If you’re looking for the perfect birthday cake that’s also perfect for any celebration, look no further than this decadent Mint Chocolate Ice Cream Cake with an even layer of ice cream to cake ratio.
I scream, you scream, we all scream for ice cream! What’s even better than ice cream is a Mint Chocolate Ice Cream Cake…and even better than that, making it for an extra special occasion! My 4-year-old Dash Bakes The Greats is back with a super easy cake that’s perfect for summer celebrations or birthdays! He made this one especially to celebrate his big brother turning 11! Read more below on how you can make this with kids and switch out any flavor ice cream to make it your own special celebration cake!
Could you make any changes to the Mint Chocolate Ice Cream Cake?
We used Martha Stewart’s one-bowl chocolate cake recipe. You could easily make the chocolate cake layer with your favorite boxed cake mix. Swap out any flavor for chocolate like vanilla or strawberry.
The same thing goes for the ice cream! You’ll just need a quart of your favorite ice cream, we used mint chip because that’s what the birthday boy requested.
We added extra chocolate chips on top of our ice cream, but you could also add another surprise element and add some crumbled mint Oreo cookies to the mix instead of chocolate chips, or maybe even both! To make the cake extra minty, why not add a little mint extract to the whipped cream topping!
If you don’t like chocolate or mint, any other cookies would work like graham crackers (crushed on top of the ice cream would be great with strawberries!).
Mint Chocolate Ice Cream Cake – Ingredients:
CHOCOLATE CAKE (We used this one-bowl chocolate cake recipe)
1 1/2 cups Unbleached All-Purpose
1 1/2 cups Sugar
3/4 cup Unsweetened Dutch Cocoa Powder
3/4 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1 1/4 teaspoons Kosher Salt
2 large Eggs, room temperature
3/4 cup Buttermilk, room temperature
3/4 cup hot Water
2 teaspoons pure Vanilla Extract
6 tablespoons Vegetable Oil
Nonstick baking spray
ICE CREAM:
On Quart Mint Chip Ice Cream
1/4 – 1/2 cup Chocolate Chips (optional)
WHIPPED CREAM TOPPING
- 1 pint of whipping cream
- 2 Tablespoons powdered sugar
- 2 Teaspoons vanilla extract
ADDITIONAL TOPPINGS
Oreo Mint Creme Chocolate Cookies
How do you make Mint Chocolate Ice Cream Cake?
Preheat oven to 350°F. Spray two round 8″ cake pans with baking nonstick spray.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
Pour into prepared cake pan. Bake until tops spring back when lightly pressed, about 30 minutes. Cool cakes in pans for 15 minutes before inverting onto parchment paper. Wrap in plastic wrap and freeze. Note you will only need one cake layer for this cake.
Ice Cream Layer:
Line a 8″ round cake pan with plastic wrap. Allow mint chip ice cream to lightly soften in a mixing bowl and mix. We added some green food coloring to ours for the mint look but that is optional. Add ice cream to the round cake plan, smoothing out the top and add chocolate chips on top. Place in freezer until once again frozen solid.
Layering the Cake:
Take one cake layer from the freeze, and unwrap the ice cream layer and invert on top of the cake layer.
Topping:
Whip a pint of whipping cream with powdered sugar and vanilla using a stand or hand mixer on medium to high speed until soft peaks form. You can also use store-bought whipped cream.
Using a piping bag and large star tip, pipe cream along the top of the ice cream, and create a border of whipped topping around the outside edge. Top with Oreo cookies upright in the center of each whipped topping star.
Keep the cake in the freezer, until it is ready to serve, allowing to come to room temperature for 10 minutes so it can easily be cut with a knife.
Add birthday candles, slice, eat and celebrate!
The Easiest Mint Chocolate Ice Cream Cake Recipe
Ingredients
- 1 1/2 cups Unbleached All-Purpose Flour
- Baking nonstick spray
- 1 1/2 cups Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 3/4 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 3/4 cup Buttermilk, room temperature
- 3/4 cup hot Water
- 2 teaspoons pure Vanilla Extract
- 6 tablespoons Vegetable Oil
Ice Cream
- 1 quart Mint Chip Ice Cream
- 1/4 - 1/2 Cup chocolate chips
Toppings
- 1 pint whipping cream
- 2 Tablespoons powdered sugar
- 2 Teaspoons vanilla extract
- Mint Oreo Cookies
Instructions
- Preheat oven to 350°F. Spray two round 8" cake pans with baking nonstick spray.In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.Pour into prepared cake pan. Bake until tops spring back when lightly pressed, about 30 minutes. Cool cakes in pans for 15 minutes before inverting onto parchment paper. Wrap in plastic wrap and freeze. Note you will only need one cake layer for this cake. Keep the toher cake layer in the freezer for another use. Ice Cream Layer:Line a 8" round cake pan with plastic wrap. Allow mint chip ice cream to lightly soften in a mixing bowl and mix. We added some green food coloring to ours for the mint look but that is optional. Add ice cream to the round cake plan, smoothing out the top and add chocolate chips on top. Place in freezer until once again frozen solid.Layering the Cake: Take one cake layer from the freeze, and unwrap the ice cream layer and invert on top of the cake layer. Topping:Whip a pint of whipping cream with powdered sugar and vanilla using a stand or hand mixer on medium to high speed until soft peaks form. You can also use store bought whipped cream in a pinch. Using a piping bag and large star tip, pipe cream along the top of the ice cream, create a border of whipped topping around the outside edge. Top with Oreo cookies upright in the center of each whipped topping star. Keep the cake in the freezer, until it is ready to serve, allowing to come to room temperature for 10 minutes so it can easily be cut with a knife. Add birthday candles, slice, eat and celebrate!
Video
Be sure to check out Dash’s baking Instagram @DashBakesTheGreats for more kids baking ideas and inspiration and all the written recipes HERE.
Agnes Hsu is a mom of three and has been inspiring parents and kids to get creative with easy activities and family friendly recipes for over 10 years. She shares her love for creative play and kids food to her 2MM+ followers online. Agnes' commitment to playful learning and kindness has not only raised funds for charity but also earned features in prestigious nationwide publications.