Frosty and impressive, this versatile ice cream cake is pretty enough for company, simple enough for a weeknight treat. Kathy Morrow in Hubbard, Ohio suggests you try food coloring to tint the whipped topping or use different flavors of ice cream, extracts and cookie or candy crumbs to suit different holidays or occasions!
Mint-Chocolate Ice Cream Cake Recipe
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TOTAL TIME: Prep: 15 min. + freezing
MAKES: 10 servings
Ingredients
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2 packages (10 ounces each) individual cream-filled chocolate cakes
3 cups mint chocolate chip ice cream, softened
12 Oreo cookies, crushed, divided
2 cups whipped topping
1/2 teaspoon mint extract, optional
Directions
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- Line a 9x5-in. loaf pan with plastic wrap. Place six 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.
- Combine whipped topping and extract if desired; frost top and sides of cake. Sprinkle with remaining cookie crumbs. Yield: 10 servings.
Editor's Note: This recipe was tested with Little Debbie Devil Cremes.
Nutritional Facts
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1 slice: 382 calories, 18g fat (10g saturated fat), 27mg cholesterol, 340mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 4g protein.
Courtesy: Taste of Home
