring, if you wish, to color this mixture.
4. Gently combine the whipped cream with the sweetened condensed milk mixture until well blended. Be careful not to deflate the whipped cream.
5. Evenly distribute the mini chocolate chips throughout the mint ice cream base.
6. Half of the mint ice cream mixture is poured into the prepared crust in the springform pan. It’s spread evenly with a spatula.
7. Pour half of the not quite hot, yet not quite cool, fudge sauce over the layer of mint ice cream, using a spoon or spatula to help it reach an even consistency across the surface.
8. Spread the leftover mint ice cream mixture on top and smooth over the surface with a spatula.
9. Pour the leftover hot fudge sauce on top of the layer of mint ice cream, spreading it gently and evenly, so the poor sauce doesn’t take the ice cream with it.
10. Place plastic wrap over the pan and put it in the freezer for at least 6 hours or overnight until the cake is solid. To serve, take it from the freezer and let it thaw for a few minutes before cutting into it. Eat and enjoy your Mint Chip Ice Cream Cake!