Chocolate sandwich cookies make up the yummy crust in this easy ice cream cake made with mint chocolate ice cream.
Mint Chocolate Ice Cream Cake
Servings
8 Servings
Ingredients
- 1 16-ounce package chocolate sandwich cookies
- 3 tablespoons butter melted
- 1 quart mint chocolate chip ice cream
- 1 quart cookies and cream ice cream
- 1 10-ounce package mint chocolate chips
Instructions
- Finely grind cookies in processor. Blend in melted butter.
- Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9×2 3/4-inch springform pan.Refrigerate 30 minutes.
- Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator.
- Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.
- Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan.
- Melt chocolate chips in top of double boiler over simmering water, stirring until smooth.
- Using fork, lightly drizzle some chocolate back and forth over cake, creating design.
- Release sides of pan. Cut cake into wedges.
- Serve, passing remaining melted chocolate chips separately as sauce.
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