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Mint Chocolate Chip Ice Cream Cake

Mint chocolate chip ice cream cake made with a dark chocolate Oreo crust, layered mint-chocolate filling, and a glossy ganache drip top. Vibrant green mint ice cream sets into clean slices after several freezing steps.
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Prep Time 25 minutes
Freezing 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 chocolate sandwich cookies Crushed into fine crumbs.
  • 6 tbsp butter Melted.
Mint ice cream layer
  • 0.5 gallon mint chocolate chip ice cream Softened enough to spread.
Chocolate ganache
  • 1 cup chocolate ganache For pouring over the frozen cake.
Whipped cream layer
  • 2 cup whipped cream For piping around the edge.
Toppings
  • 1 Andes mint candies Or use Oreos if preferred.
  • 1 fresh mint For garnish.

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Combine crushed chocolate sandwich cookies and melted butter, then press the mixture into a 9-inch springform pan to form an even crust layer. The crumbs should look evenly moistened and tightly packed.
  2. Freeze the crust for 15 minutes to set it before adding the ice cream.
Layer on the mint chocolate chip ice cream
  1. Spread the softened mint chocolate chip ice cream over the frozen crust in an even layer, smoothing the top with firm strokes. Keep the layer level so it slices cleanly.
  2. Freeze for 4 hours until the ice cream is solid.
Add the chocolate ganache drip
  1. Pour chocolate ganache over the frozen cake, letting it naturally drip down the sides for a glossy finish. Add ganache to cover the top completely.
  2. Freeze for 1 hour until the ganache sets.
Finish and decorate
  1. Pipe whipped cream around the edge to create a decorative border. Use an even pressure so the ridges hold their shape.
  2. Decorate with Andes mint candies and fresh mint on top for the signature mint look. Scatter pieces so they’re visible in the slice.
  3. Freeze for 1 more hour before serving to firm up the whole cake for clean cuts.

Notes

Pro tip: For the cleanest slices, run a thin knife under hot water, wipe dry, and slice straight down—repeat between cuts. Store covered in the freezer up to 2 weeks; freeze yes (best results within that window). For a lighter option, use reduced-fat whipped cream in the final topping layer.