Original recipe & images: Stephanie's Sweet TreatsLook no further for your recipe of the summer! This Mint Chocolate Chip Ice Cream Cake is creamy, refreshing and luscious. Not to mention the show-stopping green color!
This recipe by Stephanie's Sweet Treats highlights our Forest Mint + 72% Dark Chocolate bar to really accentuate that delicious minty flavor we all know and love. Our new 60% Semi-Sweet Chocolate Chips are perfect to create the rich ganache that goes over the top! Whether you're celebrating something, looking for a fun recipe to try or just really craving mint chocolate, this recipe is for you.
All of ESC’s chocolate is certified Fairtrade, gluten-free, and non-GMO (with plenty of vegan options to choose from). You can feel good about enjoying good chocolate. Enjoy!
mint chocolate chip ice cream cake
Yields: 16 servings
Total time: ~10 hours (with freezing)
First, preheat the oven to 350℉. Spray one 9X9-inch square pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Set aside.
Next, heat the hot water over the stove until steaming. In a medium bowl, mix the vanilla, eggs, buttermilk, and oil. Slowly pour the hot water into the egg mixture and mix.
Pour the wet ingredients into the dry ingredients and whisk until smooth. Make sure not to over mix.
Pour the batter evenly into the cake pan. Bake for 22-24 minutes. Bake until a toothpick inserted comes out clean. While the cakes are baking, pull out the ice cream.
Let the cakes sit in the hot pan for 10 minutes before transferring to a cooling rack, then cool completely. Once cool, wrap each cake in cling wrap. Then freeze the cake layers.
Finally, wash the 9X9-inch pan and line the pan with foil. Pour all of the ice cream into the foil. Then, cover with foil and place in the freezer overnight.
Mint Whipped Cream
Place a metal bowl with a whisk attachment in the freezer for 10 minutes. In a small bowl, mix the powdered gelatin and cold water. Allow it sit for at least 5 minutes.
In the meantime, add heavy cream, powdered sugar, and vanilla into the cold bowl. Beat on high speed until medium peaks form.
Then heat the gelatin in the microwave for 5 seconds. Add the small amount of heavy cream and mix until combined. Heat for another 5 seconds.
Slowly add the gelatin into the whipped cream while the mixer beats on high speed. Then, add in the peppermint extract, 2 drops of green food dye, 1 drop of blue food dye, and a very very small drop of brown food dye. Beat on high speed until thick and stiff peaks.
Pour in the chopped chocolate and use a rubber spatula to gently fold it in. It should still very thick whipped cream.
Chocolate Ganache
Start this right before you need it. Pour the chocolate chips into a bowl. Heat the heavy cream into a small saucepan over medium-low heat. Heat until hot and steaming. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.
Use a rubber spatula to gently mix until smooth.
Assembly
Place the cake down on the board. Spread 1 cup of mint whipped cream over the cake. Top with the frozen ice cream.
Quickly frost the cake with the whipped cream. Place the cake in the freezer while you make the chocolate ganache.
Spread the chocolate ganache over the cake.
Place the cake back in the freezer so it is solid. Pull the cake out for 10-15 minutes to let thaw before cutting into it.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cakes.
If high altitude baking- Add an extra 1 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!
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