Mint Chocolate Ice Cream Cake

If you've been out of the house in the last few days, chances are you're seen girl scouts out selling cookies. This is the perfect time to make this recipe because thin mint cookies are perfect for this recipe. When I first thought about making a ice cream cake I thought it was going to be very difficult but you will be shocked at how easy this is.

Shopping List:

-Two Boxes Thin Mint cookies

-Mint Chocolate Chip Ice Cream

-Chocolate Ice Cream

-Heavy Whipping Cream

-Powdered Sugar

-Peppermint Extract

Step One: Crush 25 of the cookies into a fine powder in a ziplock bag. Melt 4 tablespoons butter and combine with cookie crumbs in bowl. Mix well. Press into the bottom of a 8 inch spring form pan and place in freezer until you're ready to use.

Step Two: Place mint chocolate chip ice cream in frig for 20 minutes to soften. Line the collar of the pan with full thin mint cookies. Scoop mint chocolate chip into pan (you can line and scoop in stages to help keep the cookies up). Smooth with back of large spoon. Place in freezer for at least an hour.

Step Three: Place chocolate ice cream in frig for 20 minutes to soften. Scoop chocolate ice cream over mint ice cream and carefully smooth. Return to freezer.

Step Four: For cream topping, whip one cup heavy whipping cream in chilled metal bowl until it forms soft peaks. Add 4 tablespoons powdered sugar and 1/4 teaspoon peppermint extract and whip until stiff peaks form. Spread cream over chocolate ice cream. Freeze until firm, at least 6 hours or overnight.

*I used Breyers ice cream because it's all natural. What I thought would improve the appearance of the dessert would be to have a mint green layer, so if you're favorite ice cream is green go for it!