Mint Chip Ice Cream Cake
Inspired by techniques from America's Test Kitchen.
A cool make-ahead ice-cream cake with a crisp chocolate biscuit crust, bands of chocolate and minty chocolate-chip ice cream, and a shower of sprinkles on top.
Always check the labels of the products you use.
Method
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Equipment
- freezer bag
- rolling pin
- 23 cm springform tin
- cling film
- knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 294 kcal |
| Protein | 3.6 g |
| Carbohydrate | 36.5 g |
| of which sugars | 26.9 g |
| of which free sugars | 26.9 g |
| Fat | 15.2 g |
| of which saturates | 7.7 g |
| Fibre | 1.3 g |
| Salt | 0.38 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
- 36 chocolate sandwich biscuits (about 400 g), broken up
- 57 g unsalted butter, melted
- 950 ml chocolate ice cream
- 950 ml mint chocolate chip ice cream
- 4 tbsp sprinkles
- 1
Crush. Seal the 36 chocolate sandwich biscuits in a freezer bag, press out the air and crush to fine crumbs with a rolling pin, then stir in the 57 g melted butter.
- 2
Press. Press half the buttery crumbs firmly over the base of the 23 cm springform tin and freeze for 15 min while the 950 ml chocolate ice cream and 950 ml mint chocolate chip ice cream soften on the worktop.
- 3
Layer. Scoop the softened chocolate ice cream over the frozen base, cover with cling film and push level with your hands.
- 4
Scatter. Scatter the remaining crumbs over the chocolate ice cream and press in gently.
- 5
Top. Scoop the mint chocolate chip ice cream on top, cover with film and push level, then peel off the film and finish with 4 tbsp sprinkles.
- 6
Freeze. Cover the cake and freeze for at least 2 h, or up to 1 week.
- 7
Serve. Loosen the edge with a knife, unclip the tin and cut into wedges.
Storage
Keeps well wrapped in the freezer for up to 1 week.
