Mint Chip Ice Cream Cake
By Joe
Source: America's Test Kitchen.
A cool make-ahead ice-cream cake with a crisp chocolate biscuit crust, bands of chocolate and minty chocolate-chip ice cream, and a shower of sprinkles on top.
Always check the labels of the products you use.
Method
- 1
Crush. Seal the 36 chocolate sandwich biscuits in a freezer bag, press out the air and crush to fine crumbs with a rolling pin, then stir in the 57 g melted butter.
- 2
Press. Press half the buttery crumbs firmly over the base of the 23 cm springform tin and freeze for 15 min while the 950 ml chocolate ice cream and 950 ml mint chocolate chip ice cream soften on the worktop.
- 3
Layer. Scoop the softened chocolate ice cream over the frozen base, cover with cling film and push level with your hands.
- 4
Scatter. Scatter the remaining crumbs over the chocolate ice cream and press in gently.
- 5
Top. Scoop the mint chocolate chip ice cream on top, cover with film and push level, then peel off the film and finish with 4 tbsp sprinkles.
- 6
Freeze. Cover the cake and freeze for at least 2 h, or up to 1 week.
- 7
Serve. Loosen the edge with a knife, unclip the tin and cut into wedges.
Storage
Keeps well wrapped in the freezer for up to 1 week.
Free sugars
26.9 g per serving
53.8 % of the 50 g daily maximum · 107.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- freezer bag
- rolling pin
- 23 cm springform tin
- cling film
- knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 294 kcal |
| Protein | 3.6 g |
| Carbohydrate | 36.5 g |
| of which sugars | 26.9 g |
| of which free sugars | 26.9 g |
| Fat | 15.2 g |
| of which saturates | 7.7 g |
| Fibre | 1.3 g |
| Salt | 0.38 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
