Mint Chip Ice Cream Cake
This Mint Chip Ice Cream Cake is the perfect dessert for any occasion! Featuring layers of creamy mint chocolate chip ice cream, a crunchy graham cracker crust, and a fluffy whipped cream topping, it’s a refreshing treat that’s easy to make and even easier to enjoy. This no-bake recipe will have everyone coming back for more, combining refreshing mint, rich chocolate, and a satisfying crunch in every bite.
Equipment
- 9-inch springform pan (1)
- Mixing Bowl – 1
- Spoon or Flat Surface (1)
- Hand Mixer or Stand Mixer (1)
- Sharp Knife (1)
Ingredients
For the Crust:
- 1 ½ cups – Graham crackers crushed
- ½ cup – Butter melted
- 2 tablespoons – Sugar
For the Ice Cream Layer:
- 1.5 to 2 quarts – Mint chocolate chip ice cream softened
- ½ cup – Heavy cream for mixing with the ice cream
For the Topping:
- 1 cup – Heavy whipping cream
- 2 tablespoons – Powdered sugar optional
- ¼ cup – Mini chocolate chips
- Fresh mint leaves – A few for garnish
Instructions
Prepare the Crust
- In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan, packing it down firmly. Place the pan in the freezer for 15 minutes to set.
Prepare the Ice Cream Layer
- Allow the mint chocolate chip ice cream to soften at room temperature for 10-15 minutes. Once softened, mix the ice cream with ½ cup heavy cream to make it smoother. Spread the ice cream evenly over the graham cracker crust in the pan.
Freeze the Cake
- Place the cake back in the freezer and freeze for 2–3 hours or until the ice cream layer is firm.
Whip the Cream for Topping
- While the cake is freezing, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar (if desired) until soft peaks form. Once the ice cream is firm, spread or pipe the whipped cream on top of the cake.
Decorate and Garnish
- Sprinkle mini chocolate chips over the whipped cream and add a few fresh mint leaves for garnish.
Freeze and Serve
- Return the cake to the freezer for 30 minutes to set the whipped cream. After that, the cake is ready to be served. Slice and enjoy!
Notes
- Freezing Time: Make sure to allow adequate freezing time, especially after adding each layer. It’s best to freeze the cake overnight for the best results.
- Ice Cream Options: Feel free to use other flavors of ice cream, such as chocolate or vanilla, if you prefer. You can also make your own homemade ice cream for a more personalized touch.
- Whipped Cream Texture: Be sure not to over-whip the cream. Soft peaks will give you the perfect texture for topping.
- Storage: This cake can be stored in the freezer for up to a week. Be sure to cover it tightly with plastic wrap or store it in an airtight container.
- Serving Tip: Let the cake sit at room temperature for about 5–10 minutes before slicing for cleaner cuts and easier serving.