Mint Chocolate Chip Ice Cream Cake
Prep time
Total time
An absolutely delicious, thick, sweet, and buttery Oreo crust, creamy mint chocolate chip ice cream, a layer of whip cream, and topped off with grated chocolate or chopped up chocolate mint candy bars.
Recipe type: Dessert
Serves: 16-20
  • 36 Oreo Cookies, original
  • ½ cup butter, melted
  • 1 (1.5 liter) container of Mint Chip Ice Cream (or three pints)
  • 2 cups Cool Whip
  • Chopped Chocolate or mint candy bars of choice
  • Chocolate Sauce or Syrup for serving, optional
  1. Crush the Oreo cookies using a food processor or in a gallon-sized Ziploc bag with a rolling pin.
  2. Mix the Oreo crumbs with the melted butter until completely combined. You can do this in a medium-sized mixing bowl or you can pour the butter into the food processor after the cookies are all crumbled.
  3. Use a plastic baggie over your hand to press the crumbs evenly into a glass 9x13 pan.
  4. Next, remove the ice cream from its container and slice it into 1-inch pieces to fit on top of the Oreo cookie layer.
  5. Once you have the ice cream in place, you can use a plastic baggie again to help press the ice cream into a nice even layer.
  6. Top the ice cream layer with the Cool Whip.
  7. Finish it off with some chopped chocolate or chopped Andes Mints, Peppermint Ritter Sport, or Junior Mints.
  8. Cover and quickly get it into the freezer for at least 6-8 hours before serving. Overnight is best.
  9. Enjoy!
Recipe by Real Life Dinner at