Our mint chocolate chip ice cream cake features a frosted frozen cake with a layer of fudge brownie topped with a layer of mint chocolate chip ice cream. This easy-as-can-be cake will make any occasion special. It’s likely the most simple cake on our blog!
Always in season
We love mint chocolate chip ice cream cake for summer birthdays, but honestly, we make this cake all year long. Even in the winter. Everyone loves ice cream, right?
Brownie on the bottom
Start with a cake bottom made of brownies. You can use your favorite recipe or a box mix.
Why undercook the brownie?
It’s important that you undercook the brownies. We suggest 25 minutes in an 8-inch round cake pan. Why? Once the brownie is frozen, it’s hard to slice. If it’s not cooked hard, you can get the knife through it. Don’t worry, it’s mostly cooked, we just leave it a little fudgy. After the brownies have cooled, remove brownies from pan, wrap in plastic wrap and put back in pan and then into the freezer.
Layer of ice cream
While the brownie is baking, smash a half gallon of mint chocolate chip ice cream into another 8-inch pan lined with plastic wrap. Fill the pan firmly to remove air bubbles, then wrap the plastic wrap tightly over it and pop it in the freezer. You want it frozen hard in it’s new disc shape.
Assembling the cake
To assemble, remove brownie round from pan and place on cake plate. Next remove ice cream round from pan and place atop brownie round.
Frost the cake!
For the grand finale, spread thawed whipped topping over cake sides and top. It should spread easily. And that’s it. If you’d like you can place a small amount of whipped topping in a pastry bag and decorate top with swirls or a shell border. Decorate with Andes mints or mint Oreos. Just place cake back in freezer until ready to serve.
How to cut the frozen cake
To cut the cake, use a French Chef’s Knife or other heavy, sharp knife. You will need to press hard to get through the brownie portion. Because you didn’t cook it completely, you will be able to cut through the brownie. If you place the ice cream cake on a pedestal cake platter, we recommend sliding the cake onto a cutting board or other low surface before cutting the cake.
This is one of our go-to favorites. It’s fun and so easy, and it’s always a bit hit!
You Might Also Enjoy these other Fun Dessert Recipes!
- Peaches and Cream Dessert
- Lemon, Orange, Banana Homemade Ice Cream
- Hot Fudge Sauce
- Blackberry Sherbet
- Peach Galette
Don’t forget to pin this recipe for later! You can also follow us on Pinterest here!
Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!
- Favorite brownie recipe, or mix + eggs, oil and water as instructed on mix
- 1 half gallon mint chocolate chip ice cream
- 1 tub Cool Whip or other whipped topping; thawed
- Andes Mints to decorate
- 2 (8-inch) round metal cake pans
- parchment paper
- plastic wrap
1. Cut one round of parchment paper to fit an 8-inch round metal cake pan.
2. Pre-heat oven according to 350 degrees.
3. Prepare brownie mix according to directions on box. (Choose recipe to make an 8-inch square or round pan.) Don’t over beat.
4. Place parchment round in bottom of pan. Pour brownie batter into prepared pan.
5. Bake brownies for 25 minutes (NOTE: this is significantly shorter than the mix directions.)
6. Let brownies cool on a wire rack. When cool, remove brownies from pan, wrap in plastic wrap and put back in pan.
7. While brownies are baking, line second pan with plastic wrap. Remove mint chocolate chip ice cream from container and smash ice cream into plastic lined pan. Press firmly to fill pan and remove air bubbles. Wrap plastic wrap completely over ice cream and freeze both ice cream and brownie pans for at least two hours.
8. To assemble, remove brownie round from pan and place on cake plate. Remove ice cream round from pan and place atop brownie round.
9. Working quickly, use a narrow metal spatula to spread whipped topping over cake sides and top. It should spread easily. If desired, place a small amount of whipped topping in a pastry bag and decorate top with swirls or a shell border.
Decorate with Andes Mints.
10. Place cake back in freezer until ready to serve. To cut the cake, use a French Chef’s Knife or other heavy, sharp knife. You will need to press hard to get through the brownie portion. Because you didn’t cook it completely, you will be able to cut through the brownie.
Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!