Mint Chocolate Chip Ice Cream Cake with Oreo Crust

When I first started this blog, I really wanted to share all of my favorite dessert recipes. I have a ton of them! But there was absolutely no way I could manage taking good pictures of them before I took them to our church potluck. I was working away from home during the day, I’d make the dessert at night, then take it to church the next day.

Fast forward to when blogging finally became my full-time job and I felt paralyzed by the fear of taking less than perfect pictures of the recipes I’ve been wanting to share with you for so long! I can’t explain it. I just wanted my favorite recipes to be my favorite pictures, too, and I just couldn’t seem to get over the intimidation I felt!

I’m a recovering perfectionist and it’s hard to shake those feelings sometimes. I’m trying to lean into perfecting the unperfect with food photography, which is even more challenging sometimes!

But I’m trying! And I am leading with one of my childhood favorites – this Mint Chocolate Chip Ice Cream Cake! This dessert gets rave reviews, I think you’ll love it too!

If you have a craving for minty, then I think you’ll love this McDonald’s Copycat Shamrock Shake , Shamrock Shake Lasagna , these Mint Oreo Brownies , or Grasshopper Mint Cookies , too!

What You’ll Need

1 (14 oz) package Oreos, Crushed

6 tbsp Butter, Melted

1 1/2 quarts Mint Chocolate Chip Ice Cream

3 (12.8 oz) jars Hot Fudge Topping

1 (8 oz) Cool Whip

Mini Chocolate Chips

How to Make Mint Chocolate Chip Ice Cream Cake

Set out 9 x 13 pan.

Remove ice cream from the freezer and let thaw until ready to use.

Pulse 1 (14 oz) package Oreos in a food processor until you have crumbs. Pulse in 6 tbsp melted butter into the crumbs until crust forms.

Press crumbs evenly and firmly into the pan and freeze for 10 minutes to harden.

Spread 1 (12.8 oz) jar hot fudge topping over the cooled Oreo crust evenly. Chill in the freezer for another 10 minutes to harden.

Spread 1 1/2 quarts Mint Chocolate Chip Ice Cream over the chilled fudge topping evenly. The ice cream should be very soft. Keep from melting all the way.

Return to the freezer for 2 hours.

Spread 2 (12.8 oz) jars hot fudge topping over the frozen ice cream.

Top with 1 (8 oz) thawed Cool Whip.

Garnish with mini chocolate chips.