Comments on: Mint Chocolate Chip Ice Cream Cake

By: Whitney

Whitney — Fri, 20 Jan 2023 21:55:41 +0000

In reply to Michelle. I'm so happy this recipe was a hit, Michelle! I love knowing that aluminum foil works well as a collar! Thanks for sharing your tips and hacks :)

By: Michelle

Michelle — Wed, 11 Jan 2023 20:06:20 +0000

Loved this recipe and so did my family! The hot fudge is wonderful and decadent, whole thing is delicious together. I wanted a smaller cake, so I cut the cake and fudge recipes in half and used a single 8 inch pan. That worked really well. I did a good layer of fudge in the middle and had a little left for a drip. I left the ice cream recipe whole because I didn’t mind having extra! But I ended up using most of it anyway so almost half of the whole thing was ice cream. No one around me carries acetate so I actually made a collar by folding over a long strip of aluminum foil a few times and taping it together around the cake, which actually worked quite well in a pinch. I accidentally didn’t whip my whipped cream enough so my ice cream mixture was loose and definitely not pipe-able! I was afraid it would set too hard but poured it inside my foil collar on the cake anyway and it actually came out great. Looked very pretty when done and as I said tasted amazing! Thanks for the great recipe. I’m glad it worked out so well despite my changes, hacks and foibles lol

By: Whitney

Whitney — Fri, 23 Dec 2022 17:41:20 +0000

In reply to Jeannette. Yay, Jeannette! I'm so happy that this cake was a hit for your daughter's birthday! It's one of my favorites!

By: Jeannette

Jeannette — Tue, 20 Dec 2022 21:36:06 +0000

I made this cake for my daughter’s 30th birthday party. Usually we purchase a mint chocolate chip ice cream cake from Baskin Robbins. I didn’t have a 6″ cake pan nor a 6″ springform pan so I doubled the recipe and used two regular springform pans. I split the two baked cakes and used 3 of the 4 layers. I was also missing the acetate paper so I used parchment, that didn’t work out to well but the cake was still beautiful and so yummy! This chocolate cake recipe is one of my favorites! The ice cream and fudge sauce were also delicious.

By: Whitney

Whitney — Tue, 02 Aug 2022 15:56:48 +0000

In reply to Nina. Yay, Nina! I'm so happy this recipe was a hit!

By: Nina

Nina — Mon, 01 Aug 2022 21:45:35 +0000

Made this exactly as written – it was easy to come together, looked picture perfect because of the acetate method, and most importantly, it was SO delicious! I love a recipe where you can make the different elements in advance (besides the ice cream for this one). The no-churn ice cream has the perfect texture and just the right amount of mint flavor. The cake was really easy to slice and it held up well in the freezer a week in advance of cutting. I found that leaving the sliced layers out about 10 minutes before digging in helped bring out more of the chocolate-y flavor of the cake. Thank you for the great recipe!

By: Whitney

Whitney — Thu, 28 Jul 2022 02:53:40 +0000

In reply to Erica.

Yay, Erica! I’m so happy this recipe was a hit!! When I make this recipe, I am able to divide the cake batter between three 6-inch cake pans (the pans end up filling about 1/3 full) and end up with three short cake layers. Next time for the hot fudge, you can reserve about 1/3 Cup for the drip before you start assembling the cake, this way you’ll be able to freely divide the remaining hot fudge when you assemble. The hot fudge recipe makes about 2 1/2 cups total, which ends up being plenty for the layers and the drip. If you’d like more ice cream, you can make this mint chocolate chip ice cream recipe and have double the amount: https://sugarandsparrow.com/no-churn-mint-chocolate-chip-ice-cream/ hope all of that helps for next time and I’m so glad you loved this cake as much as I do!

By: Erica

Erica — Wed, 27 Jul 2022 14:47:30 +0000

Thank you for the recipe! I’m not an experienced baker at all and I’ve never made ice cream, and I can confirm this is actually really easy! My only problem: I followed the recipe exactly but only got 2 6-inch layers of cake out of it and had to use the ice cream very sparingly to get some on every layer. I’d say I needed at least double the amount of ice cream and 1/3 more cake batter. I went pretty light on the fudge too as I was worried I wouldn’t have enough left over for the drip. I’m not sure why this happened as I followed amounts to the T. Any suggestions? Overall wonderful and easy recipe — even for a complete novice!