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Creamy No-Bake Green Mint Chocolate Chip Ice Cream Cake

no-bake green mint chocolate chip ice cream cake - featured image
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A silky smooth, no-bake ice cream cake featuring mint chocolate chip ice cream, matcha powder for natural green color, and crunchy chocolate chips. Perfect for summer, this easy dessert is creamy, refreshing, and a crowd-pleaser.

Ingredients

Scale
  • 1 quart (950 ml) mint chocolate chip ice cream, softened slightly
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2 tablespoons matcha powder (ceremonial grade recommended)
  • 1 teaspoon peppermint extract (optional)
  • 1 ½ cups (150 g) chocolate cookie crumbs (Oreos without cream filling)
  • 5 tablespoons (70 g) unsalted butter, melted
  • ½ cup (90 g) mini chocolate chips or chopped dark chocolate
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until crumbs are evenly coated and the mixture holds together when pressed. Press firmly into the bottom of an 8 or 9-inch springform pan to create an even layer. Freeze while preparing the filling.
  2. Blend the ice cream base: Let the mint chocolate chip ice cream soften at room temperature for about 10 minutes until spreadable but not melted. In a large mixing bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Gently fold the softened ice cream into the whipped cream until combined, taking care not to deflate the cream.
  3. Add flavor and color: Sift in the matcha powder and add peppermint extract if using. Fold gently to distribute the green color evenly without streaks. The mixture should be smooth and creamy with a pale green hue.
  4. Assemble the cake: Remove the crust from the freezer. Spread half of the ice cream mixture evenly over the crust. Sprinkle half of the mini chocolate chips on top. Add the remaining ice cream mixture, smooth the top with a spatula, then sprinkle with the rest of the chocolate chips.
  5. Freeze the cake: Cover the cake tightly with plastic wrap to prevent freezer burn and place it in the freezer. Freeze at least 4 hours or overnight for best results.
  6. Serving prep: About 10 minutes before serving, remove the cake from the freezer to soften slightly for easier slicing. Garnish with fresh mint leaves if desired.

Notes

Whip the heavy cream to soft peaks to avoid grainy texture. Fold ice cream gently into whipped cream to keep lightness. Press crust firmly and chill before layering to prevent sogginess. Warm knife under hot water and dry between slices for clean cuts. For dairy-free, substitute heavy cream with coconut cream and use dairy-free ice cream. Gluten-free crust can be made with almond flour and cocoa powder.

Nutrition

Keywords: no-bake, ice cream cake, mint chocolate chip, matcha, summer dessert, easy dessert, crowd-pleaser

Find it online: https://merrymorsel.com/creamy-no-bake-green-mint-chocolate-chip-ice-cream-cake-recipe-easy-and-perfect-for-summer/