Mint Chocolate Chip Ice Cream Cake Recipe

March 27th, 2014

March is all about mint chocolate chip ice cream at Mitchell’s Premium Ice Cream and Candies. If you can’t make it to Mitchell’s in Homewood, Illinois, you can still buy delicious ice cream from us at your local grocery store. Our old-fashioned flavors are sold in Chicago and the surrounding suburbs.

If you haven’t had a chance to grab a scoop of mint chocolate chip ice cream, there’s still time to try this delicious treat. We love playing around with different recipes that include our signature ice creams, and we want to share our findings with you! If you love the combination of cake and ice cream as much as we do, you’re going to love this mint chocolate chip cake recipe. Take a look below for this easy recipe and make sure to share this treat with friends and family!

mint

Mint Chocolate Chip Ice Cream Cake

Ingredients

1 box of your favorite cake mix (the box will list ingredients for making the cake–you’ll most likely need eggs, butter and oil).

6 cups of Mitchell’s Mint Chocolate Chip Ice Cream

Cake Frosting

1.5 cups whipping cream

2 T powdered sugar

2-3 drops of green food coloring

  • Heat oven to 325 in a nonstick pan. Grease the bottoms of two 9-inch round cake pans with butter or cooking oil and line bottoms with waxed paper. Make cake batter as directed on the box of your favorite brand. Spoon evenly into pans.
  • Bake as directed on box for 9-inch rounds, and stick a toothpick in the center of the cake to make sure it’s done. If the toothpick comes out clean, you can take the cake out of the oven and let it cool in pans for 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
  • Line 9-inch round cake pan with foil. Spoon and spread Mitchell’s Mint Chocolate Chip Ice Cream evenly in pan. Cover with foil and freeze until completely frozen, about 2 hours.
  • On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
  • In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

 

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