MINT-CHOCOLATE ICE CREAM CAKE
Frosty and impressive, this versatile ice cream cake is pretty enough for company, simple enough for a weeknight treat. Tint the whipped topping with food coloring or use different flavors of ice cream, extracts and cookie crumbs to suit different holidays or occasions. -Kathy Morrow, Hubbard, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.
Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 340mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
MINT CHIP ICE CREAM CAKE
Provided by Janet McCracken
Categories Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Birthday Chill Party Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 20 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Coat a large rimmed baking sheet (17x13x1") with nonstick spray. Line bottom with a large sheet of parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, 1-2 minutes. Increase speed to high; add cream of tartar. With mixer running, gradually add sugar. Beat until meringue is soft and pillowy, is tripled in volume, and medium peaks form, 8-10 minutes.
- Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. Pour batter into prepared sheet; smooth top.
- Bake until cake is light golden brown and springs back slightly when pressed, 16-19 minutes. Transfer to a wire rack and let cool in pan for 15 minutes. Invert cake onto rack; peel off paper and let cool completely.
- Using a serrated knife, halve cake crosswise into 2 smaller rectangles. Cover and freeze at least 1 hour or up to 5 days ahead.
- For filling and assembly:
- Place 1 cake rectangle on a large platter or cake stand. Spread 1/2 cup ice cream evenly over cake. Sprinkle crushed cookies evenly over. Spread remaining ice cream over, being careful to keep cookie layer evenly intact. Top with remaining cake rectangle, pressing slightly to adhere. Using an offset spatula, smooth sides of cake. Freeze until ice cream is firm, about 2 hours.
- Place 2 tablespoons cold water into a small heatproof glass or metal bowl. Sprinkle gelatin over; let soften, about 10 minutes.
- Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
- Place chilled cream in a large bowl. Using an electric mixer, beat cream while gradually adding melted gelatin. Beat until soft peaks form. Add powdered sugar and continue to beat until medium peaks form and whipped cream is soft and pillowy (not stiff or grainy). Add green food coloring to achieve a light mint-green hue, 8-10 drops; fold to blend.
- Using an offset spatula, spread whipped cream over entire cake, creating dramatic swirls on top. Scatter sprinkles over. Freeze until cream is set, at least 1 hour. DO AHEAD: Cake can be made 2 days ahead. Keep frozen.
MINT-CHOCOLATE CHIP CAKE
Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.
Provided by mrs.embee
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
- While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
- Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
- Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
- Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
- Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.
Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g
MINT CHOCOLATE CHIP ICE CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
BAKED MINT CHIP ICE CREAM CAKE RECIPE BY TASTY
Here's what you need: mint chip ice cream, white cake mix, egg whites, chocolate frosting, mint chocolate cookies
Provided by Alix Traeger
Categories Bakery Goods
Time 1h45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
- In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
- Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
- Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
- Chill the cake in the refrigerator for 15 minutes.
- Use the remaining frosting to coat the top and sides of the cake. Place the cake over a baking sheet to catch any excess cookies. Use your hand to coat the sides of the cake with crushed mint cookies.
- Slice and serve.
- Enjoy!
THIN MINT ICE CREAM CAKE
This minty cool dessert is made with everyone's favorite chocolate-mint Girl Scout cookie, so make sure to reserve two boxes for it, before they disappear. The cookies are used throughout: in the crust, mixed into the ice cream, decorating the sides and sprinkled on top.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
- Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
- Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
- Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
- Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
- Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
- Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
- Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.
MINT OREO ICE CREAM CAKE
Quick and Simple Mint Ice Cream Cake great for Special Occasions. will look like you spent hours in the kitchen COOK TIME IS FREEZE TIME
Provided by lizzypoo222
Categories Frozen Desserts
Time P1DT45m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- 1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.
- 2. add half stick melted butter.
- 3. press crust into 9 or 12 inch springform pan (could also use a cake pan).
- 4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.
- 5. spread half of ice cream onto crust.
- 6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.
- 7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat).
- 8. spread rest of softened ice cream over crunch coat.
- 9. cover with with cling wrap and place in freezer for several hours of overnight.
- 10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies).
- NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.
CHOCOLATE MERINGUE AND MINT CHIP ICE CREAM CAKE
Categories Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
- Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
- Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.
MINT CHOCOLATE CHIP ICE CREAM
This has been my favorite recipe for mint choc chip ice cream. Depending on your tastes, and the brand of the extract, you may want to use a bit more or less, start with 1/2 teaspoon and taste it. You can also replace some of the chips with crushed oreo pieces.
Provided by 89240
Categories Frozen Desserts
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- whisk together milk, sugar, and milk powder.
- Add cream, extracts, salt, and food coloring.
- Pour the milk-cream mixture into ice cream machine and process according to manufacturer's instructions.
- While the ice cream is in the machine, put 1/4 cup chocolate chips into a blender or food processor and chop until mixture is crumbly.
- Set aside.
- In the last 5 minutes of the cycle, add in the chopped chips and 1/4 cup of the whole chips.
- Microwave the remaining 1/4 cup of chocolate chips until melted.
- When the ice cream is finished, quickly swirl in the melted chocolate, spoon into freezable container, and allow to freeze for 20-30 minutes, depending on desired consistency.
- (NOTE: when i microwave the chocolate, they melt but stay still look like chips, you have to stir them to see if they're melted all the way through.).
Nutrition Facts : Calories 349.8, Fat 23.5, SaturatedFat 14.5, Cholesterol 63.9, Sodium 78, Carbohydrate 34.5, Fiber 1.2, Sugar 29.8, Protein 4.1
More about "baked mint chip ice cream cake recipe by tasty food"
MINT CHIP ICE CREAM CAKE RECIPE | BON APPéTIT
From bonappetit.com
3/5 (63)Estimated Reading Time 3 minsServings 20
- Preheat oven to 350°. Coat a large rimmed baking sheet (17x13x1-inch) with nonstick spray. Line bottom with a large sheet of parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, 1–2 minutes. Increase speed to high; add cream of tartar. With mixer running, gradually add sugar. Beat until meringue is soft and pillowy, is tripled in volume, and medium peaks form, 8–10 minutes.
- Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. Pour batter into prepared sheet; smooth top.
- Bake until cake is light golden brown and springs back slightly when pressed, 16–19 minutes. Transfer to a wire rack and let cool in pan for 15 minutes. Invert cake onto rack; peel off paper and let cool completely.
PROPER TASTY - BAKED MINT CHIP ICE CREAM CAKE | FACEBOOK
From facebook.com
Author Tasty UKViews 18K
EASY OREO MINT CHIP ICE CREAM CAKE - BAKERELLA
From bakerella.com
EASY MINT CHOCOLATE CHIP ICE CREAM
From icecream.directory
EASY PEPPERMINT CHOC CHIP ICE-CREAM CAKE | RECIPE | ICE CREAM …
From pinterest.com.au
CHOCOLATE CHIP MINT ICE CREAM | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
MINT CHOCOLATE CHIP ICE CREAM CAKE - DESSERTS ON A DIME
From dessertsonadime.com
OREO MINT CHIP ICE CREAM CAKE RECIPE | FOOD NETWORK KITCHEN
From private.blog-guru.web.id
MINT CHOCOLATE CHIP ANGEL FOOD CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
RECIPES FOR FOODIES: GATI - MINT CHIP ICE CREAM
MINT CHOCOLATE CHIP CAKE - RECIPES AND FOOD
From ba-bamail.com
MINT CHIP ICE CREAM CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MINT CHOCOLATE CHIP CAKE RECIPE | RECIPES.NET
From recipes.net
MINT AND CHIP ICE CREAM - COOKEATSHARE
From cookeatshare.com
OREO MINT CHIP ICE CREAM CAKE RECIPE | FOOD NETWORK KITCHEN
From homesteadyjacksonmi.netlify.app
MINT-CHOCOLATE ICE CREAM CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
MINT CHOCOLATE CHIP ICE CREAM | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
MINT COOKIE ICE CREAM CAKE - COOKEATSHARE
From cookeatshare.com
MINT CHIP ICE CREAM PIE - THE COUNTRY COOK
From thecountrycook.net
BAKED MINT CHIP ICE CREAM CAKE RECIPE BY TASTY | RECIPE …
From pinterest.co.uk
MINT CHOC CHIP ICE CREAM CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: MINT CHIP ICE CREAM PIE - BABA-MAIL
From ba-bamail.com
BAKED MINT CHIP ICE CREAM CAKE RECIPE BY TASTY | RECIPE …
From pinterest.co.uk
MINT CHOCOLATE CHIP ICE CREAM CAKE
From icecream.directory
MINT CHIP ICE CREAM CAKE - COMPLETERECIPES.COM
From completerecipes.com
MINT CHOCOLATE CHIP ICE CREAM RECIPE | GREENPAN | © GREENPAN …
From greenpan.us
36 BOX CAKE MIX RECIPES THAT TASTE HOMEMADE - MSN.COM
From msn.com
MINT CHOCOLATE CHIP ICE CREAM - 3 INGREDIENTS - TRADITIONALLY …
From traditionallymodernfood.com
MINT ICE CREAM CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINT CHOCOLATE CHIP ICE CREAM CAKE - IN FINE TASTE
From infinetaste.com
MINT CHOCOLATE CHIP ICE-CREAM CAKE - PINTEREST.COM
From pinterest.com
MINT CHOCOLATE CHIP ICE-CREAM CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
HäAGEN-DAZS MINT CHIP CHOCOLATE ICE CREAM CAKE | RECIPES
From stage.icecream.com
CAKE OF THE WEEK: MINT CHOCOLATE CHIP ICE-CREAM CAKE
From myrecipes.com
10 BEST MINT CHOCOLATE CHIP CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love