MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING
Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.
Provided by Food Network
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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.
MINT AND CHOCOLATE ICE CREAM CAKE
This ganache-covered cake is great with mint or mint chip ice cream.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
- Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
- Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
- Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
- Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.
MINT CHOCOLATE CHIP ANGEL FOOD CAKE
Looking for a delicious dessert made using Betty Crocker® white angel food cake mix? Then check out this mouth-watering angel food cake with mint chocolate chip ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 16
Number Of Ingredients 5
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
- Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.
Nutrition Facts : Calories 160, Carbohydrate 31 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 22 g, TransFat 0 g
MINT-CHIP ICE CREAM ROLL
This refreshing ice cream cake roll, drizzled with mouthwatering homemade chocolate sauce, adds a fresh finale to any summer meal, according to Sonja Wilhau of Grundy Center, Iowa. "The cake roll is so pretty that it creates a special occasion whenever I serve it."-Sonja Wilhau, Grundy Center, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Sift together the flour, cocoa and salt; set aside. In a medium bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form., In another bowl, beat the egg yolks and lemon juice until thick and lemon-colored. Fold in egg whites. Fold in reserved dry ingredients just until blended. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center., Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack., Unroll cake; spread ice cream to within 1/2 in. of edges. Roll up again. Cover and freeze for at least 3 hours before serving., In a saucepan over medium heat, bring the sugar, cocoa and butter to a boil. Add water; return to a boil. Stir in milk; boil 3 minutes longer. Cool to room temperature. Serve over ice cream roll.
Nutrition Facts : Calories 334 calories, Fat 14g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 129mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
MINT CHOCOLATE CHIP ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, project, dessert, side dish
Time 1h
Yield About 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In medium saucepan, bring cream and chopped mint to a simmer. Turn off heat, and let steep 5 minutes. Strain out mint, and return cream to saucepan.
- Add 3/4 cup sugar to cream, and bring to a simmer. Whisk together egg yolks and remaining sugar. Remove cream from heat, and add a little to egg mixture to warm, stirring constantly to keep yolks from cooking. Pour egg mixture into cream, stirring constantly. Return custard to heat, and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat back of spoon. Remove from heat, and pour into bowl. Cool completely.
- Strain custard, then chill until thoroughly cold, at least 4 hours.
- Meanwhile, prepare mint chips. Melt chocolate in top of double boiler over simmering water. Cool slightly. Lay a 12-by-24-inch sheet of parchment paper on a work surface. Pour melted chocolate onto parchment, spreading evenly to cover entire surface. Lay mint leaves onto chocolate until half the surface is covered, being careful not to overlap. Lift parchment, and lay plain chocolate over mint-covered chocolate to cover. Place in refrigerator for 20 minutes to set.
- Remove chocolate from refrigerator, and peel off parchment. Break chocolate into large pieces, and then roughly chop. Refrigerate until needed.
- Freeze ice cream mixture in an ice cream maker, following manufacturer's instructions. Using a spatula, fold in chocolate mint chips by hand. Place in freezer for at least 2 hours before serving.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 30 milligrams, Sugar 21 grams
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 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 CHOCOLATE CHIP CAKE
Saw this online at raspberricupcakes.com and made for my son's birthday. Absolutely fantastic! Be sure to check out her beautiful pictures of the finished cake. The chocolate cake recipe is the Devil's Food cake from David Lebovitz. The frosting tastes just like mint chocolate chip ice cream! Instead of cake flour, I subbed all-purpose flour and replaced 3T with cornstarch which worked well. The original recipe suggests chopping chocolate in a food processor. I do not recommend this, it's too hard to chop uniformly. I used 150 g Ghiradelli double chocolate bittersweet chocolate chips, which is slightly less than 1 cup. Regular semisweet chocolate chips would work just fine. This is not a difficult cake to make or decorate.
Provided by LonghornMama
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Butter and line the base of two 9-inch cake pans with waxed paper.
- Sift together the cocoa, flour, salt, baking soda, and baking powder.
- In a large bowl, beat the butter and sugar about 5 minutes until smooth and creamy. Add the eggs, one at a time, and beat until fully combined.
- Combine the coffee and milk. Stir half of the flour mixture into the butter mixture. Stir in all of the coffee and milk. Add remaining flour mixture, mix until smooth.
- Pour batter in prepared pans. Bake for about 25 minutes, or until cake tester comes out clean. Watch closely, chocolate cakes dry out quickly with overbaking. Cool in pans about 5 minutes. Remove cake layers from pans and place on wire racks to cool completely.
- Frosting: Beat butter until fluffy and smooth. Add sifted powdered sugar, beating until combined. Add peppermint extract to taste and green food coloring as desired. Stir in chocolate pieces. Frost cake layers.
- To decorate as suggested, I carefully broke pieces off sugar cones until they were about 3 1/2 inches and, using my cookie scoop, made small scoops of frosting for mini "ice cream" cones to top cake. Serve at room temperature.
Nutrition Facts : Calories 679.1, Fat 39.1, SaturatedFat 24.3, Cholesterol 113.8, Sodium 629.1, Carbohydrate 85, Fiber 3.7, Sugar 64.5, Protein 5.5
MINT CHOCOLATE ICE CREAM CAKE
Provided by Jessica Hirschman
Categories Cake Chocolate Dessert Freeze/Chill Frozen Dessert Mint Fall Bon Appétit California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Refrigerate 30 minutes.
- Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.
- Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.
MINT-CHOCOLATE ICE CREAM CAKE
You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
- Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
- Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
- On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
- In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g
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.
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
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5-INGREDIENT MINT CHOCOLATE CHIP ICE CREAM CAKE - TODAY
From today.com
4.8/5 (56)Author Grace ParisiCuisine AmericanCategory Desserts
- 1. Preheat the oven and grease two 8-inch cake pans. Prepare and bake the cake according to package instructions. Let cool completely. If the cakes are domed, slice bit off the tops so that the cakes are even. Then slice each cake horizontally in half so you have even 4 layers. Crumble one of the layers and set aside.
- 2. Cut a 26-inch by 3-inch strip of parchment paper and line the sides of an 8-inch spring form pan. Set one cake layer in the bottom and drizzle with half of the chocolate syrup. Top with half of the ice cream, spreading and pressing it into an even layer. Place the second cake layer on top and drizzle with the remaining 2 tablespoons syrup. Top with the remaining ice cream and third cake layer. Wrap in plastic and freeze at least 4 hours, preferably overnight.
- 3. In a medium bowl, whip the cream and sugar until soft peaks form. Remove the ring from the cake pan and peel off the parchment. Using a serrated knife, trim the edges of the cake so that they're even. Mound the whipped cream on top, sprinkle with cake crumbs and drizzle with chocolate syrup. Cut into wedges and serve.
- Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.
MINT CHOCOLATE CHIP ICE-CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (8)Total Time 10 hrs 30 minsServings 10-12
- Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
- Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
- Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
- Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.
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