Introduction

This Mint Chocolate Chip Ice Cream Cake is a delightful combination of rich chocolate cake, creamy mint chocolate chip ice cream, and smooth ganache. Perfect for warm days or special occasions, it offers a refreshing twist on traditional ice cream cake. Ready to impress your guests with homemade indulgence?

A two-layered chocolate dessert sits on a white plate with a fluted edge on a white marbled texture surface. The bottom layer is a dark brown chocolate cake with a moist, crumbly texture. Above this is a thick, light green creamy layer with visible small chocolate pieces inside. On top is another layer of dark chocolate cake covered with a smooth chocolate ganache, crowned by a round chocolate truffle sprinkled with small cylindrical chocolate sprinkles. Some creamy green filling and crumbs are scattered on the plate around the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cake flour (see notes for measuring)
3/4 cup granulated sugar
1/4 cup dark brown sugar (packed)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3 tbsp cubed unsalted butter (room temperature)
1/2 cup sour cream (room temperature)
2 tbsp vegetable or canola oil
1 large egg (room temperature)
1/4 cup whole milk (room temperature)
1 tsp vanilla extract
1/3 cup hot coffee
1/3 cup unsweetened Dutch cocoa powder
1.4 quart mint chocolate chip ice cream tub
3/4 cup heavy whipping cream
1 1/8 cup semi-sweet chocolate chips
1 ¾ cup cake crumbs (from the cut top)
1/4 cup + 1 tbsp semi-sweet chocolate chips
2 tbsp heavy whipping cream
1/2 cup semi-sweet chocolate bar (chopped, for dipping the truffles)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch metal square pan with parchment paper and set aside.
Step 2: In a stand mixing bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and sea salt. Mix in the cubed butter on low speed for 3 minutes until the mixture resembles coarse sand.
Step 3: Add sour cream and oil, mixing until combined. The batter should be a very thick paste.
Step 4: In a small bowl with a spout, whisk together the egg, milk, and vanilla extract. In another bowl, whisk the hot coffee and cocoa powder until smooth.
Step 5: Stream the egg and milk mixture into the dry ingredients, followed immediately by the coffee and cocoa mixture. Mix until just combined, scraping down the bowl to ensure even mixing.
Step 6: Pour the batter into the prepared pan and bake for 28-35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 7: Cool the cake in the pan on a wire rack for 20 minutes, then remove the cake from the pan and chill it in the freezer to firm up for easier cutting.
Step 8: For the ganache, warm 3/4 cup heavy whipping cream until hot but not boiling. Pour it over 1 1/8 cups semi-sweet chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and emulsified. Set aside to cool.
Step 9: Line the 8×8 pan with plastic wrap, covering all sides to help lift out the cake later.
Step 10: Use a serrated knife to cut the cake top so it is 1 inch tall. Then, slice it horizontally into two 1/2-inch thick layers. Save the trimmed cake crumbs for the truffles.
Step 11: Place one cake layer into the lined pan and pour half of the ganache over it. Freeze for 20-30 minutes until the ganache is very firm.
Step 12: Allow the mint chocolate chip ice cream to soften for 20-25 minutes at room temperature until spreadable. Spread a little more than half of the ice cream over the chilled ganache layer, leaving about 1 inch of space at the top of the pan. Freeze for at least 1 hour until firm.
Step 13: For the truffles, heat 1/4 cup plus 1 tbsp semi-sweet chocolate chips with 2 tbsp heavy whipping cream in the microwave for 15-30 seconds, stirring until smooth. Mix this ganache with the reserved cake crumbs. Chill in the refrigerator for 20 minutes, then scoop into 1 tablespoon-sized balls and place on parchment paper.
Step 14: Melt the chopped semi-sweet chocolate bar in 15-second intervals, stirring after each until smooth and between 88-90°F. Quickly dip each truffle ball in the melted chocolate, remove with a fork, then place back on the parchment-lined tray. Sprinkle with chocolate sprinkles, and refrigerate until set.
Step 15: Once the ice cream layer is firm, place the second cake layer on top. Spread the remaining ganache over this layer. If too firm to spread, warm gently in the microwave for 5-10 seconds to soften.
Step 16: Arrange the truffles on top of the ganache. Freeze the entire cake for at least 4 hours to set fully.
Step 17: When ready to serve, lift the cake out of the pan using the plastic wrap. Slice and enjoy your homemade mint chocolate chip ice cream cake!

Tips & Variations

Use a metal pan for the best heat conduction and a crisp cake edge.
Let the ice cream soften at room temperature for easier spreading and a smoother finish.
For a more intense chocolate flavor, try using dark cocoa powder instead of Dutch cocoa.
Substitute the mint chocolate chip ice cream with your favorite complementary flavor for a new twist.
Use chocolate sprinkles or crushed peppermint candies to decorate the truffles for added texture.

Storage

Store the ice cream cake covered in the freezer for up to 5 days. To serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Leftover truffles can be kept in an airtight container refrigerated for up to one week or frozen for longer storage.

How to Serve

The image shows several rectangular mint chocolate ice cream sandwiches lying on a white marbled surface. Each sandwich has three layers: a top and bottom dark brown chocolate cake layer with a rough texture, and a middle thick pale green mint ice cream layer with small dark chocolate chips scattered inside. The top layer is coated with a smooth chocolate glaze sprinkled with shiny black chocolate bits, and small pieces of salt crystals are visible on top. The sandwiches are cut cleanly, showing the sharp edges of each layer clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

An 8-inch square pan is recommended to maintain the cake thickness and layer proportions. If using a different size, adjust baking time and layer thickness accordingly.

How do I measure cake flour properly?

To measure cake flour, gently spoon it into your measuring cup and level off with a flat edge. Avoid scooping directly with the cup to prevent packing and uneven amounts.