Mint Christmas Ice Cream Cake

A triple layered chocolate, mint and vanilla ice cream cake.

Mint Christmas Ice Cream Cake

A delicious triple layer Christmas ice cream cake! Chocolate, vanilla and mint flavoured ice-cream layers packed full of cookies, chocolates and more!

5 from 5 votes

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Course: Dessert

Cuisine: Christmas, ice-cream

Prep Time: 1

Chilling Time: 12

Total Time: 13

Servings: serves

Calories: 434kcal

Author: Lucy - Bake Play Smile

Cost: $20

Equipment

Freezer

Ingredients

Vanilla Layer

750 g vanilla ice cream
2 55g Peppermint Crisp bars crushed

Mint Layer

750 g mint ice cream
chopped mint flavoured chocolates (I used 1 x Mint Pattie and 1 x Mint Aero bar)

Chocolate Layer

750 g chocolate ice cream
100 g Oreos (or any chocolate biscuit), chopped
1 55g Cadbury Flake bar crumbled

For Decorating

1 bottle Ice Magic
extra mint flavoured chocolates and silver cachous (see notes)

Metric - US Customary

Instructions

Line an 8 cup capacity bowl with two sheets of cling wrap, allowing the sides to overhang.
Take the vanilla ice cream out of the freezer and allow it to soften (but not completely melt). Add the crushed Peppermint Crisp bars and stir to combine.
Spoon into the bottom of the cling wrap lined bowl, smooth the top with the back of a spoon and place into the freezer for 30 minutes or until set.
Take the mint ice cream out of the freezer and allow it to soften. Mix in the chopped mint chocolates and spread over the top of the vanilla ice cream layer. Place back into the freezer for 30 minutes.
Take the chocolate ice cream out of the freezer, mix in the chopped Oreos (or chocolate biscuits) and the chopped Flake bar and spread over the top of the mint layer.
Place back into the freezer and cover the top with cling wrap. Leave overnight.
When you're ready to decorate the Christmas ice cream cake, take it out of the freezer, remove the cling wrap and turn out on to a serving plate.
Pour the Ice Magic all over the top of the pudding, allowing it to drip down the sides (note: you won't need the entire bottle).
Decorate with extra mint flavoured chocolates (see notes).
Place back into the freezer for 20 minutes.
Serve immediately.

Notes

RECIPE NOTES & TIPS:

You can use any mint flavoured chocolates you like in this recipe. I used the following:

Mint Patties
Peppermint Crisp Bars
Mint Aero Bars
Cadbury Flake Bars
Darrell Lea Mint Chocolate Balls
Cadbury Peppermint Chocolate

These are all available from supermarkets in Australia. If you're outside of Australia, simply use any mint flavoured chocolates you have available.

Ice Magic - is also known as Magic Shell. This is poured over the top of the ice cream cake and sets hard. If Ice Magic or Magic Shell aren't available where you live, you can use melted chocolate instead.

Silver Cachous - these small edible silver balls can be bought from the baking section of the supermarket (generally near the 100s and 1000s or sprinkles).

Removing The Cake From The Tin - if the ice cream cake is hard to remove from the tin, rub your warm hands around the outside to soften and loosen. Pull firmly on the cling wrap to help lift the cake out.

Decorating - it's important to work quickly to decorate as the Ice Magic will set very quickly. You can always add a little extra Ice Magic to the top to help 'stick' the chocolate decorations on.

Make Ahead - the ice cream cake needs to be prepared at least the day before serving. You can however, prepare it a week ahead of time. For best results, I recommend decorating it on the day of serving.

Storing - store any leftover ice cream cake in an airtight container in the freezer for up to 1 week.

Nutrition