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Mint-Chocolate Chip Ice Cream Cake

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Source: Burt Wolf's Table

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Ratings: 1

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Active Time:  15 Minutes
Total Time:  3 Hours 15 Minutes
Yield:  Makes 12 servings

RECIPE INGREDIENTS

2 quarts mint-chocolate chip ice cream

1 cup finely crushed chocolate wafer cookie crumbs

3 tablespoons melted butter

2 tablespoons green creme de menthe (optional)

DIRECTIONS

Remove the ice cream from the freezer and allow it to soften slightly.

In a medium bowl, combine the cookie crumbs and melted butter, tossing until evenly moistened. Press the mixture over the bottom of a 9-inch springform pan.

Using a large, sturdy spoon, mix the ice cream until spreadable, but not melted. Spread 1 quart of the ice cream evenly over the cookie crumbs. Drizzle the creme de menthe over the ice cream.

Spread the second quart of ice cream over the creme de menthe. Cover with plastic wrap and place the pan in the freezer for at least 3 hours, or overnight.

To remove the cake from the pan, warm the blade of a knife with hot water and run it around the perimeter of the cake. Unlatch the springform side and remove.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Makes 12 servings

Calories:

447

Fat. Total:

30g

Fiber:

Carbohydrates, Total:

40g

Sodium:

116mg

% Cal. from Fat:

60%

Cholesterol:

135mg

Protein:

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Rating:

by: Judy

Reviewed: 06/30/2009

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This is great. Can be made with melted choc. and rice krispies.

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