Description
This Mint Chocolate Chip Ice Cream Cake combines a rich, moist chocolate cake base with creamy mint chocolate chip ice cream, layered with luscious chocolate ganache and topped with decadent chocolate truffles. Perfect for indulgent celebrations or a refreshing dessert.
Ingredients
Scale
- 1 cup cake flour
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar (packed)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 tbsp cubed unsalted butter (room temperature)
- 1/2 cup sour cream (room temperature)
- 2 tbsp vegetable or canola oil
- 1 large egg (room temperature)
- 1/4 cup whole milk (room temperature)
- 1 tsp vanilla extract
- 1/3 cup hot coffee
- 1/3 cup unsweetened Dutch cocoa powder
- 1.4 quart mint chocolate chip ice cream tub
- 3/4 cup heavy whipping cream
- 1 1/8 cup semi-sweet chocolate chips
- 1 ¾ cup cake crumbs (from the cut top layer)
- 1/4 cup + 1 tbsp semi-sweet chocolate chips
- 2 tbsp heavy whipping cream (for truffles)
- 1/2 cup semi-sweet chocolate bar (chopped, for dipping truffles)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch metal square pan with parchment paper and set aside.
- In a stand mixer bowl, combine cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and salt. Add cubed unsalted butter and mix on low speed for 3 minutes until the mixture resembles coarse sand.
- Mix in sour cream and vegetable oil until combined, forming a thick paste. In a separate bowl, whisk the egg, whole milk, and vanilla extract. In another bowl, whisk hot coffee and Dutch cocoa powder.
- Gradually stream in the egg/milk mixture, followed immediately by the coffee/cocoa mixture, mixing until just combined. Scrape down the bowl and pour batter into the prepared pan.
- Bake for 28-35 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool on a wire rack for 20 minutes, then remove from pan and chill in the freezer to firm up for easier cutting.
- Warm 3/4 cup heavy whipping cream and pour over 1 1/8 cup semi-sweet chocolate chips. Let sit for 1 minute, then stir to emulsify. Set aside to cool.
- Line the 8×8 pan with plastic wrap on all sides. Use a serrated knife to cut off the cake’s top so it’s 1 inch tall, then slice horizontally into two 1/2 inch layers. Reserve cake crumbs for truffles.
- Place one cake layer in the lined pan and pour half the ganache over it. Freeze for 20-30 minutes until ganache is firm.
- Remove ice cream from the freezer and take off the lid. Let soften for 20-25 minutes until spreadable.
- Spread slightly more than half of the softened ice cream over the set ganache layer, leaving about 1 inch space at the top of the pan. Freeze for 1 hour until firm.
- Microwave 1/4 cup + 1 tbsp semi-sweet chocolate chips with 2 tbsp heavy cream for 15-30 seconds and stir to combine. Mix ganache into reserved cake crumbs. Chill for 20 minutes, then scoop into 1 tbsp balls and place on parchment-lined tray.
- Melt chopped semi-sweet chocolate bar in 15-second intervals stirring until chocolate stays between 88-90°F. Coat each truffle in melted chocolate, place on tray, sprinkle with chocolate sprinkles, and chill in fridge until set.
- Place second cake layer atop ice cream. Spread remaining ganache over the top. If too firm, warm ganache gently for 5-10 seconds to spread. Arrange truffles on top.
- Freeze assembled cake for at least 4 hours. Lift cake out using plastic wrap, slice into servings, and enjoy.
Notes
- For measuring cake flour, spoon it into the measuring cup and level it off.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg