Mint Chocolate Chip Ice Cream Cake
This 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!
Equipment
Ingredients
Chocolate Batter
- 1 cup cake flour *see notes for measuring*
- ¾ cup granulated sugar
- ¼ cup dark brown sugar packed
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 tablespoon cubed unsalted butter room temperature
- ½ cup sour cream room temperature
- 2 tablespoon vegetable or canola oil
- 1 large egg room temperature
- ¼ cup whole milk room temperature
- 1 teaspoon vanilla extract
- ⅓ cup hot coffee
- ⅓ cup unsweetened Dutch cocoa powder
- 1.4 quart mint chocolate chip ice cream tub
Ganache
- ¾ cup heavy whipping cream
- 1 ⅛ cup semi-sweet chocolate chips
Chocolate Truffles
- 1 ¾ cup cake crumbs from the cut top
- ¼ cup + 1 tbsp semi-sweet chocolate chips
- 2 tablespoon heavy whipping cream
- ½ 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.
- Mix in the sour cream and oil until combined. It should be a very thick paste.
- 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.
- 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.
Assembly
- Line the 8x8 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 ½ 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.
- 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.
- 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.
- 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
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Clear freezer space. Before you start, make sure to clear out ample space for the cake pan to be in and out of the freezer.
Pan size: This recipe is best with a square-edge metal baking pan. Pans that are ceramic, glass, or with rounded edges will not have the same depth needed for layering. You can alternately use a round 8" spring-form pan.
Note: Not all mint chip ice cream brands are green! Tillamook is one brand that is white, not green. I recommend Baskin Robbins, Ben and Jerry's, or Dreyers for green-tinted options.
Additions and variations. The cake truffles are optional, but put the cake crumbs to good use! You can also decorate it with shaved chocolate, chocolate chips, a drizzle of chocolate fudge, or chocolate ganache, or leave it plain. If you prefer a more minty flavor, add 1 teaspoon of good-quality peppermint extract to the cake batter with the eggs.