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The Easiest Mint Chocolate Ice Cream Cake Recipe

Agnes Hsu
The Easiest Mint Chocolate Ice Cream Cake Recipe


  • 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


  • 1 pint whipping cream
  • 2 Tablespoons powdered sugar
  • 2 Teaspoons vanilla extract
  • Mint Oreo Cookies


  • 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. 
    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!


Keyword mint chocolate chip ice cream cake
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