Mint Chocolate Chip Ice Cream Cake

In a medium bowl, combine the crushed chocolate cookies and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 30 minutes to set.

Layer the Ice Cream:

Spread the softened mint chocolate chip ice cream over the crust, smoothing it out into an even layer. Freeze for 1 hour, or until firm.

Spread the softened chocolate ice cream over the mint layer, smoothing it out evenly. Freeze for another hour, or until firm.

Make the Whipped Cream:

In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the top layer of ice cream.

Garnish and Serve:

Drizzle chocolate syrup over the whipped cream and sprinkle with mini chocolate chips and fresh mint leaves, if desired.

Freeze the cake for at least 2 more hours, or until completely firm.

Before serving, let the cake sit at room temperature for 10 minutes to make slicing easier.

Remove from the springform pan, slice, and serve.

Prep Time: 30 minutes | Freezing Time: 4 hours 30 minutes | Total Time: 5 hours