Mint Chip Ice Cream Cake

Name: Mint Chip Ice Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 355 milliliters cake flour; 6 pints (packed) mint chocolate chip ice cream, softened in refrigerator for 20 minutes; 473 milliliters coarsely crushed chocolate wafer cookies or Oreos; 20 servings Colored sprinkles; 0 teaspoons cream of tartar; 11 larges egg whites; 3 teaspoons unflavored gelatin; 20 servings Green food coloring; 946 milliliters chilled heavy cream; 1 teaspoons kosher salt; 237 milliliters powdered sugar; 414 milliliters sugar; 10 Tbsps (1 1/4 sticks) unsalted butter, melted, cooled slightly; 1 teaspoon vanilla extract; 59 milliliters vegetable oil

You can never have too many dessert recipes, so give Mint Chip Ice Cream Cake a try. This recipe makes 20 servings with 725 calories, 10g of protein, and 42g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have vegetable oil, cake flour, gelatin, and a few other ingredients on hand, you can make it. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F. Coat a largerimmed baking sheet (17x13x1") withnonstick spray. Line bottom with a largesheet of parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk flour, baking powder, and salt in amedium bowl to blend; set aside. Using anelectric mixer, beat egg whites on medium-highspeed in a large bowl until light andfrothy, 1–2 minutes. Increase speed to high;add cream of tartar. With mixer running,gradually add sugar. Beat until meringue issoft and pillowy, is tripled in volume, andmedium peaks form, 8–10 minutes.

Ingredients you will need

Baking Powder

Egg Whites

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Whisk

Bowl

Using a spatula, gently fold dry ingredientsinto meringue, being careful not todeflate. Once flour is almost incorporated,fold in butter, oil, and vanilla; continuefolding until no dry clumps of flour remain.

Ingredients you will need

Vanilla

Butter

All Purpose Flour

Cooking Oil

Equipment you will use

Spatula

Pour batter into prepared sheet; smooth top.

Bake until cake is light golden brown andsprings back slightly when pressed, 16–19minutes.

Equipment you will use

Oven

Transfer to a wire rack and let coolin pan for 15 minutes. Invert cake onto rack;peel off paper and let cool completely.

Equipment you will use

Wire Rack

Frying Pan

Using a serrated knife, halve cake crosswiseinto 2 smaller rectangles. Cover andfreeze at least 1 hour or up to 5 days ahead.

Equipment you will use

Serrated Knife

Place 1 cake rectangle on a large platter or cake stand.

Spread 1/2 cup ice cream evenly over cake.

Ingredients you will need

Ice Cream

Spread

Sprinkle crushed cookies evenly over.

Ingredients you will need

Spread remaining ice cream over, beingcareful to keep cookie layer evenly intact.Top with remaining cake rectangle, pressingslightly to adhere. Using an offset spatula,smooth sides of cake. Freeze until ice creamis firm, about 2 hours.

Ingredients you will need

Ice Cream

Spread

Equipment you will use

Offset Spatula

Place 2 tablespoons cold water into a smallheatproof glass or metal bowl.

Ingredients you will need

Water

Equipment you will use

Bowl

Sprinklegelatin over; let soften, about 10 minutes.

Pour water to a depth of 1/2" into a smallskillet set over medium heat.

Ingredients you will need

Water

Transfer bowlwith gelatin to skillet; stir until gelatindissolves, about 2 minutes.

Ingredients you will need

Gelatin

Equipment you will use

Frying Pan

Remove bowlfrom skillet.

Equipment you will use

Frying Pan

Place chilled cream in a large bowl.Using an electric mixer, beat cream whilegradually adding melted gelatin. Beat untilsoft peaks form.

Ingredients you will need

Gelatin

Cream

Equipment you will use

Hand Mixer

Bowl

Add powdered sugar andcontinue to beat until medium peaks formand whipped cream is soft and pillowy (notstiff or grainy).

Ingredients you will need

Powdered Sugar

Whipped Cream

Add green food coloring toachieve a light mint-green hue, 8–10 drops;fold to blend.

Ingredients you will need

Green Food Color

Mint

Using an offset spatula, spread whippedcream over entire cake, creating dramaticswirls on top. Scatter sprinkles over. Freezeuntil cream is set, at least 1 hour. DO AHEAD:Cake can be made 2 days ahead. Keep frozen.

Ingredients you will need

Sprinkles

Spread

Cream

Equipment you will use

Offset Spatula

Equipment

Ingredients

Servings:

1teaspoons

baking powder 355milliliters

cake flour 6pints

(packed) mint chocolate chip ice cream, softened in refrigerator for 20 minutes 473milliliters

coarsely crushed chocolate wafer cookies or Oreos 20servings

Colored sprinkles 0teaspoons

cream of tartar 11larges

egg whites 3teaspoons

unflavored gelatin 20servings

Green food coloring 946milliliters

chilled heavy cream 1teaspoons

kosher salt 237milliliters

powdered sugar 414milliliters

sugar 10Tbsps

(1 1/4 sticks) unsalted butter, melted, cooled slightly 1teaspoon

vanilla extract 59milliliters

vegetable oil

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.