Mint Chocolate Chip Ice Cream Cake

I made this to celebrate the end of finals this week and to satisfy a craving my boyfriend had… That’s all I’m good for.

I love leaving the kitchen window ajar while the wind and rain blow around. The cold air helps my ice cream freeze better as it churns. Later, a hot oven full of baking goodies fills the indoor air with warmth and tasty aromas.

Composition of the ice cream cake:

  • Two layers of chocolate cake. I made One-Bowl Chocolate Cake from Better Homes & Gardens, leaving out the eggs and substituting soymilk for milk.
  • Two layers of mint-chocolate chip ice cream that owes its flavor and color to lots of fresh mint leaves. The method is explained in the recipe from David Lebovitz. I omitted the egg yolks, substituted the whole milk and cream with full-fat coconut milk and vanilla soymilk (I didn’t want it too rich and creamy), and blended the steeped-mint mixture with 1½ Tbsp liquid soy lecithin and ¼ cup tapioca starch before reheating.
  • On top, I drizzled 3 oz. Trader Joe’s Dark Chocolate Mint UFOs melted with 1 Tbsp vegetable shortening. I also used chopped UFOs for the ice cream. Mmmmminty.

Wooowooowooowooo… We are beamink you up. Do not rezist, Earthlink. We are flyink you to galaxy of minty chocolate. Woowooowooowoo…..

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3 Comments

Filed under Food & Drink

3 responses to “Mint Chocolate Chip Ice Cream Cake

  1. Wow..
    So much chocolate goodness!!!

    I really want me some :(

    Itai Matos (tfim)

  2. oh this looks so good! mint chocolate chip is my favorite. i’m very impressed that you made your own vegan ice cream!

  3. Hannah

    I know that this cake is probably long gone by now, but it’s still making me so hungry! I simply can’t resist mint-chocolate anything!

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