Mint Chip Ice Cream Cake
By America's Test Kitchen KidsPublished on January 4, 2023
Time
45 minutes, plus 2 hours freezing time
Yield
Serves 16
What Kids Are Saying
“It was fun, especially the cookie-crushing act!” —Benjamin, recipe tester, age 6
Ingredients
Before You Begin
You can substitute your favorite flavors of ice cream for the chocolate and mint chocolate chip ice cream, if desired.
Instructions
- Place cookie pieces in large zipper-lock plastic bag. Seal bag, making sure to press out all air. Use rolling pin to gently pound bag to break cookies into crumbs.
- Transfer cookie crumbs to large bowl. Add melted butter and use rubber spatula to stir until combined.
- Transfer half of cookie mixture to 9-inch springform pan. Use your hands to press mixture into even layer in bottom of pan. Place springform pan in freezer and let chill for 15 minutes. Let ice cream soften on counter while crust chills.
- Remove springform pan from freezer. Use ice cream scoop to scoop softened chocolate ice cream into pan. Cover ice cream with plastic wrap. Use your hands to gently push ice cream into even layer (see photo 1, “Step-by-Step: Assembling an Ice Cream Cake,” below).
- Sprinkle remaining cookie mixture on top of chocolate ice cream layer. Use your hands to gently press cookie mixture into ice cream in even layer (see photo 2, “Step-by-Step: Assembling an Ice Cream Cake,” below).
- Scoop softened mint chip ice cream into pan and cover ice cream with second piece of plastic wrap. Use your hands to gently push ice cream into even layer (see photo 3, “Step-by-Step: Assembling an Ice Cream Cake,” below). Remove and discard plastic wrap. Sprinkle top of cake with sprinkles.
- Cover pan with third piece of plastic wrap. Place in freezer and chill until firm, at least 2 hours or up to 1 week. To serve, run butter knife around inside edge of springform pan to loosen cake from from pan. Unlock and remove side of pan. Use chef’s knife to slice cake into wedges.
Time
45 minutes, plus 2 hours freezing timeYield
Serves 16What Kids Are Saying
“It was fun, especially the cookie-crushing act!” —Benjamin, recipe tester, age 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This two-layer ice cream cake might just become your family’s new go-to birthday dessert! A mixture of crushed Oreo cookies and melted butter forms the cake’s base, and two layers of ice cream sandwich another layer of crunchy cookies. This recipe calls for chocolate and mint chip ice cream, but kids can use their favorite ice cream flavors in this conversation! When it’s time to serve, ask your young chef to help you divide the cake into equal slices. Ask them how they would cut the cake in half. How about in half again? Now they should have four equal wedges. How would they turn those four equal pieces into eight equal wedges? (Answer: Cut each wedge in half to form two smaller wedges.)
Want more? Read the whole storyBefore You Begin
You can substitute your favorite flavors of ice cream for the chocolate and mint chocolate chip ice cream, if desired.
Instructions
- Place cookie pieces in large zipper-lock plastic bag. Seal bag, making sure to press out all air. Use rolling pin to gently pound bag to break cookies into crumbs.
- Transfer cookie crumbs to large bowl. Add melted butter and use rubber spatula to stir until combined.
- Transfer half of cookie mixture to 9-inch springform pan. Use your hands to press mixture into even layer in bottom of pan. Place springform pan in freezer and let chill for 15 minutes. Let ice cream soften on counter while crust chills.
- Remove springform pan from freezer. Use ice cream scoop to scoop softened chocolate ice cream into pan. Cover ice cream with plastic wrap. Use your hands to gently push ice cream into even layer (see photo 1, “Step-by-Step: Assembling an Ice Cream Cake,” below).
- Sprinkle remaining cookie mixture on top of chocolate ice cream layer. Use your hands to gently press cookie mixture into ice cream in even layer (see photo 2, “Step-by-Step: Assembling an Ice Cream Cake,” below).
- Scoop softened mint chip ice cream into pan and cover ice cream with second piece of plastic wrap. Use your hands to gently push ice cream into even layer (see photo 3, “Step-by-Step: Assembling an Ice Cream Cake,” below). Remove and discard plastic wrap. Sprinkle top of cake with sprinkles.
- Cover pan with third piece of plastic wrap. Place in freezer and chill until firm, at least 2 hours or up to 1 week. To serve, run butter knife around inside edge of springform pan to loosen cake from from pan. Unlock and remove side of pan. Use chef’s knife to slice cake into wedges.
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