a balanced plate with room for dessert

Mint Ice Cream Cake

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Girl Scout Thin Mints, mint ice cream, hot fudge, and chocolate wafers layered into a cake – what could be better? I had several boxes of Thin Mints laying around and as much as I love them, I haven’t been able to finish them all yet. So I figured I would put them to good use. Mint ice cream is also one of my favorite flavors, so I figured that I couldn’t go wrong with this!

mint ice cream cake

Mint Ice Cream Cake

1 box of chocolate wafers (I used Nabisco Famous Chocolate Wafers)
1/2 stick of butter, melted
1/2 box of Thin Mints (1 roll), crushed
1/2 gallon of mint ice cream, softened enough to spread
1/2 jar of hot fudge sauce

  1. In a food processor, crush the wafers (I used about 2/3 a box for the crust). Add the butter and mix until combined. Press the wafers into the bottom of a 9″ springform pan.
  2. Carefully spread half the ice cream on top of the crust.
  3. Sprinkle the crushed Thin Mints (a food processor works fine) on top of the ice cream and drizzle the fudge on top of the Thin Mints.
  4. Spread the remaining ice cream on top of the Thin Mint layer.
  5. Freeze the cake for at least 30 minutes – you want the ice cream to harden back up.
  6. Before cutting, run a knife dipped in hot water around the edge of the pan to loosen. Cut the cake with a warm knife as well.
  7. Serve the cake with the remaining hot fudge sauce!

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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