Mint-Chocolate Ice Cream Cake

With Father’s Day right around the corner, you need to channel Dad’s inner child and make this mint-chocolate ice cream cake.  This is a throwback to dad’s childhood, when he ate ice cream sandwiches while sitting on the porch on a hot summer’s day.  Okay, maybe he still does that!!  But, this complicated-looking cake is simply stacked ice cream sandwiches layered with mint-chocolate whipped cream and  mint-chocolate cookies.  So easy.  So pretty.  So retro!

What I love about this recipe, besides how delicious it tastes, is the ease with which such a showstopper can be made.  Now, some purists may say that it’s all store-bought ingredients, to which I reply “And the problem is”?  Look, we all want delicious beautiful desserts, but who really wants to work their tails off to produce it, especially in the summer?  I want simple and easy, but tasty and pretty!  So, forget what a purist might say (btw, I don’t know any!) and try this one out!

It starts with whipping some heavy cream that you add chocolate syrup and peppermint extract to.  Then, crush up some mint-and-fudge cookies, such as Keebler Grasshopper cookies.  The next step is to layer ice cream sandwiches, mint-chocolate whipping cream and crushed cookies.  Continue that until you have 4 layers for a tall, stacked beauty of a dessert.

Finally, coat the entire dessert in another layer of whipping cream.  Sprinkle some chopped up cookies on top and ta-da!!!  A dessert worthy of any occasion!

Mint-Chocolate Ice Cream Cake

Makes: 8-12 servings

Prep Time: 30 minutes

Total Time: 1 hour 50 minutes

2 cups heavy cream

2/3 cup prepared chocolate syrup

1 teaspoon peppermint extract

16 (4-ounce) ice cream sandwiches, divided

1 cup finely chopped mint-and-fudge cookies, such as Keebler Grasshopper cookies (about 10 cookies), divided



Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.


Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.


Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.


Fully assembled cake can be made 1 day ahead; keep frozen.


Recipe from


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    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )
    • George Weisz

      Wow! I am ready to try it. What a unique dessert that is different from other ice cream cakes. Plus, it looks SO refreshing!! Thx for this showstopper of a wonderful presentation and certainly taste!!

      • Francine

        Thanks, George! It’s also so easy to make!!! Have a wonderful Father’s Day!

    • Francine

      That’s awesome, Susan! Wish Freddie a happy birthday for me! Hugs!

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