No Churn Mint Chip Ice Cream Cake features a crunchy Oreo cookie crust and ultra-creamy mint chip ice cream. Made from scratch without an ice cream maker, this easy homemade ice cream cake is a crowd-pleaser.
Mint chip is my favorite ice cream flavor—minty, creamy and studded with chocolate. As a kid I often ended up with melting ice cream on my shirt; today I still love the combination just as much. The pairing of cool peppermint and chocolate chips is classic and irresistible.
After making a homemade peanut butter ice cream cake recently, I decided it was time for its minty cousin: No Churn Mint Chip Ice Cream Cake.
This version is built from simple components: an Oreo cookie crust, a fluffy homemade mint chip ice cream layer, and an optional hot fudge topping for extra decadence. The whole dessert is made without an ice cream maker and is straightforward to prepare.
How to Make No Churn Mint Chip Ice Cream
You can make real homemade ice cream without special equipment. The base relies on just two main ingredients plus flavorings and mix-ins:
- Beat whipping cream until stiff peaks form
- Fold in sweetened condensed milk and your flavorings
- Freeze until firm
The result is a rich, creamy ice cream with a smooth texture—no churning required. For this cake, that easy mint chip ice cream is spread over an Oreo crust and frozen until set.
To make the crust, combine Oreo cookie crumbs with melted butter, press the mixture into the bottom of a lightly greased 9×13-inch pan, and chill briefly. Prepare the no-churn mint chip ice cream, spread it evenly over the crust, and freeze for several hours until firm.
It’s faster than a trip to the store and delivers a homemade flavor you’ll love. For a variation, replace the mini chocolate chips with crushed Oreos to make a Mint Oreo Ice Cream Cake.
Mint Chip Ice Cream Cake
Ingredients
Oreo Cookie Crust
- 2 1/2 cup Oreo cookie crumbs
- 1/2 cup unsalted butter, melted
Mint Chip Ice Cream Layer
- 3 cups whipping cream
- 1.5 cans sweetened condensed milk (about 21 oz)
- 1 tablespoon peppermint extract
- 1 teaspoon vanilla extract
- 5–10 drops green food coloring (optional)
- 1 cup mini chocolate chips
Instructions
- In a medium bowl, mix the Oreo crumbs with the melted butter until well combined.
- Press the mixture into the bottom of a lightly greased 9×13-inch pan and place it in the refrigerator while you prepare the ice cream.
- Beat the whipping cream until stiff peaks form.
- In a separate bowl, stir together the sweetened condensed milk, peppermint extract, vanilla, and food coloring (if using).
- Fold the sweetened condensed milk mixture into the whipped cream until evenly combined, then stir in the mini chocolate chips.
- Pour the mint chip ice cream over the chilled Oreo crust, smooth the top, and freeze for at least 6 hours or until firm.
Nutrition
Calories: 461 kcal per slice (approximate)
Enjoy this simple, no-churn mint chip ice cream cake for parties, holidays, or any time you crave a cool, minty treat. It’s easy to make, rich in flavor, and a refreshing twist on traditional ice cream cake.