Mint Chocolate Ice Cream Cake


Birthdays mean cake! Cake means I can get creative and make something I’ve never made before. My boyfriend requested an ice cream cake for his birthday. Chocolate cake with mint chocolate chip ice cream. I was excited to finally make one. It seemed easy enough to do with my busy schedule. All you need is two cakes and a tub of ice cream. I found a light, but delicious frosting recipe to cover the cake. Remember to work quickly with the ice cream to avoid melting. You don’t want to lose your cake and be left with a big, sticky mess!

For the cake:

2 cups all-purpose flour

2 cups sugar

1/4 tsp salt

4 tbsp unsweetened cocoa

2 sticks butter

1 cup boiling water

1/2 cup buttermilk

2 eggs, beaten

1 tsp baking soda

1 tsp vanilla extract

For the frosting:

5 tbsp all-purpose flour

1 cup milk

1 tsp vanilla extract

2 sticks butter

1 cup sugar


Preheat oven to 350 degrees F. In a large mixing bowl combine flour, sugar, and salt.


In a small saucepan melt butter. Stir in cocoa until combined. Add boiling water and allow mixture to boil for 30 seconds. Remove from heat. Pour into flour mixture and briefly stir to cool.




In a separate bowl, combine buttermilk, beaten eggs, baking soda, and vanilla extract. Stir buttermilk mixture into the flour mixture.


Pour batter into a greased cake pan and bake for 20 to 30 minutes or until toothpick inserted into center of cake comes out clean.


Allow to cool completely before removing from pan. In this case, I made two 9-inch cakes. Wrap both cakes in plastic wrap and allow to freeze overnight.


Take a clean cake pan and line with wax paper. Set out the ice cream to allow it to soften. Once soft, fill the wax paper-lined pan with ice cream until level. Allow to freeze overnight.

When you are ready to assemble the cake, remove cake and ice cream layers from freezer. Place one layer of cake on a platter or plate. Remove the ice cream layer from the cake pan, removing wax paper. Place on top of the cake layer. Place the second cake layer on top of the ice cream layer. Cover with plastic wrap and allow to freeze for an hour.




To start the frosting, whisk together the milk and flour in a small saucepan. Heat, stirring constantly until it thickens. The recipe states it should be as thick as brownie batter. Remove from heat and allow to cool completely. Add vanilla extract.


In a separate bowl, cream together the butter and sugar until light and fluffy. Add the cooled flour mixture. Beat until it reaches a consistency of whipped cream. Spread onto the cooled cake.





The cake was very delicious. The frosting covering the cake kept it moist in the freezer and protected the cake from freezer burn. If you can keep it covered, definitely go for it. It took awhile to finish off the cake, but it was a big success and all who tried it, loved it! I wouldn’t mind making more ice cream cakes. The next birthday… my sister. And she wants something a little more flashy!

The recipes were found here and here.


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