Line a 9-inch springform pan with plastic wrap. Place a round 9-inch piece of parchment paper on the bottom of the pan.
Calling all mint chocolate lovers! You'll love this minty ice cream sandwich cake, a refreshing summer dessert.
Servings and Ingredients
|7 Hy-Vee We All Scream! Mint Chip Ice Cream Sandwiches|
|15 Hy-Vee fudge filled Dunksters cookies, crushed, divided|
|1 pt. Till the Cows Come Home chocolate ice cream|
|½ c. prepared hot fudge sauce|
|⅓ c. plus 3 tbsp creme de menthe baking bits, divided|
|1 pt. Till the Cows Come Home mint ice cream, softened|
|1 pt. Till the Cows Come Home vanilla bean ice cream, softened|
|1 (8-oz) container Hy-Vee whipped topping, thawed|
Things To Grab
- 9-inch springform pan
- Parchment paper
Unwrap the ice cream sandwiches and cut in half both lengthwise and widthwise, giving you 4 pieces each, 28 pieces total. Stand the sandwich pieces on end and line the border of the springform pan.
Place all but 2 tablespoons of crushed cookies in the bottom of the springform pan and press to form crust. Place pan in freezer to harden.
Remove pan from freezer and spread softened chocolate ice cream on top of crust. Drizzle hot fudge on top of ice cream and evenly distribute 1/3 cup creme de menthe pieces. Place in freezer until hardened.
Evenly spread softened mint ice cream on top of creme de menthe layer and freeze until hardened.
Evenly spread softened vanilla bean ice cream on top of mint ice cream layer.
Evenly spread whipped topping on top of vanilla ice cream layer and garnish with remaining 2 tablespoons crushed cookies and 3 tablespoons creme de menthe baking pieces. Freeze until ready to serve.
To serve, dip a knife in hot water and wipe clean before cutting into 10 even pieces.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 85mg
- Sodium: 320mg
- Total Carbohydrates: 97g
- Protein: 11g