Freeze again 30 minutes, then slice and serve.įully assembled cake can be made 1 day ahead keep frozen. Sprinkle reserved 1/4 cup cookies over cake. Using a spatula, frost top and sides of cake with reserved cream mixture. Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers reserve remaining 1/4 cup cookies). Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Spread a thin layer of remaining cream mixture on bottom of a platter. Transfer half of the cream mixture to a medium bowl cover and chill until ready to use. Gently fold in chocolate syrup and peppermint extract. Keep the cake in the freezer, until it is ready to serve, allowing to come to room temperature for 10 minutes so it can easily be cut with a knife.Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Top with Oreo cookies upright in the center of each whipped topping star. Using a piping bag and large star tip, pipe cream along the top of the ice cream, and create a border of whipped topping around the outside edge. You can also use store-bought whipped cream. Whip a pint of whipping cream with powdered sugar and vanilla using a stand or hand mixer on medium to high speed until soft peaks form. Take one cake layer from the freeze, and unwrap the ice cream layer and invert on top of the cake layer. Place in freezer until once again frozen solid. Add ice cream to the round cake plan, smoothing out the top and add chocolate chips on top. We added some green food coloring to ours for the mint look but that is optional. Allow mint chip ice cream to lightly soften in a mixing bowl and mix. Line a 8″ round cake pan with plastic wrap. Note you will only need one cake layer for this cake. Cool cakes in pans for 15 minutes before inverting onto parchment paper. Bake until tops spring back when lightly pressed, about 30 minutes. Whisk in eggs, buttermilk, water, vanilla, and oil. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. ![]() Spray two round 8″ cake pans with baking nonstick spray. How do you make Mint Chocolate Ice Cream Cake? Mint Chocolate Ice Cream Cake – Ingredients:ĬHOCOLATE CAKE (We used this one-bowl chocolate cake recipe) If you don’t like chocolate or mint, any other cookies would work like graham crackers (crushed on top of the ice cream would be great with strawberries!). We added extra chocolate chips on top of our ice cream, but you could also add another surprise element and add some crumbled mint Oreo cookies to the mix instead of chocolate chips, or maybe even both! To make the cake extra minty, why not add a little mint extract to the whipped cream topping! ![]() The same thing goes for the ice cream! You’ll just need a quart of your favorite ice cream, we used mint chip because that’s what the birthday boy requested. Swap out any flavor for chocolate like vanilla or strawberry. You could easily make the chocolate cake layer with your favorite boxed cake mix. We used Martha Stewart’s one-bowl chocolate cake recipe. I scream, you scream, we all scream for ice cream! What’s even better than ice cream is a Mint Chocolate Ice Cream Cake…and even better than that, making it for an extra special occasion! My 4-year-old Dash Bakes The Greats is back with a super easy cake that’s perfect for summer celebrations or birthdays! He made this one especially to celebrate his big brother turning 11! Read more below on how you can make this with kids and switch out any flavor ice cream to make it your own special celebration cake!Ĭould you make any changes to the Mint Chocolate Ice Cream Cake? If you’re looking for the perfect birthday cake that’s also perfect for any celebration, look no further than this decadent Mint Chocolate Ice Cream Cake with an even layer of ice cream to cake ratio.
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