Mint Chocolate Ice Cream Cake
Prep time
Total time
This is not healthy, organic or low-cal. It is easy, no-bake and most important, what our grandson wanted for his birthday.
Recipe type: Dessert
Serves: 10-12
  • One half gallon of mint chocolate chip ice cream
  • Mint Oreos
  • One bottle Magic Shell chocolate ice cream topping
  • Assorted mint chocolate candy: Junior Mints, Mint M & M’s, Andes mints
  1. Prepare the pan by covering the bottom of the springform pan with plastic wrap then assemble the pan.
  2. Using the plastic wrap will make it easier to remove the cake from the pan for serving.
  3. Place the Oreos in food processor and process to coarse crumbs.
  4. Press approximately ⅔ of the crumbs into the bottom of the prepared pan and place in freezer for about 30 minutes.
  5. Remove the ice cream from freezer and allow to soften enough to be spreadable.
  6. Working quickly, scoop half the ice cream over the bottom crust and smooth out.
  7. If the ice cream is getting too soft, return the pan to the freezer until it is firm.
  8. Squeeze Magic Shell over the ice cream.
  9. Sprinkle remaining Oreo crumbs over the Magic Shell and top with more Magic Shell; return to freezer until firm - 10 to 15 minutes.
  10. Spoon the other half of the ice cream over everything and spread evenly.
  11. Freeze at least two hours.
  12. While the ice cream cake is in the freezer, unwrap the candy and cut the Andes mints.
  13. To serve, remove the side of the springform pan and transfer the cake to a serving platter using a spatula to lift the cake, allowing removal of the plastic.
  14. Squeeze out more Magic Shell and top with all the chocolate and mint candy. Serve immediately.
  15. Note: any remaining ice cream cake can be stored in the freezer, but it is more difficult to cut and eat when the candy on top is frozen.
Recipe by Spatula Queens at