MINT ICE CREAM SANDWICH CAKE RECIPES
MINT-CHOCOLATE ICE CREAM CAKE RECIPE: HOW TO MAKE IT
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
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
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, FatContent 18g fat (10g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 50g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
MINT CHOCOLATE CHIP ICE-CREAM CAKE RECIPE | MYRECIPES
This decadent ice-cream cake is truly a mint chocolate lover's dream! Top layers of mint chocolate chip ice cream and devil's food chocolate cake with a rich chocolate ganache and chopped crème de menthe chocolate mints. Make the whole cake ahead and freeze until ready to serve.
Provided by MyRecipes
Total Time 130 minutes
Yield Makes 10 to 12 servings
Number Of Ingredients 6
Steps:
- 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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