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Oreo Mint Ice Cream Cake

Oreo mint ice cream cake features a crisp Oreo crust pressed into a springform pan, then layers of vivid green mint chocolate chip ice cream and Oreo crumble. Finish with chocolate ganache, whipped topping, and an Oreo-and-mint garnish for a dramatic, sliceable frozen dessert.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Divide from the total; reserve 6 for topping.
  • 6 tbsp butter Melted.
Mint ice cream layer
  • 0.5 gallon mint chocolate chip ice cream Soften until spreadable.
Chocolate ganache
  • 1 cup chocolate ganache Ready to pour.
Whipped topping
  • 2 cup whipped topping Use for the final layer.
Toppings
  • 1 Andes mint pieces For decoration.
  • 1 fresh mint For garnish.
  • 6 Oreo cookies Crush and sprinkle over whipped topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Build the Oreo crust
  1. Crush 24 Oreos and combine them with melted butter until the mixture looks like wet sand. Press into a 9-inch springform pan, then place it on a flat surface and freeze for 15 minutes until firm.
Freeze the mint ice cream layer
  1. Spread the softened mint chocolate chip ice cream over the frozen crust and smooth the top with an even layer. Freeze for 4 hours until set and sliceable.
Add the chocolate ganache
  1. Pour chocolate ganache over the frozen cake and tilt the pan to help it cover the top evenly. Freeze for 1 hour until the ganache sets with a firm, glossy finish.
Top and garnish
  1. Cover the cake with whipped topping in an even layer, spreading to the edges. Crush the remaining 6 Oreos and sprinkle them over the top for a visible cookie crumble.
Decorate and freeze to set
  1. Decorate with Andes mint pieces and fresh mint so the mint garnish is clearly visible. Freeze for 2 more hours, then release from the springform and serve chilled.

Notes

Pro tip: for clean slices, run a thin knife under hot water, wipe dry, and cut straight down before each slice. Store covered in the freezer up to 1 week; freezing is yes (freeze the whole cake and keep covered). For a lower-sugar option, swap in a mint chocolate chip ice cream that’s made with a sugar substitute if you want a lighter dessert profile.