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mint chocolate chip ice cream cake recipe
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Mint Chocolate Chip Ice Cream Cake

Layers of delicious no-churn mint chocolate chip ice cream, hot fudge filling, crushed mint Oreos, and decadent chocolate cake. Easy to make ahead and perfect for Summer!
Prep Time 45 minutes
Freeze Time 6 hours
Servings 15 slices

Equipment

  • 6-inch springform pan
  • acetate sheets

Ingredients

Chocolate Cake

  • 1 1/3 Cups (177g) all purpose flour
  • 1 1/4 Cups (250g) granulated sugar
  • 1/2 Cup (45g) unsweetened natural cocoa powder
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 Cup (80ml) vegetable oil
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2/3 Cup (160ml) full-fat buttermilk*, room temperature DIY recipe in notes
  • 2/3 Cup (160ml) hot coffee or hot water

Hot Fudge Filling

  • 1 Cup (240ml) heavy whipping cream
  • 1/4 Cup (60ml) light corn syrup**
  • 1/2 Cup (100g) granulated sugar
  • 1/2 Cup (113g) unsalted butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 6 Oz (175g) semi-sweet chocolate chips
  • 1/4 Cup (22g) unsweetened natural cocoa powder

No-Churn Mint Chocolate Chip Ice Cream

  • 1 Cup heavy whipping cream, cold
  • 7 Oz (199g) sweetened condensed milk
  • 1/2 tsp peppermint extract
  • 1-2 drops green food color gel, optional
  • 1/2 Cup (92g) semi-sweet or dark chocolate, chopped

Additional Filling/Topping

  • 20 mint Oreo cookies, chopped

Instructions

Make the Chocolate Cake

  • Preheat the oven to 350ºF/177ºC and prepare three 6-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 
  • Pour into prepared cake pans no more than 2/3 full and bake for 20-24 minutes, until a toothpick inserted comes out clean. Let cool for five minutes in the pan before removing the layers and allowing them to cool completely on a wire rack.

Make the Hot Fudge Filling

  • In a medium saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar, salt, butter, and vanilla. Whisk constantly until the butter is fully melted and the mixture begins to simmer.
  • Reduce heat to medium-low and add the chocolate chips. Stir until melted.
  • Whisk in the cocoa powder and continue to cook on low until fully incorporated and glossy, about 1 minute.
  • Place the hot fudge into an airtight container and store in the refrigerator until room temperature, 20-30 minutes. It will thicken significantly as it cools.

Make the Mint Chocolate Chip Ice Cream

  • Wait to make this element until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
  • Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
  • In a separate small bowl, whisk together the sweetened condensed milk, peppermint extract, and green food coloring until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the chopped chocolate.

Assembly

  • Once the chocolate cake layers are cooled completely, level them to about 1/2 to 3/4 inch tall. Place a 6-inch cardboard cake circle into the bottom of a springform pan, then place the first cake layer on top. Wrap a sheet of acetate around the cake layer and tape it together once it's the same diameter as the cake layer. Here are more detailed instructions on how to prepare the acetate collar.
  • Add about 1/2 Cup of hot fudge filling onto the top of the cake layer and smooth it down until it reaches the acetate. Sprinkle a layer of crushed mint Oreos on top of the fudge. Place the mint chocolate chip ice cream into a piping bag, snip off 1/2 inch opening at the end, and pipe a layer of ice cream on top of the mint Oreos. Add the next cake layer on top and gently press it down to flatten the layers beneath.
  • Repeat the layer of fudge filling, crushed mint Oreos, and mint chocolate chip ice cream before placing the final cake layer on top. Pipe another thin layer of mint chocolate chip ice cream on top of the final cake layer and smooth it down.
  • Freeze the ice cream cake for at least 6 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate. If you'd like to add a hot fudge drip, gently re-heat the remaining hot fudge in the microwave in 10 second intervals, stirring after each one, until it becomes drip consistency. Then create a decorative half drip on top of the cake.

Notes

*DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 
**The light corn syrup in the hot fudge recipe is optional, but it does help keep the fudge filling softer when frozen. I do recommend it, but you are safe to omit it if you want. 
Make Ahead Tips: 
  1. The chocolate cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
  2. The hot fudge can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, gently reheat it in the microwave in 10 second intervals until spreadable. 
  3. The mint chocolate chip ice cream must be made right before assembling the cake and cannot be made ahead. 
  4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months.