Mini Chocolate Mint Ice Cream Cake
A decadent chocolate mint ice cream cake with rich layers of chocolate and refreshing mint flavor.
Ingredients
- 1 pack chocolate wafer cookies crushed
- 3 tbsp butter melted
- 2 cups mint chocolate chip ice cream softened
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
- 2 tbsp peppermint extract optional for extra mint flavor
Instructions
- Preheat oven to 350°F (175°C).
- Combine crushed cookies with melted butter and press into mini pans. Bake for 8 minutes.
- Let the crust cool, then spread softened mint ice cream on top.
- Freeze for 1 hour to set the ice cream.
- Melt dark chocolate with heavy cream until smooth, pour over ice cream layer.
- Freeze until fully set (about 2 hours).
Notes
Nutritional Values (Per Serving)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 8%
- Iron: 4%
- Vitamin D: 2%
- Vitamin C: 1%
Additional Notes/Tips
- Add crushed candy canes for a festive touch.
- For extra chocolatey richness, drizzle more chocolate over the top before freezing.
- Allow the cake to soften for 5 minutes before serving for the perfect texture