Mint Chocolate Chip Oreo Ice Cream Cake
So remember last week when we talked about homemade fresh mint chocolate chip ice cream? Well, this my friends is what I used that ice cream for – mint chocolate chip oreo ice cream cake for my husband’s birthday. As if mint ice cream wasn’t enough, I needed to make it even more decadent for this special occasion.
And this is what I came up with. Wonderfully creamy mint ice cream studded with chocolate chips, which is combined with an oreo crust, additional crushed oreos and finally topped with ganache. Needless to say this went over pretty well with the husband.
Now, you can obviously use store-bought ice cream to make this cake – just make sure that you let it thaw out to a consistency that is easy to smooth in the pan. But, if you use homemade ice cream it is the perfect consistency right out of the ice cream maker. Like that plug to make it homemade? I promise it’s worth it.
And while this ice cream cake is clearly decadent, the mint ice cream makes it also seem refreshing in a way. Which we both like during the hot summer months. Butttt there’s also plenty of chocolate and oreos to balance out all that mint. Because birthdays are serious business and obviously chocolate is in order to celebrate properly.
Yield: 1 (8 or 9-inch) ice cream cake
Mint Chocolate Chip Oreo Ice Cream Cake
Recipe for mint chocolate chip oreo ice cream cake. Mint chip ice cream with an oreo crust, crushed oreos and ganache. A decadent yet refreshing dessert.
For the cake:
- 1 package (14 ounces) oreo cookies – you’ll have a few leftover
- 5 tablespoons unsalted butter, melted
- 2 pints (or 1 quart) mint chocolate chip ice cream, softened*
For the ganache:
4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
2 tablespoons unsalted butter, room temperature
- To make the cake – line the bottom of a 9-inch springform pan with wax or parchment paper. Cut a separate piece and line the sides of the pan. Set aside.
- In the bowl of a food processor, add 20 oreo cookies (cream and all). Process until finely ground. Alternatively, if you don’t have a food processor, place the cookies in a large ziploc bag and crush using a rolling pin until they are a fine consistency. Transfer the ground oreos to a medium bowl. Add in the melted butter and mix until well combined. Use your fingers to evenly press the mixture into the bottom of the prepared pan. Transfer the pan to the freezer and allow to chill for 10 to 15 minutes.
- Remove from the freezer and add half of the softened ice cream to the pan. Use a spatula to smooth the top evenly. Add about 10 more oreo cookies to a ziploc bag and lightly crush using your fingers. Carefully sprinkle the cookies in an even layer over the ice cream. Place the pan back in the freezer and chill for about 20 to 30 minutes.
- Remove from the freezer and gently add the remaining ice cream to the pan. Use a spatula again to smooth evenly (it’s okay if some of the crushed oreos move around). Return the pan to the freezer and chill until the ice cream is very firm (about 6 to 8 hours).
- To make the ganache – add the chopped chocolate to a heatproof bowl. Set aside. Set a small saucepan over medium heat and add in the cream. Heat until simmering. Remove from the heat and pour the cream over the chocolate. Let the mixture stand for 1 to 2 minutes. Next, whisk the cream and chocolate until smooth. Whisk in the 2 tablespoons butter, 1 tablespoon at a time, until combined. At this point, the ganache will be too thin. Let it stand at room temperature, whisking every so often, until it has thickened slightly (you want to be able to pour the ganache over the cake, but it should not be so thin that it runs everywhere). I let mine cool for about 7 to 10 minutes.
- Remove the cake from the freezer and gently remove the sides of the springform pan. Slowly pour the ganache onto the cake, using a spatula if needed to make sure the top is covered (if you want the ganache to go over the sides of the cake, you’ll need to increase the amount of ganache).
- Return the cake to the freezer to set again for about 30 minutes to 1 hour. When ready to serve, allow the cake to sit at room temperature for about 5 to 10 minutes so it is easier to slice.
*You can use homemade or store-bought ice cream to make this cake. If you use store-bought make sure it is thawed to a consistency that is easy to smooth and spread in the pan. If you use homemade ice cream, it is a perfect consistency right out of the ice cream maker.
You can also use an 8-inch springform pan to make this cake. The cake will be a little taller with the 8-inch pan, which I personally like (I just don’t have a springform pan in that size).
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