Print

Mint Chocolate Chip Ice Cream Cake Recipe

Print Recipe

★★★★★

4.4 from 110 reviews

This Mint Chocolate Chip Ice Cream Cake is a decadent layered dessert combining a rich, moist chocolate cake with creamy mint chocolate chip ice cream, silky chocolate ganache, and homemade chocolate truffles. Perfect for celebrations or any special occasion, this cake offers a delightful blend of refreshing mint, luscious chocolate, and creamy textures all baked and assembled into an elegant frozen treat.

Ingredients

Scale

Cake Batter

  • 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

Ice Cream Layer

  • 1.4 quart mint chocolate chip ice cream tub

Ganache

  • 3/4 cup heavy whipping cream
  • 1 1/8 cup semi-sweet chocolate chips

Truffle Mixture

  • 1 ¾ cup cake crumbs (from the cut top)
  • 1/4 cup + 1 tbsp semi-sweet chocolate chips
  • 2 tbsp heavy whipping cream

Truffle Coating

  • 1/2 cup semi-sweet chocolate bar (chopped, for dipping the truffles)
  • Chocolate sprinkles (for garnish)

Instructions

  1. Make the Batter: Preheat the oven to 350 F (180 C). Line an 8-inch square metal pan with parchment paper and set aside. In a stand mixer bowl, combine cake flour, granulated sugar, brown sugar, baking powder, baking soda, and sea salt. Add cubed butter and mix on low for 3 minutes until the mixture resembles coarse sand.
  2. Combine Wet Ingredients: Mix in sour cream and oil until combined into a thick paste. In a separate bowl, whisk eggs, milk, and vanilla together. In another bowl, whisk together hot coffee and cocoa powder.
  3. Combine Batter: Stream the egg/milk mixture into the batter, immediately followed by the coffee/cocoa mixture, and mix until just combined. Scrape down the bowl and pour batter into the prepared pan.
  4. Bake Cake: Bake for 28 to 35 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Cool on a wire rack for 20 minutes, then remove from pan and freeze to firm for easier cutting.
  5. Make Ganache: Warm the heavy cream until hot but not boiling. Pour over semi-sweet chocolate chips and let sit for one minute, then stir to emulsify into a smooth ganache. Set aside to cool.
  6. Prepare Pan and Layers: Line an 8×8 inch pan with plastic wrap to cover all sides. Using a serrated knife, cut the cake top to 1 inch tall and then horizontally into two layers about 1/2 inch thick each. Set aside cake crumbs from the trimmed top.
  7. Layer Ganache and Cake: Place the top cake layer in the lined pan and pour half the ganache over it. Freeze for 20-30 minutes until the ganache is firm.
  8. Prepare Ice Cream Layer: Soften the mint chocolate chip ice cream for 20-25 minutes until spreadable. Spread a little more than half of the ice cream over the firm ganache layer, leaving about 1 inch space at the top of the pan. Freeze for 1 hour until firm.
  9. Make Truffles: Heat 1/4 cup + 1 tbsp semi-sweet chocolate chips with 2 tbsp heavy cream in the microwave for 15-30 seconds, stirring until smooth. Mix in the cake crumbs and chill for 20 minutes until firm. Scoop into 1 tbsp-sized balls and place on parchment-lined tray.
  10. Coat Truffles: Melt chopped semi-sweet chocolate bar in 15-second intervals, stirring after each until smooth and maintaining temperature between 88-90 F. Quickly dip each truffle into melted chocolate to coat, place back on tray, and sprinkle with chocolate sprinkles. Chill in fridge until set.
  11. Complete Cake Assembly: Once the ice cream layer is firm, place the second cake layer on top. Spread remaining ganache evenly over this top layer. If too firm, warm ganache briefly in microwave for 5-10 seconds to soften before spreading. Arrange truffles on top.
  12. Freeze and Serve: Freeze the entire cake for at least 4 hours to set completely. Remove from pan using plastic wrap edges, cut into servings, and enjoy chilled.

Notes

  • For best results, measure cake flour correctly by spooning it into the measuring cup and leveling it off rather than scooping.
  • An 8-inch square metal pan is preferred for even baking and easy handling.
  • Ensure ingredients like butter, sour cream, egg, and milk are at room temperature to help create a smooth batter.
  • Softening the ice cream before spreading avoids cracking and ensures even layering.
  • Maintain the chocolate temperature for truffle coating for a smooth, glossy finish and proper set.
  • Plastic wrap lining makes it easier to remove the cake from the pan after freezing.

Keywords: mint chocolate chip ice cream cake, ice cream cake recipe, chocolate ganache cake, homemade truffles, layered frozen dessert

Find it online: https://platedbyemma.com/mint-chocolate-chip-ice-cream-cake-recipe/