My lovely friend is turning 30 and that right there deserves a cake… or maybe 3… and a drink! If I’m making a birthday cake I like to make something fitting to the recipient. This cake was inspired by the color mint green, cause really it’s just her color.
I love, love, love eating ice cream cake. Photographing it however is a different story. And don’t be like me and frost it without giving it a solid hour to set back up in the freezer. I hear patience is a virtue, it’s just not one of mine. Why does ice cream have to melt so fast anyway?
Don’t forget to be very careful when buying your mint chip ice cream, there are some brands out there that sell white mint chip ice cream. If it’s mint it needs to be green in my book.
And we should probably talk about this frosting. The fluff gives it this amazingly perfect fluffy consistency and chilled it still tastes just right.
You know the first time I had fluff I was in high school? My mother had successfully shielded me from fluff and convinced me that jelly had the rightful place next to peanut butter. But, man oh man, that first time I had fluff it was love at first bite.
I do still love jelly with my peanut butter, but fluff with chocolate cake you just can’t go wrong.
Happy Birthday to you L!!! Hope the cake helps you ease into your 30’s, if that’s possible!
Mint Chocolate Ice Cream Cake
2 Cups Flour
2 Cups Sugar
1 Cup Cocoa Powder
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Milk
1/2 Cup Butter, melted
2 Large Eggs
1 Teaspoon Vanilla Extract
1 Cups Warm Coffee
One 1/2 Gallon of Mint Chip Ice Cream, softened slightly
Preheat the oven to 325 degrees.
Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed. In a separate bowl, pour in the milk, butter, add the eggs, and vanilla. With a spoon stir the wet ingredients until just combined. Add the wet ingredients 1/3 at a time to the dry ingredients in the mixer at a medium-low speed. Once combined pour in coffee. Mix for one minute longer.
Pour equal amounts into three greased 9-inch cake layer pans (a quick spray with cooking spray works).
Bake for 20 minutes, or until cake tester or toothpick comes out clean.
To Make ice cream layer – press softened ice cream into 2 9-inch cake pans lined with parchment. Place back in the freezer.
1/2 Cup Butter, softened
1 1/2 Cups Marshmallow Fluff
3 Cups Powdered Sugar
2-4 Tablespoons Creme de Menthe*
(* can substitute with 1 tsp mint extract and milk)
A few drop of green gel food coloring
In the bowl of your mixer beat together the Butter and Marshmallow Fluff until smooth and creamy, about 5 minutes. Slowly add in the Powdered Sugar. Add in the Creme de Menthe one tablespoon at a time, Continue beating and add in additional tablespoons until you get your desired consistency. One drop at a time add food coloring until desired shade of green.
Begin assembling by putting down one layer of the chocolate cake followed by a layer of ice cream, repeat, then top with cake layer. Cover the entire cake with a light coat of frosting (a crumb coat) and then let it rest for an hour in the freezer. Frost the entire cake with the remaining frosting. Put back into the freezer for an hour or more before serving. Slice with a strong, sharp knife and enjoy!