This decadent ice-cream cake is truly a mint chocolate lover's dream! Top layers of mint chocolate chip ice cream and devil's food chocolate cake with a rich chocolate ganache and chopped crème de menthe chocolate mints. Make the whole cake ahead and freeze until ready to serve.
Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints
How to Make It
Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.
This cake was so difficult to serve. It had started to melt a bit but still I couldn't cut through it easily. The bottom plate of the springform made it slippery... Also the 8-inch layers weren't a tight fit in the springform (and it was the smaller size) so it just wasn't pretty after it came out of the pan. The ganache was the best part of this recipe. The taste of the cake was just ok. I would not make this one again.
This was amazing!! I didn't do the ganache, instead I just bought a jar of smucker's hot fudge and let everyone drizzle their own before adding whipped cream and chopped andes mints. It was amazing and so easy. Also, didn't use the chocolate wafers because I couldn't find any, and I can't imagine how it could have made this any better. Will make again!!
Absolutely fabulous! The cake part is delicious, I will be using it for future cakes, and all the other flavors are just fabulous. Aside from actually being three recipes in one, it actually came together relatively quick and easy. I definitely recommend NOT trying to shorten the freezing time to less than 6 hours. I froze it for 4-5 hours and it was still a little soft.
The luscious,thick creamy ice cream layers juxtaposed against the velvety,moist, succulent cake layers glides ever so smoothly along the oral mucosa and transforms each tiny taste bud into a blooming profusion of tantalizing euphoria
So glad I came across this recipe.mit was a huge hit with everyone it was served to. The cake layers came out perfectly. I added chopped up mint flavoured Oreos between layers which was a bonus. Highly recommend this recipe.
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