Best Chocolate Mint Whipped Cream Cake Recipes

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING

Mint Chocolate Chip Ice Cream Cake with Brownie Crust and Vanilla Whipped Cream Frosting image

Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.

Provided by Food Network

Categories dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Ice Cream Cake:
Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup crushed chocolate sandwich cookies
2 quarts mint chocolate chip ice cream, softened
Vanilla Whipped Cream Frosting:
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE-MINT WHIPPED CREAM CAKE RECIPE

Chocolate-Mint Whipped Cream Cake Recipe image

Lynette Granade, of Mobile, Alabama, won grand prize in a local cooking contest with this Chocolate-Mint Whipped Cream Cake. To make curls, you'll need to buy both vanilla- and chocolate-flavored candy coating, available in squares, wafers, or morsels. When we published this recipe in November of 1990, we suggested that you use a green-paste food coloring to tint the vanilla-flavored coating pale green. Some bakers today prefer not to use food coloring, so feel free to leave this out, if you wish. It will not change the delicious taste or beautiful appearance of the cake. You can make the curls a day or two ahead of time, and store them in a cool, dry place. For longer storage, freeze up to three months.

Provided by @MakeItYours

Number Of Ingredients 26

Ingredients

CAKE:
1/2 cup cocoa
1 cup hot water
1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
WHIPPED CREAM FILLING:
1 1/2 cups whipping cream
1 tablespoon powdered sugar
2 teaspoons peppermint extract
Green paste food coloring (optional)
CHOCOLATE FROSTING:
2 (1-ounce) squares unsweetened chocolate, melted
2 cups sifted powdered sugar
2 tablespoons hot water
1 egg white
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla extract
MARBLED CHOCOLATE CURLS:
12 ounces chocolate-flavored candy coating (squares, wafers, or morsels)
12 ounces vanilla-flavored candy coating (squares, wafers, or morsels)
Green paste food coloring (optional)

Steps:

Combine cocoa and hot water, stirring until smooth. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well. Combine flour and next 3 ingredients; add to creamed mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix after each addition. Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350˚ for 15 minutes. Cool in pans 10 minutes; remove cakes from pans, and let cool completely on wire racks. Prepare the Whipped Cream Filling: Combine first 3 ingredients in a medium mixing bowl; add a small amount of food coloring to mixture, if desired, and beat until soft peaks form. Spread filling between layers. Prepare the Chocolate Frosting: Combine first 3 ingredients in a mixing bowl; beat at medium speed of an electric mixer until mixture is smooth. Add egg white, butter, and vanilla, beat until smooth. Set bowl in a pan of ice water, and beat until frosting is thick enough to spread. Spread on top and sides of cake. Prepare the Marbled Chocolate Curls: melt 12 ounces chocolate-flavored candy coating in a double boiler placed over hot water. Pour onto a smooth surface, such as marble or an aluminum foil-lined baking sheet. Then melt 12 ounces vanilla-flavored candy coating. Stir a small amount of green paste food coloring (if desired) into vanilla coating; pour vanilla coating over chocolate layer. Using a spatula, swirl the two colors to create a marbled effect, covering about a 12- x 9-inch area. Let stand at room temperature until coating cools and feels slightly tacky but is not firm. (If coating is too hard, curls will break; if too soft, coating will curl.) Pull a cheese plane across coating until curl forms. Spread Whipped Cream Filling between layers; spread Chocolate Frosting on top and sides of cake. Garnish, placing curls around outside of cake first, and working to the center.