This mint chocolate chip ice cream cake is a layered ice cream cake. It has a layer of chocolate cake, mint ice cream, mint chocolate chip whipped cream, and a chocolate ganache. It is a perfect blend of chocolate and mint in a delicious ice cream cake!
This post is sponsored by Endangered Species Chocolate and all thoughts and opinions are my own. Thank you for supporting the brands that make Stephanie’s Sweet Treats possible!
This mint chocolate chip ice cream cake is the perfect treat for a hot summer day. The chocolate and mint of the layers all complement each other to make a dessert that will be the talk of any party!
My favorite part is how the mint whipped cream makes it stay soft and easy to eat. This homemade ice cream cake is the best ice cream cake and far better than any ice cream cake you could get at an ice cream shop.
For other chocolate cake recipes, try Ding Dong Cake, Chocolate Ganache Cake, and Chocolate Raspberry Cake.
Jump to:
Why This Recipe Works
- Chocolate chunk mint whipped cream- This cake is frosted in a stabilized mint whipped cream full of very small chocolate pieces. The Endangered Species Forest Mint 72% Dark Chocolate even adds extra mint flavor!
- Chocolate cake- This cake has a moist and delicious layer of chocolate cake.
- Chocolate ganache- To complete the look and taste this cake has a chocolate ganache on top.
- Ice cream- Of course, the creamy layer of ice cream is so refreshing.
The Best Chocolate To Use
The Endangered Species Forest Mint 72% Dark Chocolate was perfect for this recipe with its mint and dark chocolate flavor. However, the best part of working with Endangered Species chocolate is knowing that I am supporting a good cause, too.
It is made with real, simple ingredients that are better for you. They also give forward 10% of profits to organizations that make a positive impact. This means I can support a good cause and still have the quality chocolate I need to make the best desserts possible.
Endangered Species chocolate is all certified Fair Trade, Gluten Free, and non-GMO. There are even a plethora of vegan options and flavors!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Chopped Chocolate- For best results use Chopped Endangered Species Forest Mint 72% Dark Chocolate.
- Unsweetened cocoa powder- I actually recommend using dutch-process cocoa powder. It will give you a more rich chocolate cake. This is the one I used.
- Oil- Use canola oil or vegetable oil.
- Eggs- Pull the large eggs out 2 hours before baking to get to room temperature.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull it out 2 hours before baking.
- Hot water- Make sure it is steaming.
- Powdered gelatin- Don't skip this step, otherwise the whipped cream won't last.
Step By Step Instructions - Cake Layer
Here is how to make and bake this mint chocolate chip ice cream cake layer.
STEP 1: Prep. Preheat the oven to 350°F. Then, a 9x9 square pan with nonstick baking spray. Line the pan with parchment paper and spray it again.
STEP 2: Dry ingredients. Mix the all purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl. Set it aside.
STEP 3: Wet ingredients. Heat the water on the stove until it is steaming. Then, use a medium bowl to mix the vanilla extract, eggs, buttermilk, and oil. Slowly pour the hot water in and mix it.
STEP 4: Combine. Pour the wet ingredients into the dry ingredients and whisk them until it is smooth, making sure not to over mix.
STEP 5: Bake cake. Pour an even layer of batter in the prepared pan. Bake it for 22-24 minutes. It is done baking when a toothpick inserted into the center of the cake comes out clean.
Pull out the ice cream while the cake bakes to begin to soften.
STEP 6: Cool. Let the cake cool in the hot pan for 10 minutes before transferring it to a wire rack to cool completely. Once it is cooled wrap it in plastic wrap and freeze it.
STEP 7: Freeze ice cream layer. Line a 9x9 pan with foil. Place all of the ice cream in the foil and press it into an even layer. Next, cover it with foil and place it in the freezer overnight.
Step By Step Instructions - Mint Whipped Cream and Chocolate Ganache.
Here is how to make the mint whipped cream and chocolate ganache.
STEP 1: Prep. Place a metal bowl and whisk attachment for your mixer in the freezer for 10 minutes. Meanwhile, mix the powdered gelatin and cold water in a small bowl. Let it sit for at least 5 minutes.
STEP 2: Whip cream. Add the heavy cream, powdered sugar, and vanilla extract to the cold bowl. Use the cold whisk attachment and beat them on high speed until medium peaks form.
STEP 3: Prep gelatin. Heat the gelatin in the microwave for 5 seconds. Then, add the 1 ½ teaspoon heavy cream and mix them until they are combined. Heat it again for 5 seconds.
STEP 4: Whip in gelatin. Slowly add the gelatin to the whipped cream while beating it on high speed in the mixer. Then, add peppermint extract, 2 drops of green food dye, 1 drop of blue food dye, and a tiny drop of brown food dye. Beat it on high speed until stiff peaks form.
STEP 5: Fold in chocolate. Pour the chopped Endangered Species Forest Mint 72% Dark Chocolate into the whipped cream and fold it gently in with a rubber spatula.
STEP 6: Melt ganache. Start preparing this right before you need it as you will need to use it before it cools completely. Pour the chocolate chips in a microwave safe bowl. Then, heat the heavy cream in a small saucepan on medium-low heat until it is steaming. Then, pour the cream over the chocolate chips and let it sit for 2 minutes.
STEP 7: Stir ganache. Mix the ganache with a rubber spatula until it is smooth. If there are lumps you can microwave it for short intervals to add heat until it melts.
Assembling the Cake
Here is how to assemble the mint chocolate chip ice cream cake.
- Place the cake down on the board.
- Next, spread 1 cup of mint whipped cream over the cake.
- Place the frozen mint chip ice cream layer on top.
- Quickly frost the cake with the whipped cream.
- Place the cake in the freezer while you work on the chocolate ganache. Make sure to give it enough time to set before doing the ganache.
- Spread the ganache over the top of the cake.
- Place the cake back in the freezer to solidify.
- Pull the cake out 10-15 minutes before serving to soften.
FAQ
Yes you can! You can make a taller cake with thicker layers, by using 6-inch cake pans. This works best for a layered cake.
Yes you can! This recipe will make 12 cupcakes. I would fill the cupcakes with the mint chocolate chip ice cream. Then, top with the mint whipped cream and ganache. Keep frozen!
To get a beautiful slice, make sure you use a sharp knife and heat it up before cutting by running it under hot water. Then, clean your knife off between each cut and reheat if it gets cold.
Storing and Freezing
Store this mint chocolate chip ice cream cake in the freezer in an airtight container like a cake carrier to preserve freshness. Store the cake up to 30 days.
Other Summer Cake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Mint Chocolate Chip Ice Cream Cake
Ingredients
Chocolate Cake
- 1 ⅓ cup All-purpose flour
- ⅓ cup Unsweetened cocoa powder
- ¾ cup White granulated sugar
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ½ cup Buttermilk room temperature
- ½ cup Oil canola or vegetable oil
- ½ cup Hot water
- 1.5 quarts Mint chocolate chip ice cream
Mint Whipped Cream
- 2 cups Heavy cream cold
- 1 cup Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1 ½ teaspoon Powdered gelatin
- 2 tablespoon Cold water
- 1 ½ teaspoon Heavy cream
- ½ teaspoon Peppermint extract
- 1 cup Chopped Endangered Species Forest Mint 72% Dark Chocolate 3 oz chocolate bar
- Food dye blue, green, and brown
Chocolate Ganache
- 1 cup Endangered species 60% premium baking chips
- ½ cup Heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 350℉. Spray one 9X9-inch square pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
- In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Set aside.1 ⅓ cup All-purpose flour, ⅓ cup Unsweetened cocoa powder, ¾ cup White granulated sugar, 1 ½ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
- Heat the hot water over the stove until steaming. In a medium bowl, mix the vanilla, eggs, buttermilk, and oil. Slowly pour the hot water into the egg mixture and mix.1 teaspoon Pure vanilla extract, 2 Large eggs, ½ cup Buttermilk, ½ cup Oil, ½ cup Hot water
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Make sure not to over mix.
- Pour the batter evenly into the cake pan. Bake for 22-24 minutes. Bake until a toothpick inserted comes out clean. While the cakes are baking, pull out the ice cream.
- Let the cakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely. Once cool, wrap each cake in cling wrap. Freeze the cake layers.
- Wash the 9X9-inch pan and line the pan with foil. Pour all of the ice cream into the foil. Then, cover with foil and place in the freezer overnight.1.5 quarts Mint chocolate chip ice cream
Mint Whipped Cream
- Place a metal bowl with a whisk attachment in the freezer for 10 minutes. In a small bowl, mix the powdered gelatin and cold water. Allow it sit for at least 5 minutes.1 ½ teaspoon Powdered gelatin, 2 tablespoon Cold water
- Add heavy cream, powdered sugar, and vanilla into the cold bowl. Beat on high speed until medium peaks form.2 cups Heavy cream, 1 cup Powdered sugar, 1 teaspoon Pure vanilla extract
- Heat the gelatin in the microwave for 5 seconds. Add the small amount of heavy cream and mix until combined. Heat for another 5 seconds.1 ½ teaspoon Heavy cream
- Slowly add the gelatin into the whipped cream while the mixer beats on high speed. Then, add in the peppermint extract, 2 drops of green food dye, 1 drop of blue food dye, and a very very small drop of brown food dye. Beat on high speed until thick and stiff peaks.½ teaspoon Peppermint extract, 1 cup Chopped Endangered Species Forest Mint 72% Dark Chocolate, Food dye blue, green, and brown
- Pour in the chopped chocolate and use a rubber spatula to gently fold it in. It should still very thick whipped cream.
Chocolate Ganache
- Start this right before you need it. Pour the chocolate chips into a bowl. Heat the heavy cream into a small saucepan over medium-low heat. Heat until hot and steaming. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.1 cup Endangered species 60% premium baking chips, ½ cup Heavy cream
- Use a rubber spatula to gently mix until smooth.
Assembly
- Place the cake down on the board. Spread 1 cup of mint whipped cream over the cake. Top with the frozen ice cream.
- Quickly frost the cake with the whipped cream. Place the cake in the freezer while you make the chocolate ganache.
- Spread the chocolate ganache over the cake.
- Place the cake back in the freezer so it is solid. Pull the cake out for 10-15 minutes to let thaw before cutting into it.
Leave a Reply