I completely forgot to post this recipe. This Mint Chocolate Chip Ice Cream Cake was the birthday cake I made for myself... a month ago.
Some of you were probably waiting on this recipe. I'm very sorry for the wait; it kind of got lost in my recipes.
I give this cake a good rating. All of my family liked it, and I enjoyed it as well. What we have here is a chocolate-chocolate chip cake layer, baked in a springform pan, topped with mint chocolate chip ice cream, crushed Mint Oreos, and melted chocolate.
I thought the ice cream cake was perfect, except I wish I had used dark cocoa powder, or more cocoa powder in the cake layer. It wasn't quite chocolate-y enough for me.
Haha. I'm laughing at myself right now. There wasn't enough chocolate for me in this cake. I mean, look at it!
For the ice cream I used mint chocolate chip frozen custard I bought from Andy's. Sooo good. You have no idea.
This is an easy dessert, and it doesn't take very long to make. It's perfect for the hot weather everyone is having. Honestly, the only dessert I've been in the mood for lately is ice cream. It's just so, so hot outside. It's going to be a 105 degrees today. Ugh.
6 tablespoons unsalted butter, softened
1/2 cup + 2 tablespoons granulated sugar
1 large egg
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
1/2 cup water
1 cup cake flour
3/4 cup semi-sweet chocolate chips, divided use
1 quart good quality mint chocolate chip ice cream, softened
10 mint Oreos, crushed
Heat oven to 350 degrees F. Coat insides and bottom of a (10-inch) springform pan with nonstick cooking spray.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute. Beat in egg, baking powder and salt until well combined. Reduce mixer speed to low and beat in cocoa powder, buttermilk and water until well combined. Beat in flour and 1/2 cup chocolate chips until combined. Pour into pan. Place pan on a cookie sheet.
Bake 20-25 minutes or until set. Cool completely. (I even froze mine for a while to get it nice and cold.) Spread ice cream over the top of cake. Sprinkle Oreo crumbs on top. In the microwave, in a ziploc bag, melt remaining 1/4 cup chocolate chips with a teaspoon of shortening. Cut the tip off of the bag and pipe chocolate over the top of cake. Cover and freeze until ready to serve.
Makes 10 servings