Mint Chocolate Ice Cream Cake

Decided to make a dessert for Book Group too.  This looks really great but couldn’t be any easier!  It is a Pampered Chef recipe too, from their “Festive Holiday Desserts” cookbook.


1 (10 oz) package fudge covered mint cookies (about 40 cookies), divided

2 tablespoons butter, melted


1 quart mint chocolate chip ice cream

1 quart chocolate ice cream

1/2 cup heavy whipping cream (or you can make it even easier like I did and just use Cool Whip)

2 tablespoons powdered sugar (don’t need if you use Cool Whip)

1/8 teaspoon peppermint extract (you can mix this in the Cool Whip if you like or go without like I did)

1  For crust, place 25 of the cookies in resealable plastic bag and crush into fine crumbs using a rolling pin.  Place crumbs in small bowl.  Add butter and mix well.  Press crumb mixture into bottom of springform pan.  Place pan in freezer until ready to fill.

2  Line inside collar of pan with remaining cookies (with rounded or front sides of cookies facing the collar).  For filling, place mint chocolate chip ice cream in refrigerator 20 minutes to soften.  (A note from me – 20 minutes wasn’t long enough so I tried 30 and even then it was still hard to spread so maybe 40 minutes?  Guess you’ll have to experiment.)  Scoop mint chocolate chip ice cream onto crust.  Carefully spread ice cream evenly over crust.  Cover and freeze 1 hour.  Place chocolate ice cream in refrigerator 20 minutes (or longer?) before removing cake from freezer;  scoop chocolate ice cream over mint ice cream.  Carefully spread evenly and return to freezer.

3  Place cream in chilled mixing bowl and beat on high until soft peaks form.  Add powdered sugar and peppermint extract;  continue beating just until stiff peaks form (do not overbeat).  Spread cream over chocolate ice cream.  (Or just use Cool Whip to top cake.)  Freeze cake until firm, at least 6 hours or overnight.

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