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Mint-Chocolate Ice Cream Cake

Frosty and impressive, this versatile ice cream cake is pretty enough for company, simple enough for a weeknight treat. Tint the whipped topping with food coloring or use different flavors of ice cream, extracts and cookie crumbs to suit different holidays or occasions. —Kathy Morrow, Hubbard, Ohio
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    10 servings


  • 2 packages (10 ounces each) individual cream-filled chocolate cakes
  • 3 cups mint chocolate chip ice cream, softened
  • 12 Oreo cookies, crushed, divided
  • 2 cups whipped topping
  • 1/2 teaspoon mint extract, optional


  • Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours.
  • Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap.
  • If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.
Editor's Note: This recipe was tested with Little Debbie Devil Cremes.
Nutrition Facts
1 slice: 382 calories, 18g fat (10g saturated fat), 27mg cholesterol, 340mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 4g protein.

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