Treat yourself this weekend to this Mint Cookies and Cream Ice Cream Cake. You only need three ingredients to put together this dessert. To start off, you will need two of your favorite choices of ice cream, or you can use what is recommended below in the recipe.
It’s been kind of quiet around here. Summer has officially started for our household and that means swim lessons, vacation bible school, summer camp, lake trips and vacations. All in the midst of our daily Monday through Friday 8-5 jobs. Let’s all take a break this weekend and treat ourselves to this Mint Cookies and Cream Ice Cream Cake.
Ice Cream Cakes are a classic and I like to make a different one each summer because they are easy to prepare and are a great crowd pleaser. In the past, I’ve made S’more Brownie Ice Cream Cakes, Cookie Dough S’more Ice Cream Cake, and Candy Ice Cream Cake.
For this ice cream cake, I’m combining two of my favorite flavors which happen to be Mint Chocolate Chip and Cookies and Cream. If you’ve never made an ice cream cake before, don’t be afraid because they are so easy to make and it would be a great dessert to get the kids involved in the action.
I like to use a springform pan (affiliate link) for ease and it provides a better presentation for the actual Mint Cookies and Cream Ice Cream Cake. You will also need a bag of your favorite cookies and cream cookies… I tend to always reach for Oreos. You can skip the Oreos and add in your favorite chopped up candy bar, but since I went with Tillamook’s Cookies and Cream Ice Cream, it only seemed fitting to keep with the cookie trend.
Allow both cartons of ice cream to soften but not completely melt. This process can take 20 minutes or more. Pour one of the cartons into the bottom of the springform pan. Use a spatula to spread the ice cream around to create a flat layer. Place in the freezer for at least 2o minutes to harden. Remove from the freezer and place the crushed Oreos on top of the solid ice cream. Place back in the freezer for 5 minutes. Remove and top with the remaining carton of ice cream. Using the same spatula to spread the ice cream around to create an even layer. Cover the ice cream cake and place in the refrigerator for at least 3-4 hours before serving. Optional- More cookies for a topping
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