Mint Chocolate Chip Ice Cream (Printable)
Layered dessert with chocolate crust, mint chocolate chip ice cream, and glossy ganache topping.
# What You'll Need:
→ Crust
01 - 2 cups chocolate sandwich cookies, crushed (about 200 g)
02 - 4 tablespoons unsalted butter, melted (60 g)
→ Ice Cream Layer
03 - 1.5 quarts mint chocolate chip ice cream, softened (1.4 liters)
→ Ganache Topping
04 - 1 cup semisweet chocolate chips (170 g)
05 - 3/4 cup heavy cream (180 ml)
06 - 2 tablespoons unsalted butter (30 g)
→ Decoration
07 - 1/4 cup mini chocolate chips or chopped chocolate (40 g)
08 - Fresh mint leaves
# How To Make It:
01 - Line the bottom and sides of a 9-inch springform pan with parchment paper or plastic wrap for easy removal.
02 - Combine crushed cookies and melted butter in a medium bowl. Mix until evenly moistened, then press firmly into the bottom of the prepared pan to form an even layer. Freeze for 15 minutes.
03 - Remove mint chocolate chip ice cream from the freezer and let soften at room temperature for about 10 minutes until spreadable.
04 - Spoon the softened ice cream onto the chilled crust and smooth the top with a spatula. Freeze for at least 4 hours until firm.
05 - Place chocolate chips and butter in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over the chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. Cool to room temperature.
06 - Pour the cooled ganache over the frozen ice cream layer, spreading evenly. Freeze for at least 2 hours until set.
07 - Before serving, decorate with mini chocolate chips and fresh mint leaves if desired. Allow to sit at room temperature for 10 minutes, then slice with a knife dipped in hot water.
# Expert Tips:
01 -
- The cookie crust stays crisp even after days in the freezer, which took me four attempts to figure out.
- People always think you bought it from a fancy creamery until they see your mismatched serving plates.
02 -
- The ganache must cool to room temperature before pouring or it will melt trenches into your ice cream layer.
- Springform pans leak sometimes, so place a baking sheet underneath during freezing to catch any wandering butter.
03 -
- Run your spatula under hot water before smoothing the ice cream layer, it glides like magic.
- Save a handful of cookie crumbs to sprinkle between layers for extra textural surprise.