This homemade Mint Chocolate Chip Ice Cream Cake stars a decadent no-churn mint ice cream flecked with dark chocolate that’s layered with a rich chocolate ganache. The cake is wrapped in fluffy whipped cream for the perfect finish.
Why You’ll Love This Mint Chocolate Chip Ice Cream Cake Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free
- Skill Level: Easy
Put the ice cream maker away and make this no-churn mint chocolate chip ice cream cake recipe that needs just five ingredients to put together. This recipe was created when my oldest son turned five and requested an “ice cream special”. He didn’t actually know what he meant by an “ice cream special”, but he seemed satisfied when I suggested the idea of an ice cream cake, as long as it was mint chocolate chip ice cream and topped with whipped cream and cherries.
That’s how we ended up with creamy and fresh mint ice cream stuffed with slivers of chopped chocolate and covered with a dreamy dark chocolate ganache and a cloud of freshly whipped cream. If you are also celebrating a special occasion, then definitely dress it up with cherries and more chocolate. However, you can enjoy it just as it is. Either way, you will love it as much as my kiddo! Here’s why:
- Easy. This cake is a show-stopper, perfect for summer gatherings, birthday parties, and everything in between. But, it doesn’t take much effort to make (and, no one will be able to tell!), making it a great option when you don’t have time to make something too involved.
- Gluten Free. All of the ingredients in this mint chocolate chip ice cream cake recipe are naturally gluten free!
- Rich. Heavy cream features in each component of this cake with fantastic results. I love to use heavy cream as a base for no-churn ice cream because it works with condensed milk to create a silky smooth base into which you can fold all kinds of additions.
What You’ll Need
From a handful of simple ingredients comes ice cream cake perfection! You can see everything needed to make this ice cream cake recipe mint chocolate chip below. The full ingredient amounts are in the recipe card at the end of this post.
Ice Cream Cake Ingredients
- Heavy Cream: Cream gives the ice cream its rich texture so I don’t recommend substituting it, although half-and-half will work in a pinch.
- Sweetened Condensed Milk: Use sweetened condensed milk to sweeten the ice cream because we don’t use any additional sugar.
- Dark Chocolate: I use my favorite dark chocolate bar for the ice cream, and coarsely chop it up. If it’s easier, you could chop up and stir in 3 ½ cups of semisweet chocolate chips.
- Mint Extract: This is an essential ingredient to turn this into mint ice cream!
- Optional Add Ins: Green food coloring, maraschino cherries, and additional dark chocolate for garnish.
Ganache Ingredients
- Dark Chocolate: You can use the same type of chocolate as you used in the ice cream.
- Heavy Cream
Whipped Cream Ingredients
- Heavy Cream
- Powdered Sugar: Make sure to sift the powdered sugar before adding it to the cream to remove any lumps.
How To Make Mint Chocolate Chip Ice Cream Cake
Remember to factor in several hours of chilling time for both the ice cream and the ganache. Here’s a look at how to make this ice cream cake recipe mint chocolate chip. Find the detailed instructions in the recipe card lower down.
- Prepare. Line a springform pan with plastic wrap. I like to wrap the base and sides separately, but you can just press two crisscrossed pieces down into the pan.
- Whip cream. Beat the cream, mint extract, and food coloring to stiff peaks.
- Add condensed milk. Fold in the sweetened condensed milk.
- Add chocolate. Fold in the chopped chocolate.
- Freeze. Spread the ice cream evenly in the prepared pan, and freeze until firm.
- Make ganache. Heat the cream. Place the chocolate in a bowl, pour the heated cream over it, and then stir to melt.
- Cool. Stir again, then cool the ganache to room temperature.
- Assemble the cake. Remove the ice cream from the freezer and top it with the cooled ganache.
- Freeze. Return the cake to the freezer to slightly firm up the ganache.
- Make the whipped cream. Add the cream and powdered sugar to a bowl, then whip the cream to stiff peaks.
- Top with whipped cream. Remove the cake from the springform pan. Spread the top and sides of the cake with the whipped cream.
- Finish. Garnish the cake with maraschino cherries and chocolate. Then place the cake in the freezer until it’s frozen.
Tips for Success
While no-churn ice cream is easier to make than a recipe that has you drag out the ice cream maker, you’ll benefit from a few best practices to make it the best it can be.
See a few of my recipe tips right here:
- Fully line the pan. I start by covering the base of the springform pan with plastic wrap. Then I wrap the plastics around the collar of the pan before I assemble the pan and clamp the side to the base. This makes it easier to comepltelty remove the cake from the pan to place it on a serving platter.
- Chill the ice cream thoroughly. It’s important to get the ice cream firm before putting the rest of the cake together. I usually need at least 2 hours after making the ice cream for it to be firm enough.
- Make ahead: You can easily make this cake a few days ahead of time. Freeze the assembled cake, then wrap it in plastic wrap, making sure that the plastic wrap hugs the cake on all sides to prevent any freezer burn.
- Use different frosting. Go all in on chocolate and swap the whipped cream for chocolate frosting or the whipped ganache on this Funfetti Birthday Cake Ice Cream Cake.
- Try different chocolate. Dark chocolate is the classic chocolate found in mint chocolate chip ice cream, but why not try another variety? You can use milk chocolate or even white chocolate in the ice cream for a flavor twist.
- Or chocolate chips. As noted, you can swap the chopped dark chocolate for chocolate chips. I like how the chopped chocolate results in thin slivers of chocolate throughout the ice cream, so if you can, chop your chocolate chips before adding them to the ice cream base.
- Rest the cake at room temperature. It’s a good idea to rest the cake on the counter at room temperature for a few minutes. It can be difficult to cut easily when it’s straight out of the freezer, and a bit of time can help it soften up (although, don’t let it soften enough so that it starts melting!).
Serving Suggestions
This beautiful cake can be dressed up with cherries or chopped nuts, or try a drizzle of dessert sauce. Here are a few ideas for how to serve mint chocolate chip ice cream cake:
- Add sauce. Add a little drizzle of Homemade Hot Fudge Sauce or, for a boozy version, try Irish Cream Hot Fudge Sauce. For a different flavor, Caramel Sauce is a nice touch.
- Cookies. Set out a plate of gluten free cookies to serve with mint chocolate chip ice cream cake. Some of my favorite cookie sides with this cake include Flourless Mexican Chocolate Cookies, Flourless Chocolate Almond Cookies, Gluten Free Oreos, and Dark Chocolate Chunk Cookies.
- Top with nuts. To make this ice cream cake into more of a sundae, top each slice with a shower of toasted, chopped nuts.
- More toppings. Additional toppings could include maraschino cherries, chopped fresh mint, and chocolate shavings.
More Ice Cream Cake Recipes To Try
Mint Chocolate Chip Ice Cream Cake
This homemade Mint Chocolate Chip Ice Cream Cake stars a decadent no-churn mint ice cream flecked with dark chocolate that's layered with a rich chocolate ganache and topped with whipped cream.
Servings 9
Calories 738kcal
Ingredients
For the ice cream cake:
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1 cup coarsely chopped dark chocolate, about one and a half 3.5 ounce bars
- 1 teaspoon mint extract
- optional: green food coloring, maraschino cherries, and additional dark chocolate for garnish
For the ganache:
- 1 cup chopped dark chocolate, one and a half 3.5 oz bars
- ½ cup heavy cream
For the whipped cream:
- 1 ½ cups heavy cream
- 2 tablespoons powdered sugar
Instructions
For the ice cream:
- Line a 9 inch springform pan with plastic wrap.
- Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks.
- Gently fold the sweetened condensed milk (and a drop of two of green food coloring, if desired) into the whipped cream. Then gently fold in the chopped chocolate.
- Spread the ice cream evenly in the prepared pan, and freeze for several hours, until firm.
- Remove from the freezer and quickly top with the cooled ganache, spreading evenly. (Directions for making ganache are shown below)
- Return to freezer to slightly firm up the ganache.
- Remove the cake from the freezer and spread evenly with the whipped cream to cover all sides. Garnish with maraschino cherries and additional chopped or shaved chocolate, if desired.
- Return to the freezer for at least another hour or two, until frozen.
For the ganache:
- Heat the cream in the microwave or in small saucepan until it just starts to bubble.
- Pour over the chopped chocolate and stir until smooth, and cool to room temperature.
For the whipped cream:
- For best results when whipping the cream for both the ice cream and the whipped cream topping, make sure the heavy cream is very cold, and put your bowl and whisk attachment or beaters in the freezer for a bit.
- Combine the ingredients in a bowl.
- Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks.
Nutrition
Serving: 1slice | Calories: 738kcal | Carbohydrates: 48g | Protein: 8g | Fat: 57g | Saturated Fat: 37g | Cholesterol: 160mg | Sodium: 121mg | Potassium: 508mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1680IU | Vitamin C: 1.8mg | Calcium: 269mg | Iron: 2.7mg