Mint Chip Ice Cream Cake
This is just as good as Coldstone but 75% cheaper. You need 2 days for this so plan ahead. This is more like if a DQ blizzard cake and a Coldstone ice cream cake had a baby. I can’t not include a crunchy layer and a fudge layer in my ice cream cakes. So, it’s the best of both worlds!
Ingredients
- 1 box Devil’s Food cake mix, prepared prepared
- 11.75 oz container hot fudge (I recommend doubling) I recommend doubling
- 48 oz container mint chocolate chip ice cream softened but not runny
- 10 oz container Keebler grasshopper cookies
- 8 oz container cool whip, thawed thawed
Instructions
- Tips: When baking the cake, heavily spray your springform pan down (I use pam baking spray in blue bottle) and line the bottom with parchment paper.
- You can use whatever mint cookies you LOVE. I was torn between thin mints, grasshoppers or mint Oreos. So use what you love (or what you can find).
- Don’t smash the cookies to bits. I wish I had bigger chunks of cookie in that layer. If they’re too small they get lost in the fudge and cake. So lightly smash them.
- DOUBLE THE FUDGE
- Soften your ice cream on the counter for 15+ minutes. You want soft ice cream that still can be scooped. You don’t want runny ice cream. The goal is to be able to scoop then spread before it melts all over.
- Make sure your cool whip is 100% thawed. I left it in the fridge overnight to be certain.
- This will easily feed 12 people a large piece like I cut. Probably more like 14.
Tried this recipe?Let us know how it was!