Mint Chocolate Chip Crunch Ice Cream Cake
makes 12 servings
Consider this cake -- which can be made up to 5 days ahead and frozen -- a most refreshing after-dinner mint.
Read more about this recipe at the Washington Post.
4 cups (18 ounces) chocolate wafer cookie crumbs
3/4 stick (3 ounces) unsalted butter, melted
6 ounces semisweet chocolate, chopped
1 tablespoon canola or corn oil
2 quarts mint chocolate chip ice cream, slightly softened until spreadable
prep: 30 minutes
total: 1 hour , plus at least 6 hours to freeze
9-inch springform pan at least 2 3/4-inches high
2 large bowls
heatproof container
saucepan
aluminum foil
1. Preheat the oven to 325F. Butter a 9-inch springform pan with sides at least 2 3/4 inches high.
2. In a large bowl, combine 2 cups of the cookie crumbs and the melted butter. Press the mixture evenly over the bottom and 1 inch up the sides of the pan. Bake for 6 minutes. Transfer to a wire rack to cool completely.
3. Place the remaining 2 cups of cookie crumbs in a large bowl and set aside.
4. Combine the semisweet chocolate and oil in a heatproof container placed over, but not touching, a saucepan of water set over medium to medium-low heat, stirring until the chocolate is smooth. Add the melted chocolate to the cookie crumbs in the bowl, stirring until the crumbs are evenly coated. Cool for 15 minutes or until cool to the touch (the chocolate crunch will become crisp).
5. Spread half of the softened ice cream over the cooled crumb crust. Sprinkle half of the chocolate crunch evenly over the ice cream. Spread the remaining ice cream over the crunch and sprinkle the remaining chocolate crunch evenly over the ice cream. Cover tightly with aluminum foil and freeze until firm, at least 6 hours or up to 5 days.
6. Let the cake stand at room temperature to soften slightly before serving, about 5 minutes. Remove the sides of the pan and serve.
