A 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…this Mint Chocolate Chip Ice Cream Cake is absolute perfection. Who doesn’t love an amazing dessert that only takes minutes to make? This recipe is a spin-off of my Easiest, Best Ice Cream Cake Ever recipe. It’s fabulous, and you will find yourself making it again and again!
My oldest son almost always requests an ice cream cake for his birthday. This year he decided he wanted to try mint chocolate chip instead of his regular pick of cookies and cream. I was happy to oblige. Mint chip is one of my favorite ice cream flavors. When I went to the commissary to grab some ice cream, I forgot that sometimes the flavor choices are pretty limited. I got a little frantic when I couldn’t see any mint chocolate chip. Then, out of the corner of my eye, I spotted a beautiful line of little green pint containers. They had pints of Blue Bell Mint Chip. What a beautiful sight!
Blue Bell ice cream is DELICIOUS! The store I shop at rarely has Blue Bell Flavors outside of chocolate and vanilla, so this was like finding the holy grail. I realize Blue Bell isn’t sold everywhere in the country/world, but if you are lucky enough to live in an area that sells it, please use it to make this ice cream cake. If you can’t get Blue Bell, just get the best quality mint chip ice cream you can find. Bryers is actually really good, but it isn’t green. No biggie, unless you are wanting to use this as a St. Patrick’s Day dessert. You could always dye the Cool Whip green.
It’s not pictured this way, but the second time I made this ice cream cake–yes, I made it again less than a week later for some friends–I had the BRILLIANT idea to top it with a chopped-up Mint Ritter Sport Bar. YUM!!! Those are hard to come by if you don’t live in Europe, but don’t worry. Chopped Junior Mints or Andes Mints would be an excellent topping choice, too.
I’m so excited for you to make this truly simple and utterly delicious Mint Chocolate Chip Ice Cream Cake. Make sure it’s for a party or you have friends to share it with because you’re going to want to eat the whole thing!
More Super Simple Desserts People will Rave About
- No-Bake Cherry Cheesecake
- Amazing Samoa Rice Krispie Treats
- Oreo Poke Cake
- Lemon Blueberry Chiffon Pie
- Cranberry Christmas Cake
- The Best Strawberry Rhubarb Crisp
Step-by-step pictures for how to make Mint Chocolate Chip Ice Cream Cake
Tips for making Mint Chocolate Chip Ice Cream Cake
- Set the ice cream out to soften a bit while you prepare the crust.
- Use a food processor to crumble Oreos as fine as possible.
- If you don’t have a food processor, put Oreos in a gallon-sized Ziploc bag and carefully smash and roll with a rolling pin until they are tiny crumbs.
- To save dirtying another dish, you can pour the Oreo crumbs directly into the 9×13 pan and mix them with the melted butter instead of doing that step in a separate bowl.
- Put a plastic bag or glove over your hand to press the mixture evenly into the pan once the crumbs and butter are thoroughly combined.
- Cut the ice cream container off or remove it while still keeping the block of ice cream intact. This way it is easy to use a large knife and cut it into 1-inch thick sections that you can easily place on top of the crumb layer.
- Use a plastic bag over your hand again to smooth out the ice cream layer–it’s so cold.
- Top with whipped cream and chocolate shavings…or you can use chopped Andes Mints, Peppermint Ritter Sport, or Junior Mints.
- When assembling the cake, work quickly so the ice cream doesn’t melt too much.
- 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
- Crush the Oreo cookies using a food processor or in a gallon-sized Ziploc bag with a rolling pin.
- 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.
- Use a plastic baggie over your hand to press the crumbs evenly into a glass 9x13 pan.
- Next, remove the ice cream from its container and slice it into 1-inch pieces to fit on top of the Oreo cookie layer.
- 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.
- Top the ice cream layer with the Cool Whip.
- Finish it off with some chopped chocolate or chopped Andes Mints, Peppermint Ritter Sport, or Junior Mints.
- Cover and quickly get it into the freezer for at least 6-8 hours before serving. Overnight is best.