Ingredients
Equipment
Method
Make the Oreo crust
- Combine crushed chocolate sandwich cookies and melted butter, then press the mixture firmly into a 9-inch springform pan. Add pressure until the crust is evenly packed.
- Freeze the crust for 15 minutes to firm it up before adding ice cream. Keep it flat so the next layer spreads evenly.
Layer the mint ice cream
- Spread the softened mint chocolate chip ice cream over the crust and smooth the top with an even layer. Ensure the surface is level for clean slices.
- Freeze for 4 hours until the ice cream layer is solid. The cake should feel firm when gently touched through the pan rim.
Add ganache topping
- Pour chocolate ganache over the frozen cake, letting it naturally drip down the sides for a dramatic finish. Use a steady pour so it covers the top and forms glossy drips.
- Freeze for 1 hour until the ganache sets. The surface should look matte-to-satin and hold its shape.
Finish and serve
- Pipe whipped cream around the edge to create a border. Cover the rim evenly so it frames the ganache.
- Decorate with Andes mint candies and fresh mint leaves on top. Place the mint pieces where you want the color and crunch to show.
- Freeze for 1 more hour before serving to ensure the cake slices cleanly. Let sit at room temperature for 5 minutes after slicing if you want softer edges.
Notes
Pro tip: soften the mint chocolate chip ice cream just until spreadable—if it melts too much, the layers won’t stay crisp. Store the cake covered in the freezer up to 2 weeks; for best texture, thaw in the refrigerator 20–30 minutes before serving. Freezing is yes—assemble through the final freeze, then keep wrapped. For a mint-Oreo variation, use crushed mint Oreos in place of some of the chocolate sandwich cookies in the crust (same total amount).