Mint chocolate chip ice cream cake is a delicious ice cream cake layered with chocolate cake, creamy ganache, and mint chocolate chip ice cream. It’s an easy summer dessert to enjoy on a hot summer day, or that can be enjoyed all year long!
This is the best ice cream cake- it has a creamy layer of ice cream sandwiched inside my most popular moist chocolate cake with rich chocolate ganache in between.
Just like my strawberry ice cream cake, this recipe is a delicious dessert option for summertime but can easily be made year-round for any celebration!
Table of Contents
Why We Love Mint Chocolate Chip Ice Cream Cake
- The creamy mint chip ice cream pairs perfectly with the fudgy chocolate cake and homemade chocolate ganache.
- It is perfect for a special occasion like a birthday party, summer barbecue, or office celebration! It’s an easy make-ahead dessert that will make anyone feel extra special, so skip the store-bought ice cream cake and make it yourself!
- This recipe is super versatile– swap out the chocolate for cookie butter cake and vanilla ice cream or cinnamon churro cake with caramel ice cream; the ideas are limitless!
Ingredient Notes and Substitutions
Mint chocolate ice cream: If you want the green color, Dreyers, Ben & Jerry’s, and Baskin Robbins are all green-tinted. Not all brands are green!!
Chocolate chips: Semi-sweet chocolate chips or chocolate bars will give the best results. I don’t recommend milk chocolate, or it will be too sweet.
Sour cream: Full-fat sour cream can be substituted for full-fat plain Greek yogurt if needed. Like in my lemon bar cake, this ingredient is important for richness and moisture, which keeps it moist for days!
Whole milk: This milk is best for this recipe as it provides the most moisture and structure. I use whole milk in all of my cake recipes, like my chocolate cake with ganache and Reese’s cup cake.
Cake flour: This ingredient can not be substituted, or the texture will not turn out. I don’t recommend making homemade cake flour with cornstarch, as it is not the same as store-bought. Cake flour is used in my hostess ding dong cake, too.
Find the full ingredient measurements and instructions in the recipe card below!
Flavor Additions and Variations
Additions. Feel free to add Oreo cookies, Andes mints, whipped cream, extra chocolate chips, a drizzle of hot fudge, chocolate shavings, or anything else you desire to this recipe!
Variations: Add 1 tsp of peppermint extract to the batter for more fresh mint flavor.
Recipe Instructions
Step 1: Combine the dry ingredients. In a stand mixing bowl or in a large bowl with a hand mixer, combine the flour, sugar, brown sugar, baking powder, baking soda, and salt.
Then mix in the cubed butter until it resembles coarse sand (image 1 below).
Step 2: Mix in the wet ingredients. Mix in the sour cream and canola oil on low speed until combined (image 2 below).
Step 3: Mix in the rest of the wet ingredients. Stream in the egg, milk, vanilla, hot coffee, and cocoa powder (image 3 below).
Mix until just combined. Scrape down the bowl to eliminate pale streaks of batter.
Step 4: Bake! Pour the chocolate cake batter into the prepared baking pan (image 4 above) and bake! Cool the pan on a wire rack for 15 minutes, then remove it from the pan and cool it on the rack.
Then freeze the cake. It will firm up the texture and make it easier to cut!
Step 5: Make the chocolate ganache. In a medium bowl, combine the heavy cream and chocolate chips. Wait 1 minute then stir to emulsify the ganache until smooth (image 5 below).
Assembly
Step 6: Cut the cake in half. Cut the top of the cake off so that it is now 1 inch tall. Save the scraps for later. Then carefully cut it in half horizontally so you now have two layers about 1/2 inch thick.
Place the top layer into the baking pan (image 6 below). Keep the second layer in the freezer.
Step 7: Layer the ganache. Evenly pour half of the chocolate ganache over the cake (image 7 above). Then place the pan in the freezer to set the ganache, about 20-30 minutes.
Step 8: Layer the mint chocolate ice cream. Evenly spread the softened mint ice cream on top of the ganache layer (image 8 above). Return the pan to the freezer to set, for about 1 hour.
Step 9: Make the truffles. Optional: Mix the cake crumbs and ganache. Chill in the fridge for 15 minutes to set. Then scoop into tablespoon-sized balls and roll each one in chocolate. Cover with sprinkles, then chill them in the fridge until ready to use. (image 9 below).
Step 10: Finish the cake layers. Place the second cake layer on top. Then evenly spread the remaining ganache over the top (image 10 above). Your ganache may be firm after sitting, gently warm it in the microwave for 5-10 seconds if needed.
Step 11: Decorate. Press the truffles into the top of the ganache (image 11 above), then freeze the cake for a minimum of 4 hours before serving.
Step 12: Cut and serve! Carefully remove the cake from the pan with the plastic wrap. Use a very sharp knife to cut it into servings (image 12 above). I cut mine into 15 rectangles, but feel free to choose your preferred shape. Enjoy your mint chocolate chip ice cream cake!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use a different pan. If you prefer a round cake, use a springform pan. You can bake it in the springform pan and then cut it in half. You should still line it with plastic wrap for easy removal.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Clear out your freezer. You will be moving the pan in and out of the freezer frequently, so before you start, make sure there is room for it somewhere in the freezer!
FAQs
Definitely! I recommend following the instructions on the box for baking and mixing. Make sure to measure the height of the cake before assembling it, otherwise, it won’t fit in the pan.
Yes! If you prefer a round cake you can use a springform pan, like I use in my mango cake.
When stored at room temperature, it will start to melt after an hour or two. If it is already cut into slices, it will melt even quicker. This time can also vary by the brand of ice cream, as some are softer and will melt easier than others.
If the temperature of your fridge is too warm or it is in there for too long, yes it will melt in the fridge. I recommend storing it in the freezer to keep it as cold as possible!
Store leftovers in an airtight container in the freezer. You can make and assemble it ahead of time and keep it wrapped in plastic wrap for up to 2 weeks. Make sure it is properly stored or wrapped tightly in the freezer to keep it from getting freezer burn!
More Mint Chocolate Recipes
Mint Chocolate Chip Ice Cream Cake
Equipment
Ingredients
Chocolate Batter
- 1 cup cake flour, *see notes for measuring*
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 tbsp cubed unsalted butter, room temperature
- 1/2 cup sour cream, room temperature
- 2 tbsp vegetable or canola oil
- 1 large egg, room temperature
- 1/4 cup whole milk, room temperature
- 1 tsp vanilla extract
- 1/3 cup hot coffee
- 1/3 cup unsweetened Dutch cocoa powder
- 1.4 quart mint chocolate chip ice cream tub
Ganache
- 3/4 cup heavy whipping cream
- 1 1/8 cup semi-sweet chocolate chips
Chocolate Truffles
- 1 ¾ cup cake crumbs, from the cut top
- 1/4 cup + 1 tbsp semi-sweet chocolate chips
- 2 tbsp heavy whipping cream
- 1/2 cup semi-sweet chocolate bar, chopped, for dipping the truffles
Instructions
Make the Batter
- Preheat the oven to 350 F/180 C. Line an 8-inch metal square pan** (see notes below) with parchment paper and set aside.
- In a stand mixing bowl, combine the dry ingredients. Mix in the butter for 3 minutes on low speed until it resembles coarse sand.1 cup (115 g) cake flour, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) dark brown sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 3 tbsp (42 g) cubed unsalted butter
- Mix in the sour cream and oil until combined. It should be a very thick paste.1/2 cup (113 g) sour cream, 2 tbsp (23 g) vegetable or canola oil
- In a bowl with a spout, whisk together the eggs, milk, and vanilla. In a separate bowl, whisk together the HOT coffee and cocoa powder.1 (50 g) large egg, 1/4 cup (56 g) whole milk, 1 tsp vanilla extract, 1/3 cup (95 g) hot coffee, 1/3 cup (37 g) unsweetened Dutch cocoa powder
- Stream in the egg/milk mixture then immediately follow with the coffee/cocoa mixture, mixing until just combined. Scrape down the bowl. Then pour the chocolate batter into the pan. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
- Cool the pan on a wire rack for 20 minutes, then remove it from the pan and chill it in the freezer. This will make it easier to cut!
Make the Ganache
- Warm the cream, then pour it over the bowl of chocolate chips. Let it sit for 1 minute, then stir to emulsify. Set aside to cool.1 1/8 cup (185 g) semi-sweet chocolate chips, 3/4 cup (165 g) heavy whipping cream
Assembly
- Line the 8×8 pan with plastic wrap to cover all four sides.
- Use a sharp serrated knife to cut off the top of the cake so that it is 1 inch tall. Then cut it in half horizontally. You will have two layers that are both roughly 1/2 inch thick. Set the cake crumbs aside to use later.
- Place the top cake layer into the lined pan. Pour half of the ganache over the top. Chill the pan in the freezer for at least 20-30 minutes, or until the ganache feels very firm. Then take the ice cream out of the freezer and take the top off. It should soften in about 20-25 minutes depending on how firm it is.1.4 quart mint chocolate chip ice cream tub
- When the ice cream is a spreadable consistency, take the pan out of the freezer and spread a little more than half of the container on top of the ganache. There should be about 1 inch of room to the top of the pan. Return the pan to the freezer for 1 hour, or until firm. Meanwhile, make the truffles.
- Heat the chocolate chips and heavy cream in the microwave for 15-30 seconds, stirring to combine. Pour the ganache into a bowl with the cake crumbs and mix. Chill the bowl in the fridge for 20 minutes to firm, then scoop the truffle mixture into 1 tbsp-sized balls. Place them on a parchment-lined baking tray.1 ¾ cup cake crumbs, 1/4 cup + 1 tbsp (50 g) semi-sweet chocolate chips, 2 tbsp heavy whipping cream
- Melt the chopped chocolate bar in 15-second intervals, stirring after each one. Stick a thermometer into the melted chocolate, it should stay between 88-90 F. Working quickly, toss each truffle ball into the chocolate until evenly coated then remove it with a fork and place it back on the tray. Sprinkle the tops with chocolate sprinkles. Then chill the truffles in the fridge until ready to use.1/2 cup (80 g) semi-sweet chocolate bar
- When the ice cream layer is firm, place the second cake layer on top. Spread the remaining ganache over the top. If it is too firm, gently warm it in the microwave for 5-10 seconds until spreadable but not warm. Then place the truffles on top.
- Freeze the cake for a minimum of 4 hours. Then lift it out of the pan with the plastic wrap. Cut into servings and enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Perfection! The waiting time is the longest part, but every element of this cake was easy to make and used the exact same ingredients. I enjoyed this at work with some coworkers and it was the best way to end the week. Please make more ice cream cake recipes!!!