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Chocolate Mint Ice Cream Cake



Chocolate Mint Ice Cream Cake

Ingredients:
For the crust:
  • 20 Oreo cookies (if you find the mint version, the better)
  • 4 tablespoons butter, unsalted, melted and cooled

For the chocolate ganache:
  • 4 ounces (115 grams) semi-sweet chocolate, chopped
  • 1/2 cup thick cream
  • 1 tablespoon of unsalted butter

For the filling:
  • 3 liters of ice cream

Make this healthy mint and chocolate milkshake to take away your cravings

Instructions:
For the crust:
  1. Preheat oven to 180 ° C. Spray skillet with nonstick cooking spray.
  2. In the bowl of a food processor, mash the cookies until finely ground. Add the melted butter and mix until moistened.
  3. Press the cookie powder into the prepared pan, using the back of a measuring cup to press firmly, to the sides and bottom of the pan.
  4. Bake for 10 minutes and then cool completely. Cover and freeze the crust until ready to use.
  5. Spread the ice cream on the cookie crust. Press against the surface of the ice cream and freeze for at least an hour, or until firm.

For coverage:
  1. Place the chocolate in a medium heat-resistant bowl. Serve the cream in a small saucepan over medium heat and simmer.
  2. Pour the cream over the chocolate and add the butter. Let stand 3 minutes before stirring until smooth and shiny.
  3. Let cool slightly before pouring over ice cream. Freeze until firm, about 3 hours or overnight.
Ready! The cake can be kept wrapped in plastic in the freezer for up to 1 week. The colder the cake, the easier it will be to cut it.
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