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Photo: Jennifer Davick Photo by: Photo: Jennifer Davick

Mint Chocolate Chip Ice-Cream Cake

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.

Southern Living AUGUST 2011

  • Yield: Makes 10 to 12 servings
  • Hands-on: 30 Minutes
  • Total: 10 Hours, 30 Minutes

Ingredients

  • 10 chocolate wafers, coarsely crushed
  • Chocolate Ganache
  • Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints

Preparation

1. 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.

2. 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).

3. 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.

4. 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.

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