Mint Chocolate Chip Cake (Print version)

Layered dessert featuring chocolate crust, mint chip ice cream, and rich ganache topping for special occasions.

# Ingredient List:

→ Crust

01 - 2 cups chocolate sandwich cookies (such as Oreos), crushed
02 - 4 tablespoons unsalted butter, melted

→ Ice Cream Layer

03 - 1.5 quarts mint chocolate chip ice cream, softened

→ Ganache Topping

04 - 1 cup semisweet chocolate chips
05 - 3/4 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Decoration

07 - 1/4 cup mini chocolate chips or chopped chocolate
08 - Fresh mint leaves

# How To Make It:

01 - Line the bottom and sides of a 9-inch springform pan with parchment paper or plastic wrap for easy removal.
02 - Combine crushed cookies and melted butter in a medium bowl. Mix until evenly moistened, then press firmly into the bottom of the prepared pan to form an even layer. Freeze for 15 minutes.
03 - Remove mint chocolate chip ice cream from the freezer and let soften at room temperature for about 10 minutes until spreadable.
04 - Spoon the softened ice cream onto the chilled crust. Smooth the top with a spatula. Freeze for at least 4 hours, or until firm.
05 - Place chocolate chips and butter in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over the chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. Cool to room temperature.
06 - Pour the cooled ganache over the frozen ice cream layer, spreading evenly. Freeze for at least 2 hours, or until set.
07 - Before serving, decorate with mini chocolate chips and fresh mint leaves if desired. Let sit at room temperature for 10 minutes, then slice with a knife dipped in hot water.

# Expert Advice:

01 -
  • The ganache sets into a crackable chocolate shell that shatters like the top of a creme brulee, revealing that cool green layer beneath.
  • You can make it days ahead and forget about it until the moment you need to look like a dessert genius.
02 -
  • If the ganache is too warm when poured, it will melt a trench through your ice cream layer and you will have a crater instead of a cake.
  • The 10 minute room temperature rest before slicing is non-negotiable. I have served this rock-hard and watched people bend spoons trying to eat it.
03 -
  • Press a thin layer of crushed cookies up the sides of the pan before adding the ice cream, creating a wall that holds everything in place and looks professional when sliced.
  • Add a pinch of salt to the ganache, which amplifies the chocolate and creates tension against the sweetness.

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