Chocolate Mint Ice Cream Cake Recipe

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Chocolate Mint Ice Cream Cake

Judy Dahman


I first heard of this recipe on the "Camp Cookoff: Robert vs. Guy" episode of "Dinner: Impossible" on the Food Network. This dessert was the tiebreaker between Robert Irvine and Guy Fieri with the kids, putting Guy over the top to win. Although Guy suggests using Junior Mints and chocolate syrup and refers to it as a pie, I personally prefer Andes Candies and Magic Shell topping, and adapted the recipe accordingly. The result is an ice cream cake as good as any from Cold Stone Creamery or Dairy Queen.

★★★★★ 2 votes
15 Min


1-1/4 stick
6 c
oreo cookies, crumbled
1 qt
mint chocolate chip ice cream, slightly softened
1 lb
andes creme de menthe thins candy, chopped and frozen
1 bottle
smucker's magic shell chocolate fudge topping (to taste)
1 c
whipped cream (to taste)


1In saute pan, heat butter over medium-low heat until softened. Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed throughout the crumbs.
2Line a half sheet cake size pan (approximately 18" x 13" x 2") with plastic wrap. Spread half the cookie crumb mixture over the plastic.
3With mixer on lowest speed or by hand, combine ice cream and candy, mixing slowly.
4Pour ice cream mixture over cookie crumbs and spread gently throughout pan, trying not to break the cookie crumb base. Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours.
5Cut into squares. Serve with chocolate topping and whipped cream. Garnish each piece with mint sprig, if desired.

About this Recipe

Other Tags: Quick & Easy, For Kids