Ingredients
Equipment
Method
Build the crust
- Combine the crushed chocolate sandwich cookies and melted butter until evenly moistened. Press the mixture firmly into a 9-inch springform pan and freeze 15 minutes until set.
Add the mint layer
- Spoon the softened mint chocolate chip ice cream onto the frozen crust and spread it into an even layer, smoothing the top. Freeze 4 hours until firm.
Ganache and final assembly
- Pour the chocolate ganache over the frozen cake, letting it drip down the sides for a textured look. Freeze 1 hour until the ganache sets.
- Pipe whipped cream around the edge and decorate the top with Andes mint pieces and fresh mint for a bright finish. Freeze 1 more hour before serving so the slice holds clean edges.
Notes
For the cleanest slices, run a hot knife under water, wipe dry, and slice straight through after the final 1-hour freeze. Store covered in the freezer for up to 1 week; texture will soften slightly with longer storage. Freezing is yes—wrap individual slices in plastic wrap and foil for up to 1 month. For a lighter option, swap the whipped cream for light whipped topping and use reduced-fat ice cream if desired.