Does summer make you want to eat ice cream? Like all the time? I’ve been having a bowl of it every night after the kids are in bed. Shhh…don’t tell!
For my 8 year old’s birthday he wanted an ice cream cake. I used the same recipe that I did in this Peanut Butter ice cream cake, I just used different flavors of ice cream this time. Today I give you a wonderful, yummy, easy mint chocolate chip ice cream cake recipe:
But….even better than that I am going to show off a whole BUNCH of summer recipes that you can make to go WITH the ice cream cake to create a whole summer dinner. Each recipe is at a different blog-think of it as a progressive dinner if you will.
AND, there’s a MAJOR giveaway attached. Who likes KitchenAid? World Market? And there’s a new company in town…Woot Froot!
Enter the giveaway down below. Here’s my recipe for you.
Mint Chocolate Chip Ice Cream Cake Recipe:
- 2 1/2 gallon tubs of ice cream-I used chocolate for the bottom and mint chocolate chip for the top
- 1 package of Chocolate cookies-I used Grasshoppers to enhance the minty flavor of the cake
- 1 Jar of Hot Fudge-you can use store bought hot fudge or you can use this amazing recipe here. Just make sure to make it ahead of time.
You’ll also need foil and 2 round cake pans.
First thing, pull your ice cream out of the freezer and set it out to thaw a little while you make the rest of this cake.
Take your cookies and toss them in a bag and beat them with a rolling pin till they are crushed.
Line your 2 round cake pans with foil:
And poor the cookies into the bottom-half in each.
Then poor the warmed up hot fudge on top:
And gently spread it around:
Now scoop your ice cream on top. Use one tub per cake pan-use the whole thing and spread it around until it is smooth:
Now pop your foil out and the whole cake should come with it:
Stack one on top of the other and then top it with more hot fudge, mini chocolate chips, or cookie crumbs.
I was going to show you a lovely picture of a slice of this cake but when I went to get it I found large bites taken out of it and little finger prints on the freezer door….
I guess at least you know that it is taste tested and approved by my kiddos.
Now for the Giveaway!
First, KitchenAid is giving away a great product. It’s a 5 speed hand blender. Yes, I would love one of these. LOVE one of these. Would you? Learn more about it here. Also, did you know that KitchenAid has a new blog? Check it out! The Kitchenthusiast.
Next up, one of my all time favorite stores, World Market, is giving away a $200 gift card. Oh man-I could do some damage at that store with $200!
And next Woot Froot is excited to bring you the ease and convenience of fresh cut peaches and nectarines just in time for summer. Perfect for summer snacking, dishes and drinks – like peach margaritas. Be sure to register to win this Margaritaville Margarita Maker and get the party started. A $200 value. Now I don’t drink so let me just clarify that this machine can also make amazing fruit drinks for us non drinkers.
Sooo, that’s a prize pack valued at $550. And YOU could be the big winner. But only if you enter.
I liked the idea of this cake and all the ingredients make for great flavors, but my experience with assembling it as described here was disastrous. The cookie layer mostly stuck with the foil. I think this would probably work better in a springform pan so that you assemble all layers in one pan, freeze it with the form on, then take the form off before serving and the sides should be all nice and neat. Just a suggestion! Thanks for sharing your creation!
I would love to know how I can freeze in a springform pan without breaking it. When I have tried freezing in the past, I break the latch when I try to release the cake from the pan.
When do you take out the ice cream from the cake pan foil? Do you do it when it is frozen or right after you spread the ice cream in the pan? I can’t wait to make this for my son’s birthday!
I try to refreeze it for a while so it can hold its shape.
Hi! Just a few questions: do you refrigerate the two “cakes” before assembling? I would imagine the base would need time to cool and harden, but I didn’t see it in the instructions.
Also, Canada doesn’t have Grasshopper cookies, so what is the weight of one package to substitute with? And lastly, what is the liquid content of one jar of fudge?
I freeze the two layers in between. A package of any sort of mint chocolate cookie should work and really, any size jar of hot fudge. None of these measurements are exact. Or you can use my recipe for the hot fudge.
This cake looks delicious! But, I have a question. I understand taking the cake layers out of the pans, but how do you get the foil off and then get one cake layer on top of the other? I am imagining myself making a complete mess of it 🙂
Very carefully. In theory the foil should peel off very easily but I’ll admit that I had a problem with it for the first time on a cake this week.
Awesome giveaway and amazing looking ice cream cake! Thanks for the post!
pea salad with bacon
The icecream cake!!! It looks sooo yummy!!!
Angela K says
Awesome giveaway Thanks!
Wonderful!! My hubby’s favorite is mint chocolate chip ice cream and what’s even better is his birthday is next week. You have solved the birthday cake delima. Thank you!
Christine (Cook the Story) says
Oh wow! Mint Chocolate is my husband’s favorite thing in the world. I am totally making this for his next birthday. Or sooner!
I’ve always wanted to make an ice cream cake! And I love mint chip ice cream. Now I just need a party or gathering to make it for.
Oh my goodness this looks so yummy! I NEED one of these very soon!
Oh wow! This ice cream cake looks so good. I love making homemade ice cream cakes–great idea for a summer dinner party (or birthday party)! 🙂
Ann Marie @ whitehouseblackshutters says
This looks so yummy! I’ve wanted ice cream cake before but didn’t realize it was so simple. I’ll say thank you from my kids in advance. 😉