Easy & Delicious Homemade Mint Chocolate Chip Ice Cream Cake: A Layered Delight
Prepare to delight your taste buds with the ultimate dessert experience: a show-stopping Mint Chocolate Chip Ice Cream Cake. This sensational creation masterfully layers rich, moist chocolate cake with luxurious, creamy chocolate ganache and a generous layer of refreshing mint chocolate chip ice cream. It’s an effortlessly elegant dessert that promises to impress, whether you’re battling the summer heat or seeking a year-round treat for any special occasion. Forget the store-bought versions; this homemade ice cream cake is remarkably easy to assemble and customize, ensuring a perfect blend of flavors and textures in every single bite.
This isn’t just any ice cream cake; it’s truly the best, featuring a decadent layer of creamy mint chocolate chip ice cream nestled between slices of my widely acclaimed moist chocolate cake, all bound together with a rich, glossy chocolate ganache. Each component is carefully crafted to create a harmonious symphony of flavors and textures.
Much like my beloved strawberry ice cream cake, this recipe offers a refreshingly delicious dessert option that is perfect for cooling down during the warmer months, but its irresistible charm makes it a fantastic choice for any festivity throughout the year. Birthdays, holidays, or just a casual get-together – this mint chocolate chip ice cream cake is guaranteed to be a hit!
Table of Contents
Why This Mint Chocolate Chip Ice Cream Cake is a Must-Make
This homemade mint chocolate chip ice cream cake isn’t just another dessert; it’s an experience waiting to happen. Here’s why it quickly becomes a favorite for anyone who tries it:
- **Unforgettable Flavor Combination:** The exquisite pairing of cool, creamy mint chocolate chip ice cream with the rich, fudgy texture of homemade chocolate cake creates a sensational contrast. This is perfectly complemented by the silky, intense flavor of the chocolate ganache, making each bite a delightful journey through refreshing mint and deep cocoa notes. It’s a classic combination that truly shines in this layered format.
- **The Perfect Make-Ahead Dessert for Any Occasion:** Planning a birthday party, a casual summer barbecue, or a festive office celebration? This ice cream cake is your ideal solution. It’s designed to be an easy make-ahead dessert, allowing you to prepare it well in advance and simply pull it from the freezer when it’s time to serve. This takes the stress out of last-minute dessert preparations and ensures your guests feel extra special with a homemade treat that far surpasses any generic store-bought option. Its impressive appearance and flavor make it a true centerpiece.
- **Incredibly Versatile for Customization:** This recipe provides a fantastic base for endless creative variations. While mint and chocolate are a match made in heaven, don’t hesitate to experiment! You can easily swap out the chocolate cake for a delightful cookie butter cake paired with classic vanilla ice cream, or embrace a warm spice profile with a cinnamon churro cake complemented by gooey caramel ice cream. The possibilities are truly limitless, allowing you to tailor this dessert to any preference or season.
Key Ingredient Notes and Smart Substitutions
Understanding your ingredients is key to successful baking. Here’s a closer look at the components of this incredible mint chocolate chip ice cream cake and how to choose them wisely:
Mint Chocolate Chip Ice Cream: For that iconic green hue that everyone associates with mint chocolate chip, look for brands like Dreyer’s (Edy’s), Ben & Jerry’s, or Baskin Robbins. Be aware that not all brands produce green-tinted ice cream; some, like Tillamook, are naturally white. While the color doesn’t affect the taste, it certainly adds to the visual appeal of this festive cake!
Chocolate Chips (for Ganache and Truffles): Using semi-sweet chocolate chips or high-quality chocolate bars will yield the most balanced and delicious results for your ganache. The slight bitterness of semi-sweet chocolate perfectly counteracts the sweetness of the cake and ice cream. I strongly advise against using milk chocolate, as it will make the entire dessert overly sweet and potentially cloying.
Sour Cream: This humble ingredient is a powerhouse for adding moisture and richness to the chocolate cake, ensuring it stays incredibly moist for days. If full-fat sour cream isn’t available, you can substitute it with full-fat plain Greek yogurt. Both add a touch of acidity that reacts with the baking soda, contributing to a tender crumb. Its role is similar to how it works in my lemon bar cake, creating a beautifully moist texture.
Whole Milk: For optimal moisture, structure, and a tender crumb in the chocolate cake, whole milk is the best choice. Its fat content enriches the batter and helps create a stable emulsion. I consistently use whole milk in all my cake recipes for these reasons, including my popular chocolate cake with ganache and the delightful Reese’s cup cake.
Cake Flour: This ingredient is absolutely critical and cannot be substituted with all-purpose flour without significantly altering the cake’s texture. Cake flour has a lower protein content, which results in a much finer, softer, and more tender crumb. I highly discourage attempting to make homemade cake flour by adding cornstarch to all-purpose flour, as the results are simply not comparable to the consistent quality of commercially milled cake flour. For the perfect delicate cake base, stick to genuine cake flour.
Unsalted Butter: Always opt for unsalted butter in baking to control the overall salt content of your recipe. Ensure it’s at room temperature for proper creaming with sugars, which helps incorporate air and creates a light, fluffy cake texture. Cubing it helps it soften faster and mix more evenly.
Hot Coffee & Unsweetened Dutch Cocoa Powder: The hot coffee isn’t just for flavor (though it enhances the chocolate wonderfully); it helps to “bloom” the cocoa powder. This process intensifies the chocolate flavor, making the cake incredibly rich and deep. Dutch-processed cocoa powder, which is less acidic than natural cocoa, is preferred here as it works in harmony with the baking soda and baking powder to create lift without an overpowering acidic taste.
You’ll find the complete list of ingredient measurements and detailed instructions in the comprehensive recipe card below!
Creative Flavor Additions and Exciting Variations
This mint chocolate chip ice cream cake is already a star, but you can elevate it even further with these delicious additions and variations:
Delectable Additions: Unleash your creativity! Feel free to incorporate crushed Oreo cookies between the layers for an extra crunch, sprinkle chopped Andes mints for a burst of extra minty chocolate, or pipe fluffy whipped cream borders around the top. A generous scattering of extra chocolate chips, a decadent drizzle of homemade hot fudge, or delicate chocolate shavings can add both visual appeal and a heightened chocolate experience. Don’t be shy; add anything else your heart desires to personalize your masterpiece!
Flavor Variations: For those who crave an even more intense and fresh mint flavor in their chocolate cake, simply add 1 teaspoon of high-quality peppermint extract to the cake batter along with the wet ingredients. This small addition will significantly boost the minty essence throughout the cake layers, creating a truly vibrant taste. Alternatively, consider using different ice cream flavors like chocolate mint swirl, or even a white chocolate mint if you prefer a milder mint profile.
Step-by-Step Recipe Instructions for Your Perfect Ice Cream Cake
Crafting this mint chocolate chip ice cream cake is a rewarding process. Follow these detailed instructions to ensure a flawless and delicious result:
Making the Moist Chocolate Cake Layers
Step 1: Prepare Dry Ingredients and Butter. Begin by preheating your oven to 350°F (180°C) and lining an 8×8 inch metal square baking pan with parchment paper, leaving an overhang on two sides for easy removal. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and fine sea salt. Mix briefly to combine. Then, add the room temperature cubed unsalted butter and mix on low speed for about 3 minutes until the mixture resembles coarse, wet sand with no visible large butter pieces (refer to image 1 below). This method helps coat the flour in fat, creating a tender cake.
Step 2: Incorporate Sour Cream and Oil. With the mixer still on low speed, gradually add the room temperature sour cream and canola oil. Mix until these ingredients are just combined and the batter forms a very thick, somewhat cohesive paste (refer to image 2 below). Avoid overmixing at this stage.
Step 3: Add Remaining Wet Ingredients. In a separate small bowl with a spout, whisk together the large egg, whole milk, and vanilla extract until well blended. In another small bowl, whisk together the hot coffee and unsweetened Dutch cocoa powder until smooth. With the mixer running on low, slowly stream the egg and milk mixture into the cake batter, followed immediately by the hot coffee and cocoa mixture (refer to image 3 below). Mix only until the ingredients are just combined and no streaks of dry flour remain. Be sure to scrape down the sides and bottom of the bowl with a spatula to ensure everything is fully incorporated. Overmixing can lead to a tough cake.
Step 4: Bake and Chill the Cake. Pour the prepared chocolate cake batter evenly into your lined 8×8 inch baking pan. Bake for 28-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). Cool the cake in the pan on a wire rack for 15-20 minutes. Then, carefully use the parchment paper overhang to lift the cake out of the pan and transfer it to the wire rack to cool completely. Once cool, place the cake in the freezer for at least 1-2 hours. Freezing the cake makes it much firmer and significantly easier to cut into even layers without crumbling.
Crafting the Silky Chocolate Ganache
Step 5: Prepare the Chocolate Ganache. In a medium-sized, heat-proof bowl, combine the heavy cream and semi-sweet chocolate chips. You can gently heat the heavy cream in a small saucepan until it just begins to simmer, or microwave it until hot but not boiling. Pour the hot cream over the chocolate chips. Let the mixture sit undisturbed for exactly 1 minute to allow the chocolate to melt. After one minute, gently stir with a whisk or spatula from the center outwards until the ganache is completely smooth, glossy, and emulsified (refer to image 5 below). Set it aside to cool slightly to room temperature; it will thicken as it cools.
Layering and Assembling Your Ice Cream Cake
Step 6: Prepare Cake Layers for Assembly. Line your 8×8 inch baking pan (the same one used for baking) with new plastic wrap, ensuring plenty of overhang on all four sides. This will help you easily lift the finished cake out later. Take your chilled chocolate cake from the freezer. Using a long, sharp serrated knife, carefully level the top of the cake, ensuring it’s about 1 inch tall. Save the trimmed cake scraps! Next, slice the cake horizontally into two even layers, each approximately 1/2 inch thick. Place one of these cake layers (the top one from your original cake) into the plastic-lined baking pan (refer to image 6 below). Keep the second cake layer wrapped and in the freezer until needed to maintain its firmness.
Step 7: Layer the First Ganache. Evenly pour half of the cooled chocolate ganache over the cake layer in the pan (refer to image 7 above). Use an offset spatula to spread it smoothly to the edges. Immediately place the pan in the freezer to allow the ganache to set completely, which should take approximately 20-30 minutes. This firm layer will prevent the ice cream from seeping into the cake.
Step 8: Add the Mint Chocolate Chip Ice Cream. While the ganache is setting, take your tub of mint chocolate chip ice cream out of the freezer to soften slightly. It should be soft enough to spread easily but not melted. This usually takes about 20-25 minutes depending on its initial firmness. Once the ganache layer is firm, remove the pan from the freezer and evenly spread the softened mint chocolate chip ice cream on top of the ganache (refer to image 8 above). Smooth the top with an offset spatula, leaving about 1 inch of room at the top of the pan for the final cake layer and ganache. Return the pan to the freezer to set for about 1 hour, or until the ice cream layer is very firm.
Step 9: (Optional) Make the Chocolate Truffles. While the ice cream is firming up, you can make the optional cake truffles using the reserved cake crumbs. In a small bowl, combine the additional semi-sweet chocolate chips and heavy whipping cream. Microwave in 15-second intervals, stirring until melted and smooth. Pour this mixture over the cake crumbs and mix well until a thick dough forms. Chill this truffle mixture in the fridge for about 15-20 minutes to firm up. Once firm, scoop the mixture into tablespoon-sized balls and roll each one. Melt the chopped semi-sweet chocolate bar in 15-second intervals, stirring, until smooth and tempered (ideally between 88-90°F / 31-32°C). Quickly dip each truffle ball into the melted chocolate, coating evenly, then place them on a parchment-lined baking sheet. Decorate with sprinkles if desired. Chill these truffles in the fridge until you are ready to decorate the cake (refer to image 9 below).
Step 10: Finish the Cake Layers. Once the ice cream layer is firm, retrieve the second chocolate cake layer from the freezer and carefully place it on top of the ice cream layer. Spread the remaining chocolate ganache evenly over this top cake layer (refer to image 10 above). If your ganache has become too firm while sitting, gently warm it in the microwave for just 5-10 seconds until it’s spreadable again, but ensure it’s not hot.
Step 11: Decorate and Freeze. If you made the optional truffles, gently press them into the top of the ganache for a beautiful and delicious decoration (refer to image 11 above). You can also add chocolate shavings, sprinkles, or extra chocolate chips. Once decorated, return the cake to the freezer for a minimum of 4 hours. This crucial step ensures all layers are completely frozen and firm, making the cake easy to cut and serve cleanly.
Step 12: Slice and Serve! When you’re ready to enjoy, carefully lift the fully frozen cake out of the baking pan using the plastic wrap overhang. Place it on a sturdy cutting board. For clean slices, dip a very sharp knife into hot water and wipe it clean between each cut. Slice the cake into your desired portions (refer to image 12 above). I typically cut mine into 15 neat rectangles, but feel free to choose your preferred shape or size. Serve immediately and savor every cool, chocolatey, minty bite of your homemade mint chocolate chip ice cream cake!
Expert Baking Tips for a Flawless Ice Cream Cake
Achieving a perfect layered ice cream cake is simple with these expert tips:
- Always Use a Kitchen Scale: This is my absolute top baking recommendation for consistent results. Baking with a scale is significantly more accurate than relying on cup measurements, especially for flour. Even a small difference in flour can drastically alter the cake’s texture. To convert this recipe to metric, simply click the “metric” button next to the ingredients title on the recipe card below. If you absolutely do not have a scale, use the “spoon-level method”: first, fluff your flour in its container, then spoon it gently into your measuring cup until overflowing, and finally, level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour and leads to using too much.
- Experiment with Different Pan Shapes: While a square pan creates beautiful, clean slices, you can absolutely use a different pan if you prefer! For a stunning round cake, opt for a springform pan. You can bake the cake directly in the springform pan and then proceed to cut it in half horizontally for layering. Regardless of the pan shape, always line it thoroughly with plastic wrap, extending beyond the edges, for effortless removal of the finished frozen cake.
- Ensure Room Temperature Ingredients: This tip is paramount for any successful baking project, and especially for cakes. Using room temperature ingredients for your chocolate cake batter (like butter, eggs, milk, and sour cream) ensures they emulsify smoothly and fully blend together. A well-emulsified batter creates a uniform texture, preventing curdling and promoting even baking, which ultimately results in a tender, moist cake with a superior crumb structure. Plan ahead by taking these ingredients out of the fridge at least 30-60 minutes before you start baking.
- Prepare Your Freezer Space in Advance: This ice cream cake requires multiple chilling and freezing steps. Before you even begin, make sure you have ample, clear space in your freezer to accommodate the cake pan. You’ll be moving the pan in and out frequently, and having a dedicated spot ready will save you time and frustration during the assembly process.
- Warm Your Knife for Clean Slices: To achieve perfectly neat and smooth slices of your frozen ice cream cake, dip your sharp knife into hot water for a few seconds and wipe it dry before each cut. The warm blade will glide through the frozen layers effortlessly, preventing cracking and smudging, and leaving you with beautifully presented portions.
- Don’t Rush the Freezing Steps: Patience is key for an ice cream cake. Each freezing interval allows the layers to set properly, preventing them from melting into each other and ensuring distinct, clean lines when sliced. Rushing these steps can lead to a messy, unstable cake.
Frequently Asked Questions About Mint Chocolate Chip Ice Cream Cake
Absolutely! Using a high-quality boxed chocolate cake mix is a fantastic shortcut if you’re short on time or prefer not to bake from scratch. Simply follow the instructions on the box for baking and mixing the cake. However, pay close attention to the final height of your baked cake layer. You’ll still need to trim it down to approximately 1 inch before cutting it in half horizontally to ensure it fits properly in your chosen pan and maintains the ideal layer proportions for the ice cream cake.
Yes, you certainly can! If you prefer a classic round ice cream cake, a springform pan is an excellent alternative. It works wonderfully for this type of layered dessert, much like how I use it in my mango mousse cake. Just remember to line the springform pan with plastic wrap before assembly to make removing the frozen cake much easier and to prevent sticking.
Due to its ice cream component, this cake will start to melt fairly quickly at room temperature. Generally, it can sit out for about an hour, perhaps up to two hours in a cool environment, before showing significant signs of melting. If the cake has already been cut into slices, it will melt even quicker as more surface area is exposed to the warmer air. The exact melting time can also vary depending on the specific brand of ice cream used, as some are formulated to be softer and will melt more rapidly than others. It’s best to serve it directly from the freezer and return any leftovers promptly.
While a refrigerator is cold, its temperature typically isn’t low enough to keep ice cream completely frozen and firm. If an ice cream cake is left in the fridge for too long (more than an hour or two), it will definitely begin to melt, soften significantly, and lose its structural integrity. For optimal firmness and to prevent any melting, I highly recommend storing your mint chocolate chip ice cream cake exclusively in the freezer, keeping it as cold as possible until serving time.
To keep your delicious leftovers fresh and prevent dreaded freezer burn, store the ice cream cake in an airtight container or wrap it very tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This creates a barrier against air, which is the main cause of freezer burn. You can make and assemble this cake ahead of time and keep it properly wrapped in the freezer for up to 2 weeks. Ensure there are no exposed areas to maintain its texture and flavor.
Absolutely! This recipe is ideal for making ahead, which is one of its biggest advantages. You can assemble the entire cake up to two weeks in advance. Just make sure it is meticulously wrapped in plastic wrap and then foil to prevent freezer burn and absorb any freezer odors. When it’s time for your event, simply unwrap, decorate if desired, and slice for serving.
Beyond the optional chocolate truffles, you can add many festive touches! Consider piping a border of homemade whipped cream or buttercream frosting around the top edge of the cake. Brightly colored sprinkles are always a hit, especially for birthdays. You could also drizzle a contrasting white chocolate ganache over the top or add crushed cookies, candy bits, or mini chocolate chips. A few fresh mint leaves for garnish can add an elegant touch as well!
If you tried this homemade Mint Chocolate Chip Ice Cream Cake or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there to help other bakers! You can also tag me on Instagram or Facebook so I can check out your delicious creations!
Mint Chocolate Chip Ice Cream Cake Recipe Card
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Equipment
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metal square 8×8 baking pan
Ingredients
Chocolate Batter
- 1 cup cake flour, *see notes for measuring*
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 tbsp cubed unsalted butter, room temperature
- 1/2 cup sour cream, room temperature
- 2 tbsp vegetable or canola oil
- 1 large egg, room temperature
- 1/4 cup whole milk, room temperature
- 1 tsp vanilla extract
- 1/3 cup hot coffee
- 1/3 cup unsweetened Dutch cocoa powder
- 1.4 quart mint chocolate chip ice cream tub
Ganache
- 3/4 cup heavy whipping cream
- 1 1/8 cup semi-sweet chocolate chips
Chocolate Truffles
- 1 ¾ cup cake crumbs, from the cut top
- 1/4 cup + 1 tbsp semi-sweet chocolate chips
- 2 tbsp heavy whipping cream
- 1/2 cup semi-sweet chocolate bar, chopped, for dipping the truffles
Instructions
Make the Batter
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Preheat the oven to 350 F/180 C. Line an 8-inch metal square pan** (see notes below) with parchment paper and set aside.
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In a stand mixing bowl, combine the dry ingredients. Mix in the butter for 3 minutes on low speed until it resembles coarse sand.1 cup (115 g) cake flour, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) dark brown sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 3 tbsp (42 g) cubed unsalted butter
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Mix in the sour cream and oil until combined. It should be a very thick paste.1/2 cup (113 g) sour cream, 2 tbsp (23 g) vegetable or canola oil
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In a bowl with a spout, whisk together the eggs, milk, and vanilla. In a separate bowl, whisk together the HOT coffee and cocoa powder.1 (50 g) large egg, 1/4 cup (56 g) whole milk, 1 tsp vanilla extract, 1/3 cup (95 g) hot coffee, 1/3 cup (37 g) unsweetened Dutch cocoa powder
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Stream in the egg/milk mixture then immediately follow with the coffee/cocoa mixture, mixing until just combined. Scrape down the bowl. Then pour the chocolate batter into the pan. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
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Cool the pan on a wire rack for 20 minutes, then remove it from the pan and chill it in the freezer. This will make it easier to cut!
Make the Ganache
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Warm the cream, then pour it over the bowl of chocolate chips. Let it sit for 1 minute, then stir to emulsify. Set aside to cool.1 1/8 cup (185 g) semi-sweet chocolate chips, 3/4 cup (165 g) heavy whipping cream
Assembly
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Line the 8×8 pan with plastic wrap to cover all four sides.
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Use a sharp serrated knife to cut off the top of the cake so that it is 1 inch tall. Then cut it in half horizontally. You will have two layers that are both roughly 1/2 inch thick. Set the cake crumbs aside to use later.
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Place the top cake layer into the lined pan. Pour half of the ganache over the top. Chill the pan in the freezer for at least 20-30 minutes, or until the ganache feels very firm. Then take the ice cream out of the freezer and take the top off. It should soften in about 20-25 minutes depending on how firm it is.1.4 quart mint chocolate chip ice cream tub
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When the ice cream is a spreadable consistency, take the pan out of the freezer and spread a little more than half of the container on top of the ganache. There should be about 1 inch of room to the top of the pan. Return the pan to the freezer for 1 hour, or until firm. Meanwhile, make the truffles.
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Heat the chocolate chips and heavy cream in the microwave for 15-30 seconds, stirring to combine. Pour the ganache into a bowl with the cake crumbs and mix. Chill the bowl in the fridge for 20 minutes to firm, then scoop the truffle mixture into 1 tbsp-sized balls. Place them on a parchment-lined baking tray.1 ¾ cup cake crumbs, 1/4 cup + 1 tbsp (50 g) semi-sweet chocolate chips, 2 tbsp heavy whipping cream
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Melt the chopped chocolate bar in 15-second intervals, stirring after each one. Stick a thermometer into the melted chocolate, it should stay between 88-90 F. Working quickly, toss each truffle ball into the chocolate until evenly coated then remove it with a fork and place it back on the tray. Sprinkle the tops with chocolate sprinkles. Then chill the truffles in the fridge until ready to use.1/2 cup (80 g) semi-sweet chocolate bar
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When the ice cream layer is firm, place the second cake layer on top. Spread the remaining ganache over the top. If it is too firm, gently warm it in the microwave for 5-10 seconds until spreadable but not warm. Then place the truffles on top.
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Freeze the cake for a minimum of 4 hours. Then lift it out of the pan with the plastic wrap. Cut into servings and enjoy!
Video
Notes
Clear freezer space. Before you start, make sure to clear out ample space for the cake pan to be in and out of the freezer. This will save you time and hassle during the assembly process.
Pan size considerations: This recipe is specifically designed to work best with an 8×8 inch square-edge metal baking pan. Pans made from ceramic, glass, or those with rounded edges may not provide the same depth or even heat distribution needed for perfectly layered results. However, you can alternately use a round 8-inch springform pan for a different aesthetic, ensuring it’s lined with plastic wrap.
Ice cream color note: Remember that not all mint chip ice cream brands are green! For that classic green color, I recommend opting for brands like Baskin Robbins, Ben and Jerry’s, or Dreyer’s (Edy’s). Brands such as Tillamook often produce white mint chocolate chip ice cream.
Customization options. The cake truffles made from the cake crumbs are entirely optional but offer a fantastic way to utilize the trim and add an extra touch of decadence and decoration. You can also get creative with other toppings like elegant chocolate shavings, a generous sprinkle of extra chocolate chips, a rich drizzle of chocolate fudge or additional chocolate ganache, or simply leave the top plain for a minimalist look. If you desire an intensified mint flavor throughout the cake layers, integrate 1 teaspoon of good-quality peppermint extract into the cake batter when you add the eggs and other wet ingredients.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Please note: The calorie information provided for this recipe is an estimate and should be used as a general guide. The accuracy of the calories listed is not guaranteed and can vary based on specific ingredients, brands, and preparation methods.