creme de menthe chocolates and mint leaves for garnish
Instructions
Step 1- Line a large bread loaf pan with 2 sheets plastic wrap, leaving a a large amount draping over each side. Put the loaf pan in the freezer for 5 minutes.
Step 2: While the pan is in the freezer, unwrap 5 mint chocolate chip ice cream sandwiches.
Step 3: Take the pan out of the freezer and press the 5 ice cream sandwiches into the bottom of the pan. They will squish into place. Feel free to trim them as needed
Step 4: Spread a layer of room temperature Smucker's Hot Fudge Topping over the first layer. Immediately pop the pan back in the freezer for a 5 minutes.
Step 5: Repeat the process with another layer of sandwiches and fudge.
Step 6: Add the final layer of sandwiches to the top but this time do NOT top it with the fudge topping.
Step 7: Wrap the draped plastic wrap over the loaf and allow the ice cream sandwich cake to harden in the freezer for at least one hour.
Step 8: Remove from freezer and lift cake out of pan by the plastic wrap. Turn upside down onto a serving platter and remove plastic wrap. Immediately frost the cake with a layer of the hot fudge topping. This does not have to look pretty, you just want a nice thick layer sealing in the ice cream on all sides. Place back into the freezer for 5+ minutes.
Step 9: Frost the cake with a fluffy layer of whipped topping and garnish with chopped creme de menthe chocolates and fresh mint leaves. Either serve immediately or pop back into the freezer (minus the mint leaves) until ready to slice and serve.
Recipe by Sand and Sisal at https://www.sandandsisal.com/2018/12/mint-chocolate-chip-ice-cream-holiday-cake.html