Mint Chocolate Chip Ice Cream Cake
This is the ultimate minty-chocolatey ice cream cake made with layers of hot fudge sauce, Cool Whip, ice cream, and Oreos packed into one decadent no churn dessert.
Ingredients
- 14.3 ounces classic Oreo cookies
- 6 tablespoons butter melted
- 1.5 quarts mint chocolate chip ice cream
- 2 - 11.75 oz. jars hot fudge sauce
- 16 oz. Cool Whip
- ½ cup mini chocolate chips for garnish optional
Instructions
- Set ice cream on the counter for about 20 minutes before preparing ice cream cake (giving it time to soften.)
- In the bowl of a food processor, chop the Oreo cookies until they are fine crumbs. Add melted butter and pulse several times until the cookie crumb mixture is evenly combined.
- Press cookie crumbs into a 9x13 baking dish and place in the freezer for 10 minutes to harden.
- Spread one jar of the hot fudge sauce across the chilled cookie crust. Chill in the freezer for another 10 minutes.
- Spread the ice cream into the pan. Press it gently with a spatula to smooth it out as much as possible. The ice cream will become very soft, but try to prevent it from melting all the way.
- Once the ice cream has been spread smooth, return the pan to the freezer and freeze for at least 2 hours more.
- Spread the remaining jar of hot fudge sauce over the frozen ice cream cake. (You can reserve a few tablespoons to drizzle over the top if you wish.) Top with thawed Cool Whip.
- Garnish with a chocolate drive and mini chocolate chips.
- Serve immediately or keep frozen until ready to serve.
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Notes
Store:
Cover tightly with plastic wrap and keep frozen for up to 1 month. Notes: The hot fudge sauce is fairly thick - it will become thinner if you heat it, but the second layer of hot fudge (over the ice cream layer) should be put on cold or it will melt the ice cream. Be sure that the ice cream layer is frozen solid before spreading the hot fudge over. Alternately, one or both jars can just be added over the crust and before the ice cream layer. You can make a homemade hot fudge sauce for this cake. Chocolate syrup is too thin for this recipe. Cool Whip will hold up better in the freezer than using fresh whipped cream. You can top the cake with chocolate sprinkles, chopped-up Oreos, or even Andes mints.
Cover tightly with plastic wrap and keep frozen for up to 1 month. Notes: The hot fudge sauce is fairly thick - it will become thinner if you heat it, but the second layer of hot fudge (over the ice cream layer) should be put on cold or it will melt the ice cream. Be sure that the ice cream layer is frozen solid before spreading the hot fudge over. Alternately, one or both jars can just be added over the crust and before the ice cream layer. You can make a homemade hot fudge sauce for this cake. Chocolate syrup is too thin for this recipe. Cool Whip will hold up better in the freezer than using fresh whipped cream. You can top the cake with chocolate sprinkles, chopped-up Oreos, or even Andes mints.
Nutrition
Calories: 355kcal | Carbohydrates: 50g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 271mg | Potassium: 202mg | Fiber: 2g | Sugar: 30g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 4mg
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