Mint Chocolate Chip Ice Cream (Printable)
Refreshing layers of mint chocolate chip ice cream and moist chocolate cake with creamy topping.
# What You'll Need:
→ Chocolate Cake
01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt
07 - 1/2 cup buttermilk, room temperature
08 - 1/2 cup hot water
09 - 1/3 cup vegetable oil
10 - 1 large egg
11 - 1 tsp vanilla extract
→ Mint Chocolate Chip Ice Cream Layer
12 - 1.5 quarts mint chocolate chip ice cream, slightly softened
→ Whipped Cream Topping
13 - 1 cup heavy whipping cream
14 - 2 tbsp powdered sugar
15 - 1/2 tsp vanilla extract
→ Chocolate Ganache
16 - 1/2 cup semi-sweet chocolate chips
17 - 1/4 cup heavy cream
→ Garnish
18 - 2 tbsp mini chocolate chips
19 - Fresh mint leaves
# How To Make It:
01 - Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add buttermilk, hot water, oil, egg, and vanilla. Mix until smooth and well combined.
04 - Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
05 - Let the cake cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.
06 - Line the cleaned springform pan with plastic wrap or parchment. Place the cooled cake layer at the bottom.
07 - Spread softened mint chocolate chip ice cream evenly over the cake layer. Smooth the top with a spatula.
08 - Cover and freeze for at least 4 hours, or until firm.
09 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
10 - Heat heavy cream until just simmering and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
11 - Remove cake from freezer. Release from pan and transfer to a platter. Spread or pipe whipped cream on top, drizzle with ganache, and sprinkle with mini chocolate chips and mint leaves.
12 - Slice with a hot, sharp knife and serve immediately.
# Expert Tips:
01 -
- The temperature contrast between the frozen mint cream and the room temperature chocolate ganache creates something magical in every bite
- You can assemble it days ahead and pull it out like youve been working in the kitchen for hours when really the freezer did most of the heavy lifting
02 -
- Your cake must be completely cool before adding ice cream or you'll end up with soupy mint swirl instead of clean layers
- Run a thin knife around the edge of the springform pan before releasing to avoid tearing the sides
03 -
- Set your ice cream on the counter for 15 to 20 minutes before spreading, but keep an eye on it because there's a tiny window between spreadable and too melted
- Warm your knife under hot water and dry it thoroughly between slices for the cleanest cuts