Peppermint Choc Chip Ice Cream Cake

This easy Peppermint Choc Chip Ice Cream Cake is going to become your new favourite dessert! Incredibly simple to put together, it looks impressive and tastes even better. It's the ultimate dessert for mint lovers and is perfect for your next celebration, or even as a festive Christmas treat.

Indulge in the perfect combination of chocolate and mint with this Choc Mint Ice Cream Cake. Made with a base of crushed Oreos and filled with creamy peppermint choc-chip ice cream, this dessert is both refreshing and decadent. Topped with peppermint chocolate bars, it’s a minty delight that’s perfect for any occasion. Easy to make and even easier to enjoy, it’s a hit with both kids and adults alike.

ice cream, cake, dessert, sweets, treats, choc mint, peppermint, birthday cake

dessert

Australian

Yield: 8-10

Author: Ange Zahn

Print

With ImageWithout Image

Peppermint Chocolate Ice Cream Cake

This easy Peppermint Choc Chip Ice-Cream Cake is the ultimate dessert for mint lovers and would look just perfect for your next celebration or even as a Christmas Dessert.

Cook modePrevent screen from turning off

Ingredients

• 1-2 packets Oreo cookies
• 1 tub Bulla Creamy Classic Choc Mint Chip Ice Cream
• 1 bottle Cottee’s Ice Magic (chocolate)
• Any variety of Mint Choc chocolate bars/biscuits

Instructions

1. Remove the ice cream tub from the freezer and place on the bench to soften.
2. Prepare your 20cm springform pan by spraying lightly with cooking spray and lining the sides and base with baking paper.
3. In a food processor, blitz the Oreo cookies into fine crumbs. Pour the crumbs into the base of the pan and press down with the back of a spoon. Place the base into the freezer for approximately 10 minutes until the ice cream has melted enough to spread out. Ensure it doesn't melt entirely.
4. Once the ice cream is a spreadable consistency, remove the base from the freezer and spoon the ice cream onto the biscuit crumb. Smooth the top and place back in the freezer until it has hardened. I prefer to leave mine overnight.
5. The day of the celebration, slice your chocolate bars into desired shapes and sizes.
6. Remove the cake from the freezer, and carefully remove the cake from the tin. Place cake onto your serving plate.
7. Carefully pour the Ice Magic over the edges of the cake to allow it to drip over the sides. Place in the freezer for 5-10 minutes or until the chocolate has set.
8. Next step is to pour the Ice Magic over the middle of the cake. Smooth the chocolate with a pallet knife or butter knife. Place back in the freezer 5-10 minutes or until the chocolate on top has set.
9. Using the Ice Magic as the glue, glue your chocolate pieces in the middle of the cake in any fashion you desire. Place in the freezer until you are ready to serve.

Notes

I used Bulla Creamy Classics Mint Choc Chip Ice Cream.

If you can’t find peppermint choc chip ice-cream, then you can easily make your own by adding 200g of chocolate chips to 2 litres of softened vanilla ice-cream with a few drops of peppermint essence and green food colouring.

Nutrition Facts

Calories

7.7

Fat

0.32 g

Sat. Fat

0.1 g

Carbs

1.17 g

Fiber

0.05 g

Net carbs

1.13 g

Sugar

0.69 g

Protein

0.08 g

Sodium

6.34 mg

Cholesterol

0.06 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

All rights reserved for Cooking With Ange

Did you make this recipe?

Tag @cooking_with_ange_ on instagram and hashtag it #cookingwithange