Mint Ice Cream Cake is a delightful dessert that combines creamy mint chocolate chip ice cream with a crunchy Oreo crust and sweet Andes mints. Perfect for warm days or celebrations, the treat is sure to impress anyone who loves a refreshing minty flavor.
When it comes to the ingredients for Mint Ice Cream Cake, feel free to swap the mint chocolate chip ice cream with your favorite flavor for a personalized twist. If you’re avoiding gluten, gluten-free Oreos are a fantastic substitute, and make sure to check the packaging of the Andes mints for any allergy considerations. Sourcing fresh ingredients can really impact the flavor, so aiming for high-quality ice cream is a good idea.
Ice Cream & Frozen
Mint Ice Cream Cake Recipe
Ingredients
- 2 – 3 tablespoons melted butter
- 20 Oreo cookies, crushed in food processor (filling scraped out)
- 2 (4 quart) containers mint chocolate chip ice cream, thawed
- 15 – 20 Andes mints candies, chopped
- 1 cup chocolate syrup
Instructions
- Mix 2 – 3 tablespoons of melted butter and 20 crushed Oreo cookies in a small bowl until well combined.
- Press the mixture into the bottom of a round cheesecake pan to form a crust. A glass pan will work just as well.
- Spread 2 containers of thawed mint chocolate chip ice cream evenly over the crust, smoothing it out with a spatula.
- Cover the pan with plastic wrap and freeze until solid, which should take about 5 hours in the deep freeze or 6-7 hours in a regular freezer.
- Once solid, cut the cake into wedges, drizzle 1 cup of chocolate syrup on top, and sprinkle chopped Andes mints candies for that extra flair.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: