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Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!
Course Dessert
Cuisine American
Keyword cake, ice cream, mint chocolate chip
Prep Time 45 minutes
Re-Chill/Freezing Time 6 hours
Servings 16


  • 9" springform pan
  • Food Processor
  • Clear plastic cake collar
  • Offset spatula


  • 22 mint Klondike ice cream bars
  • 28-30 mint Oreo cookies - divided
  • 2 tbsp milk
  • 6 ounces hot fudge
  • 48 ounces mint chip ice cream
  • 24 ounces whipped topping
  • finely grated chocolate for dusting on top - optional


  • Line a large baking sheet with parchment.
  • Working quickly - unwrap all of the ice cream bars and slice them in half. Place them on the prepared baking sheet. (You should have 44 half bars). Place them back in the freezer until you are ready to use.
  • Crush 20 of the Oreo cookies in a food processor until you have fine crumbs. (Use the whole cookie including the filling)
  • Stir in the milk and mix until the crumbs are moist.
  • Spread the mixture into the bottom of a springform pan and press into a smooth, even layer.
  • Heat the hot hudge for a few seconds so it is easier to pour and spread. Then spread it into an even layer on top of the Oreo crust.
  • Place the crust in the freezer to set for about 15 minutes.
  • Once the crust has set, remove it and the cut ice cream sandwiches from the freezer.
  • Working very quickly - begin to assemble the sandwiches in the pan, standing them upright, working in circles until all of the sandwiches have been placed in the pan. They should fit pretty tightly.
  • Return to the freezer to reharden the ice cream for at least 1 hour.
  • Remove the carton of ice cream from the freezer and allow it to soften. Once it has softened to the point where you can spread it, remove the assembled cake from the freezer.
  • Remove the outer ring of the springform pan from the cake.
  • Wrap the cake in the clear, plastic cake collar. This will help you to get a taller cake when adding the ice cream layer.
  • Once the collar is secure, spread the softened ice cream on top in an even layer. Return to the freezer to reharden for 1-2 hours.
  • While the cake is refreezing - thaw the whipped topping. I have found that it is bestto thaw in the refrigerator. Things like thawing at room temperature and over-mixing tend to make it deflate, making it difficult to spread it onto a cake.
  • Remove the cake from the freezer, remove the cake collar and spread the thawed whipped topping on around the top and sides, smoothing out as best as possible.
  • Press some crushed Oreos onto the sides of the cake.
  • Pipe additional swirls of whipped topping on top of the cake and garnish with Oreo cookies.
  • At this point you can add any sprinkles or other toppings you want.
  • Keep frozen until ready to serve.


Inspired by the Ice Cream Sandwich Zebra Cake by Tastemade