Mint-Chocolate Ice Cream Cake Recipe
Mint-Chocolate Ice Cream Cake Recipe photo by Taste of Home

Mint-Chocolate Ice Cream Cake Recipe

Read Reviews
4 18 13
Publisher Photo
Frosty and impressive, this versatile ice cream cake is pretty enough for company, simple enough for a weeknight treat. Kathy Morrow in Hubbard, Ohio suggests you try food coloring to tint the whipped topping or use different flavors of ice cream, extracts and cookie or candy crumbs to suit different holidays or occasions!
TOTAL TIME: Prep: 15 min. + freezing
MAKES:10 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 10 servings


  • 2 packages (10 ounces each) individual cream-filled chocolate cakes
  • 3 cups mint chocolate chip ice cream, softened
  • 12 Oreo cookies, crushed, divided
  • 2 cups whipped topping
  • 1/2 teaspoon mint extract, optional

Nutritional Facts

1 serving (1 slice) equals 382 calories, 18 g fat (10 g saturated fat), 27 mg cholesterol, 340 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.


  1. Line a 9x5-in. loaf pan with plastic wrap. Place six chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours.
  2. Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap.
  3. Combine whipped topping and extract if desired; frost top and sides of cake. Sprinkle with remaining cookie crumbs. Yield: 10 servings.
Editor's Note: This recipe was tested with Little Debbie Devil Cremes.
Originally published as Mint-Chocolate Ice Cream Cake in Simple & Delicious July/August 2007, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Mint-Chocolate Ice Cream Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 26, 2014

"Couldn't find Suzy Q's. Used Voortman cookies and cream wafer cookies instead. One 12.3 ounce did the trick. Had 3 layers of cookies and ended with ice cream. Also, used Bryer's brand mint chocolate chip ice cream, and pretty much used it all. My husband suggested slicing with an electric knife, so will try that next time."

Reviewed Sep. 3, 2013

"Hostess is no longer making Suzy Q's but you can substitute Little Debbie Devil Dogs. This recipe reminded me of Bob's Big Boy Ice Cream Cake. I made some changes: used vanilla ice cream (twice what the recipe called for), and instead of frosting it with whip cream topped individual servings with hot fudge and whip cream on top (eliminating the Oreo topping). This was wonderful!"

Reviewed Mar. 3, 2013

"never heard of SuzyQ.Please be more specific with your recipes"

Reviewed Jul. 14, 2012

"what are susy,Qs"

Reviewed Oct. 10, 2011

"The first time I had this, my mom made it and everyone loved it, I decided to treat my boyfriend to one only where I live we have very limited stores and couldn't find the suzy q's but was able to find the Little Debbie's Devil Dogs, so I made it with them. My boyfriend loved it and it made a good substitution!! Will definately make again!!"

Loading Image