Mint oreos. Fudge. Mint chocolate chip ice cream. More mint oreos. More mint chocolate chip ice cream. More fudge. Whipped topping. Chocolate shavings.
Do I even need to tell you that this cake is amazing? My family went CRAZY over this cake. I'm talking thirds, not seconds.
Besides tasting fantastic, it was incredibly easy to make. No baking!
I cheated and microwaved the ice-cream and fudge to soften. I also left the Cool Whip on the counter to thaw. I was bad. Did you know that you are supposed to leave it in the refrigerator for 4 hours to thaw?
Yeah right, who has time for that? Unless you are the type of person who plans ahead and reads through ALL of the directions before you start. I so wish I could be more like you. I will always be the last-minute, late-for-everything, fly-by-the-seat-of-my-pants kind of girl.
But you know what, the cake still turned out perfect. This was honestly one of our favorite cakes yet.
Mint Chocolate Chip Ice Cream Cake
Serving size: 7 inch cake
18 mint oreos
1 1/2 tbsp. butter, melted
12 oz. jar hot fudge
1.5 qt. container mint chocolate chip ice cream, softened*
8 oz. container Cool Whip, thawed*
Optional toppings: Chocolate shavings, chocolate sprinkles, mini chocolate chips, crushed mint oreos
* You will use most of the container but might have a little left over.
Cover the bottom of a 7-inch springform pan with plastic wrap before placing the ring on (this will help transfer the cake to the serving plate later).
Place 12 mint oreos in a food processor. Pulse until crumbly. Add the melted butter. Pulse to fine crumbs. Transfer the crumbs to the springform pan. Press into an even layer using the bottom of a glass.
Spread 1/2 of the hot fudge in an even layer over the crust (Note: you might need to microwave the fudge until it can be spread easily with an offset spatula or back of a spoon.) Place in the freezer for 10 minutes.
Add about 1/2 of the container of ice cream (you want it to be about 1/2 way up the sides of the pan.) Spread into an even layer.
Break 6 oreos into smaller pieces. Place the pieces in an even layer on top of the ice-cream.
Add another layer of ice cream (you want it to reach almost to the top but save some room for fudge and whipped topping - you will probably have some ice cream left over.) If your cake is too soft, place it in the freezer to harden before adding the fudge.
Spread the remaining fudge over the ice cream.
Top with a layer of Cool Whip. (I only used about 6 oz. because I ran out of room. Use more if you like or use the extra to pipe designs on top.)
Finish with desired toppings. Place in the freezer for at least 3 hours. Once chilled, you can cover lightly with plastic wrap or aluminum foil.
Let stand at room temperature ~10 minutes before serving. Remove edges of springform pan. Use the plastic wrap to transfer the cake to a serving plate (just peel the plastic wrap away.) Use a warm knife for easy slicing (I place the knife in a glass of hot water).
Source: adapted from Bakerella