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Mint Chocolate Ice Cream Sandwich Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 90 reviews
  • Author: Jaden
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 4 hr 15 min
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Mint Chocolate Ice Cream Sandwich Cake is a refreshing and festive no-bake dessert featuring layers of classic ice cream sandwiches combined with mint-flavored whipped topping, mini chocolate chips, and a drizzle of rich chocolate sauce. Perfect for gatherings and easy to prepare, it offers a delightful mint-chocolate flavor that’s sure to impress.

Ingredients

Units Scale

Ice Cream Sandwich Base

  • 24 ice cream sandwiches

Mint Whipped Topping

  • 1 (16 ounce) container Cool Whip, thawed
  • green gel food coloring (to desired shade)
  • 1 teaspoon peppermint extract

Toppings

  • 1/2 cup mini chocolate chips
  • 1/4 cup chocolate sauce (hot chocolate syrup or jarred hot fudge)

Instructions

  1. Prepare Ice Cream Sandwich Layer: Unwrap 12 of the ice cream sandwiches and arrange them in a single layer in a 9×13-inch pan. Slice 1 or 2 sandwiches if necessary to fit the pan dimensions precisely.
  2. Make Mint Whipped Mixture: In a large mixing bowl, gently fold together the thawed Cool Whip, green gel food coloring, and peppermint extract until the mixture reaches a smooth consistency with your desired shade of mint green.
  3. First Layer Assembly: Spread half of the mint-flavored Cool Whip mixture evenly over the arranged ice cream sandwiches to create a creamy layer.
  4. Add Chocolate Chips: Sprinkle half of the mini chocolate chips evenly over the whipped topping layer to add texture and chocolate flavor.
  5. Repeat Layers: Unwrap and arrange the remaining 12 ice cream sandwiches on top of the chocolate chips layer. Spread the remaining Cool Whip mixture over these sandwiches and sprinkle with the remaining mini chocolate chips.
  6. Freeze the Cake: Cover the pan with plastic wrap or foil and place it in the freezer for at least 4 hours to allow the cake to firm up and flavors to meld.
  7. Serve with Chocolate Sauce: Before serving, drizzle the chocolate sauce generously over the top layer. Cut the cake into squares and serve chilled for a refreshing dessert.

Notes

  • For best results, ensure the Cool Whip is fully thawed but still cold for easy mixing.
  • You can adjust the amount of peppermint extract and food coloring to suit your taste preference.
  • If you prefer a richer chocolate flavor, use hot fudge sauce instead of chocolate syrup.
  • Make sure to freeze the cake long enough so it holds its shape when sliced.
  • This dessert is best served directly from the freezer to prevent melting.

Nutrition

  • Serving Size: 1 piece
  • Calories: 232
  • Sugar: 20 g
  • Sodium: 112 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 0 g
  • Protein: 4 g
  • Cholesterol: 18 mg

Find it online: https://yummyhere.com/mint-chocolate-ice-cream-sandwich-cake-recipe/