Mint-Chocolate Ice Cream Cake

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  • 1 package (16 ounces) Suzy Q’s
  • 3 cups mint chocolate chip ice cream, softened
  • 12 Oreo cookies, crushed, divided
  • 2 cups whipped topping
  • 1/2 teaspoon mint extract, optional


  1. Line an 8-inch by 4-inch loaf pan with plastic wrap.
  2. Place four Suzy Q’s in pan, completely covering the bottom.
  3. Spread ice cream over Suzy Q’s; sprinkle with half of the cookie crumbs.
  4. Press remaining Suzy Q’s on top.
  5. Cover and freeze for at least 3 hours.
  6. Just before serving, remove from the freezer and invert onto a serving plate.
  7. Remove pan and plastic wrap.
  8. Combine whipped topping and extract if desired; frost top and sides of cake.
  9. Sprinkle with remaining cookie crumbs.

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