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Mini Mint ‘n Chip Ice Cream Cakes

by Christa on May 2, 2012

Post image for Mini Mint ‘n Chip Ice Cream Cakes

Welcome to the new Mini Baker blog! Thank you to all my previous followers at minibakercupcakes.blogspot.com who have made the switch to my new site. The new Mini Baker is an even better version of the last & is very user friendly! Please let me know if you have any questions or comments- I love to hear your feedback! And most of all HAPPY BAKING!

These are 3” mini cakes with 5 layers of pure pleasure. Growing up, I loved going to birthday parties where the kids had Baskin Robbins (aka 31 Flavors) ice cream cakes. Since then, I’ve always wanted to make one, but never dared to. I figured it would never taste as good as that store-bought deliciousness. Oh boy was I wrong. Not only are these just as delicious, they are even CUTER!

This recipe makes four mini Mint ‘n Chip Ice Cream Cakes, but each mini cake will feed at least two because they are quite rich.

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Mini Mint ‘n Chip Ice Cream Cakes

(makes four mini 3” cakes)


Chocolate Cake:

2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup vegetable oil
1 1/2 cups hot water
2 eggs
2 teaspoons vanilla

Ice Cream:
1.75 quarts Thrifty’s Mint ‘n Chip Ice Cream (or your favorite Mint ‘n Chip Ice Cream)

8 oz. Cool Whip, thawed and refrigerated

1. Preheat oven to 350 degrees F. Spray a 9”x13” baking pan with cooking spray & dust with flour, set aside.
2. Chocolate Cake: In a large bowl combine all of the ingredients and mix well on medium-high speed. Be sure to scrape down the sides half the way through. Batter will be thin and runny.
3. Pour batter into prepared 9”x13” pan. Bake 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and cool completely.
4. While the cake is cooling, prepare two 10” round cake pans by spraying lightly with cooking spray. Remove ice cream from the freezer and microwave for 30-second intervals until the ice cream is soft and pliable, but not runny. (It took me about 90 seconds on 50% power).
5. Lightly spread 2 cups of ice cream into each of the prepared cake pans. Use the back of a spatula or clean hands to push the ice cream to the edges and flatten evenly in the pans. Re-freeze for 1 hour.
6. While the ice cream is re-freezing, cut the cake. Using a biscuit cutter, cut six 2 ½” or 3” cake circles. Once you have cut 6 cake circles, cut each individual cake in half horizontally. You will have 12 cake circles in total. The leftover cake can be frozen or used for a trifle (that’s what I did!)
7. Put the cake circles on a baking sheet in a single layer, covered in foil & freeze for 30 minutes to an hour to harden slightly.
8. Remove the ice cream from the freezer and use the same biscuit cutter (same size as the cake circles) to cut 4 circles of ice cream from each pan, 8 circles total. Use a metal spatula to gently lift the ice cream circles from the pan.
9. Quickly layer the chocolate cake with the mint n’ chip ice cream, beginning and ending with cake. As you finish one cake, put the others in the freezer until you have time to frost with Cool Whip.
10. Working quickly, lightly frost the outside of the cakes with Cool Whip. I did a “crumb coating” in which I put a thin layer of Cool Whip on each cake, re-froze them, then finished with another coating of Cool Whip so they were crumb free and perfectly white.
11. To serve, top with fresh mint leaves & a Junior Mint candy. *Cakes will keep for up to a week in the freezer. Be sure to store them in an airtight container to prevent that “freezer taste.” Enjoy!

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{ 3 comments… read them below or add one }

a kelso May 5, 2012 at 7:39 pm

Sounds like the perfect dessert for Mother’s Day. Yum…Mommisita


Nancy Petralia May 9, 2012 at 7:41 am

Christa, your new website is beautiful as are your recipes, keep them coming….Nancy


Kathia Castro May 9, 2012 at 7:08 pm

Christa, I love your new blog design, clean, elegant and of course full of your yummy recipes.


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