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!
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Mint-Chocolate Ice Cream Cake
Makes: 8-12 servings
Prep Time: 30 minutes
Total Time: 1 hour & 50 minutes
Ingredients
- 2 cups heavy cream
- 2/3 cup prepared chocolate syrup
- 1 tsp 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
Instructions
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 Epicurious.com
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