Mint Chocolate Ice Cream Cake (Printable Format)
A luscious dessert combining rich chocolate cake, mint chocolate chip ice cream, and smooth ganache topping.
# What You Need:
→ Chocolate Cake Base
01 - 1 cup (130 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1/2 cup (50 g) unsweetened cocoa powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1/2 cup (120 ml) whole milk
08 - 1/2 cup (120 ml) vegetable oil
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup (120 ml) hot water
→ Ice Cream Layer
12 - 1.5 quarts (6 cups) mint chocolate chip ice cream, slightly softened
→ Chocolate Ganache Topping
13 - 1 cup (170 g) semi-sweet chocolate chips
14 - 1/2 cup (120 ml) heavy cream
→ Optional Garnish
15 - 2 tablespoons mini chocolate chips
16 - Fresh mint leaves
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - Add milk, oil, eggs, and vanilla extract to the dry mixture. Mix until fully incorporated. Stir in hot water until batter is smooth and thin.
04 - Pour batter into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
05 - Spread softened mint chocolate chip ice cream evenly over the cooled cake layer. Smooth the surface with an offset spatula. Freeze for at least 3 hours until firm.
06 - Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until completely smooth and glossy.
07 - Allow ganache to cool slightly until thickened but still pourable. Pour evenly over the frozen ice cream layer, spreading to cover. Freeze for 30 minutes until set.
08 - Garnish with mini chocolate chips and fresh mint leaves if desired. Run a warm knife around the pan edge, release the springform, and slice into portions.
# Expert Suggestions:
01 -
- The temperature contrast alone is worth it warm fudge hitting frozen ice cream creates something magical
- People assume you spent hours when really you just let your freezer do most of the work
02 -
- The springform pan is non negotiable here trying to remove this from a regular cake pan will end in tears
- Run your knife under hot water and wipe it dry between every single slice for restaurant worthy cuts
03 -
- Line the bottom of your springform pan with parchment paper over the greased surface for absolutely foolproof removal
- If your ganache starts seizing, whisk in a teaspoon of warm cream one drop at a time until it comes back together