No-Bake Mint Chocolate Chip Ice Cream Cake in 4 Ingredients

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This Mint Chocolate Chip Ice Cream Cake has just 4 ingredients and is super easy to make. With layers of Oreo fudge crust, creamy mint chocolate chip ice cream and fluffy whipped topping, every bite is refreshing and indulgent. The best part? It requires just a few simple ingredients and minimal effort!

You know, sometimes it’s just fun to make your own “fancy” desserts. Ice cream cakes appear fancy, but they are incredibly easy to make because they often don’t require any baking or cooking at all! It’s just a little mixing and layering and unfortunately, waiting. Let’s take a look at what you need to make this Easy Mint Chocolate Chip Ice Cream Cake!

Ingredients:

• Oreo cookies – Crushed Oreos help create the crust. They give it structure and a nice crunch. 
• Jar of hot fudge – The hot fudge is mixed with the Oreos to create a spreadable crust for the ice cream. 
• Mint chocolate chip ice cream – The star! A container of mint chocolate chip ice cream is used in the center of the cake.
• Whipped topping (like Cool Whip) – The cake is topped with whipped topping for color, fluffy texture and additional flavor. 

Instructions:

1. Prepare the Oreo crust
   • Crush the Oreos using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
   • Remove the top of the hot fudge and warm in the microwave until runny, about 30 seconds.
   • Add the hot fudge to the Oreos and stir until combined.
   • Press the mixture into the bottom of springform pan or a 9X9 inch baking pan with tall sides. 
   • Place the crust in the freezer for about 10 minutes to set. 
2. Add the ice cream layer
   • Let the mint chocolate chip ice cream soften slightly at room temperature so it’s easier to spread.
   • Using an offset spatula if you have one, evenly spread the ice ream over the crust. 
   • Return to the pan to the freezer for at least 30 minutes, or until the ice cream is firm. 
3. Top with Cool Whip
   • Either pipe or spread thawed Cool Whip over the ice cream. 
4. Freeze 
   • Sprinkle crushed Oreos, chocolate chips or chocolate shavings on top for extra flavor and texture if desired.
   • Cover the cake with plastic wrap and freeze for at least 5 hours (or overnight) to set completely.
5. Serve and Enjoy!
   • Let the cake sit at room temperature for about 5 minutes before slicing. 
   • Dip a large, sharp knife in hot water to make it easier to slice the cake. 

Why You’ll Love This Mint Chocolate Chip Ice Cream Cake

• No-bake and easy to make – Just a few simple steps and you can make a beautiful, fancy ice cream cake!
• Perfect balance of textures -The combination of the chewy & crunchy crust, creamy mint ice cream and fluffy Cool Whip is undeniably delicious!
• Customizable – Add crushed Andes Mints for additional flavor and texture, chocolate sprinkles, chocolate sauce and even a layer for brownies for extra indulgence.
  • Don’t like mint? Any flavor of ice cream could work here. A simple vanilla, chocolate chip, or cookies and cream would be delicious! 
• Great for any occasion – Celebrate birthdays, holidays, anniversaries and more with this Mint Chocolate Chip Ice Cream Cake!

I love everything about this cake, but I must say the crust is really to die for. It’s thick and crunchy and chewy – totally reminds me of Dairy Queen’s Ice Cream Cakes…you know, that fudgy center part that makes you want to eat piece after piece? This is that crust, AND it’s just crushed up Oreo’s® and a jar of hot fudge.

If you love the classic mint and chocolate combo, you’ll also want to try my Andes Chocolate Mint Cookies, and my Peppermint Brownies – both are favorites when that mint chocolate craving hits!

I hope you enjoy this ice cream dessert as much as we do!

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Yield: 12

Mint Chocolate Chip Ice Cream Cake

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Mint CHocolate Chip Ice Cream Cake requires just 4 ingredients. A hot fudge oreo crust is topped with mint chocolate ice cream and whipped topping. Freeze until firm. Enjoy!

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Ingredients

• 1, 14.3 ounce package Oreo® cookies
• 1, 12.8 ounce jar hot fudge sauce (I used Hershey's®)
• 1.5 qt. mint chocolate chip ice cream
• 1, 8 ounce container whipped topping (Cool Whip®)

Instructions

1. Crush Oreo® cookies in a large zip bag. Add to large bowl.
   Heat hot fudge in the microwave (make sure to remove lid) for 30 seconds or until runny.
2. Add hot fudge to the bowl of crushed cookies and mix together.
   Press the crust into the bottom of spring form pan and place in the freezer for 30 minutes. You could also use a 9×9 inch pan that has high sides.
3. Take ice cream out of the freezer 15 minutes before adding it to the top of the crust. This will allow it to get mushy so it will spread easily. Spread ice cream on top of crust and place back in the freezer for several hours or overnight.
4. Take out the whipped topping 20 minutes before adding to the top of the ice cream. Pipe or spread it on the top of the ice cream and place back in the freezer to firm up. When you’re ready to serve, take the cake out of the freezer and remove it from the springform pan. Run a knife under hot water before cutting – this will help it cut more smoothly.

Notes

Store covered in freezer for up to 2 weeks.

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