This is the easiest ice cream cake to whip together. And it doesn’t even have to be made with mint chip ice cream, it could be made with Rocky Road, Cotton Candy, Moose Tracks, you name it! I got the recipe from my Half Baked Harvest Cookbook which you can purchase here. This is great for summer and as I said you can try it out with any flavour!
LEVEL OF DIFFICULTY – EASY – MODERATE
- Steps: 6
- Rating: Moderate
- 15. min prep
- Rating: Easy
- Ingredients & availability
- 6 ingredients
- All ingredients you can easily find at any grocery store
- Rating: Easy
- Springform pan
- Plastic Wrap
Time: ~15 min. prep + ~ 4 – 6 hours softening, freezing & cooling
Servings: 12 – 16
Calories/serving: ~ 344 – 459
- Non-stick cooking spray or butter, for greasing
- 2 litres mint chocolate chip ice cream or ice cream of choice
- 1 (9-ounce or ~ 2.5 cups) box chocolate wafer cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 cup semisweet chocolate chips
- 1 tablespoon coconut oil (or other oil of choice)
- Grease an 8- or 9-inch round springform pan with cooking spray or butter.
- Remove the ice cream from the freezer and let it sit on the counter for 10 – 12 minutes.
- Meanwhile, combine the chocolate wafer crumbs and melted butter. Dump the mixture out into the prepared pan and press the crumbs into the bottom to make a smooth, even crust.
- Spread the ice cream on top of the crust and smooth into an even layer. Cover with plastic wrap, pressing the wrap directly against the cake to help prevent ice from forming. Freeze for 4 – 6 hours, or preferably overnight.
- About 20 minutes before you plan to serve the cake, in a medium saucepan, combine the chocolate chips and coconut oil. Cook over medium heat, stirring frequently, until the chocolate is almost melted. Remove from the heat and continue stirring until completely melted and smooth. Let cool for 10 minutes before using.
- Remove the cake from the freezer and pour the melted chocolate over the top, allowing some of it to drip over the sides. Once the chocolate hardens into a shell, you can slice and serve the cake, or return it to the freezer until ready to serve. Just be sure to take the cake out of the freezer 10 minutes before cutting. This makes cutting so much easier!