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+ servings

Mint Chocolate Chip Ice Cream Cake

Layers of chocolate cake and mint chocolate chip ice cream, all covered with whipped cream. A beautiful summer dessert!

Ingredients

For the cake:

  • 1 ¼ cup hot coffee (295 ml)
  • 1 cup unsweetened cocoa powder (110 grams)
  • 2 ½ cup all-purpose flour (300 grams)
  • 1 ¼ teaspoon salt
  • 2 ½ teaspoon baking soda
  • 2 cups granulated sugar (400 grams)
  • 3 large eggs
  • 1 ¼ cups sour cream (282 grams)
  • 1 cup + 2 tablespoons vegetable oil (267 ml)

For the ice cream:

  • 2 cups heavy cream (475 ml)
  • 1 cup whole milk (235 ml)
  • ¾ cup granulated sugar (150 grams)
  • Pinch of salt
  • 1 bunch of fresh mint
  • Green food coloring , optional
  • 1 cup mini chocolate chips or chopped chocolate (170 grams)

For the whipped cream topping:

  • 2 teaspoons unflavored gelatin
  • 2 ½ tablespoons water
  • 2 cups heavy whipping cream (475 ml)
  • ½ cup powdered sugar , sifted (57 grams)
  • 1 teaspoon vanilla extract

Instructions

To make the cake:

  • Preheat oven to 350°. Butter and flour two 9-inch cake pans and line bottoms with parchment paper.
  • In a small bowl, whisk together the coffee and cocoa powder until no lumps remain. In another bowl, sift together the flour, salt, and baking soda.
  • In a large bowl, beat the sugar and eggs together until smooth and pale yellow in color. Stir in the sour cream, followed by the vegetable oil. Add the flour mixture in two additions, alternating with the cocoa mixture and mix until smooth.
  • Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Chill in the fridge for 2 hours or overnight.

To make the ice cream:

  • In a large saucepan over medium low heat, warm the heavy cream, milk, sugar, and salt. Stir to dissolve sugar. When mixture is steaming and bubbles appear at edges, remove from heat and add the fresh mint, stirring until it is all submerged. Cover and let sit at room temperature for 1 hour.
  • Remove the mint and pour into a large bowl. Stir in the green food coloring, if using, until desired color is reached. Chill completely in the fridge for several hours or overnight.

To assemble the ice cream cake:

  • Freeze the ice cream in an ice cream machine according to manufacturer's instructions, adding the chocolate chips or chopped chocolate during the last 5 minutes of churning.
  • Meanwhile, place one layer of the chilled chocolate cake into a 9-inch springform pan. Wrap parchment paper or wax paper around the chocolate cake, lining the inside of the springform pan.
  • When the ice cream has finished churning, spread it evenly on top of the bottom layer of cake. Cover with the top layer of cake. Immediately place in the freezer, leaving it to harden for several hours.

To make the whipped cream topping:

  • Place the water in a small saucepan. Sprinkle the gelatin over the water and let sit until thick, about 5 minutes. Warm the mixture over low heat, stirring constantly, until gelatin dissolves. Allow to cool to room temperature (but do not let set).
  • Whip the heavy cream and sugar until it starts to thicken. While mixing on low, slowly add the gelatin to the whipped cream. Whip on high speed until stiff. Mix in the vanilla.
  • Remove the sides from the springform pan and the parchment paper. Ice the cake with the whipped cream topping. Store in the freezer until ready to serve.
Note: If you wish, you may skip the step of steeping the fresh mint, and instead stir in 1 1/2 teaspoons of mint extract with the food coloring.

Nutrition

Calories: 750kcal, Carbohydrates: 89g, Protein: 10g, Fat: 42g, Saturated Fat: 26g, Cholesterol: 166mg, Sodium: 559mg, Potassium: 284mg, Fiber: 3g, Sugar: 62g, Vitamin A: 1441IU, Vitamin C: 1mg, Calcium: 138mg, Iron: 3mg
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