Mint-Chocolate Chip Ice Cream Cake
- Active Time 15m
- Total Time 3h 15m
Makes 12 servings
- 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)
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.
nutrition information per serving
447 calories; 30g total fat; 135mg cholesterol; 116mg sodium; 40g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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