Mint-Chocolate Ice Cream Cake

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Mint-Chocolate Ice Cream Cake

Ingredients

  • 1 package (16 ounces) Suzy Q’s
  • 3 cups mint chocolate chip ice cream, softened
  • 12 cream-filled chocolate sandwich cookies, crushed, divided
  • 2 cups whipped topping
  • 1/2 teaspoon mint extract, optional

Directions

  1. Line an 8-by-4-by-2-inch loaf pan with plastic wrap. Place four Suzy-Q’s in pan, completely covering the bottom. Spread ice cream over Suzy-Q’s; sprinkle with half of the cookie crumbs. Press remaining Suzy O’s on top. Cover and freeze for at least 3 hours.

  2. Just before serving, remove from the freezer and invert onto a serving plate. Carefully remove the pan and plastic wrap.

  3. Combine whipped topping and extract if desired; frost top and sides of cake. Sprinkle with remaining cookie crumbs.

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