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Mint Chocolate Chip Ice Cream Cake

A no-bake Mint Chocolate Chip Ice Cream Cake that's cool, creamy, and impressive without the fuss. Perfect for any occasion!
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Prep Time 3 hours
Total Time 3 hours
Servings: 8 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 24 pieces chocolate sandwich cookies, crushed into fine crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 pinch salt to balance the sweetness
Filling and Layers
  • 1.5 to 2 quarts mint chocolate chip ice cream, slightly softened
  • 1 jar hot fudge sauce, warmed just until spreadable
  • 1 cup crunchy add-ins, like chocolate wafers, brownie crumbs, or chopped chocolate
Topping
  • 2 cups whipped cream or whipped topping
  • 1/2 cup mini chocolate chips
  • to garnish Fresh mint leaves
  • to drizzle Extra chocolate sauce

Method
 

Preparation
  1. Line a 9-inch springform pan with a parchment circle and a strip along the sides for easy removal.
  2. In a bowl, combine crushed chocolate sandwich cookies, melted butter, and salt. Mix until well combined.
  3. Press the mixture firmly into the bottom of the prepared pan to form the crust.
  4. Freeze the crust for at least 2 hours.
Layering
  1. Soften the mint chocolate chip ice cream at room temp for 10 to 15 minutes until scoopable.
  2. Spread a thin layer of ice cream over the crust and freeze for about 20 minutes.
  3. Spread a layer of warmed hot fudge sauce over the ice cream and then add the crunchy add-ins.
  4. Add another layer of mint chocolate chip ice cream over the fudge, then freeze for another 20 minutes.
  5. Top with whipped cream and mini chocolate chips, and chill for at least 6 hours or overnight.

Notes

For clean slices, dip a sharp knife in hot water, wipe dry, then cut. Repeat for each cut for perfect wedges.