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Chocolate Mint Ice Cream Cake

Prep Time: 45 Minute(s)
Yield: 8 servings


  • 2 (1.5 quart) containers vanilla ice cream, softened
  • 2 (7.25 oz.) bottles Smucker's® Magic Shell® Chocolate Mint Cookie Crunch Flavored Topping
  • 8 chocolate sandwich cookies cut in half, for garnish


  1. LINE 8 1/2 x 4 1/2-inch loaf pan with plastic wrap extending edges over sides by 5 inches.
  2. STIR ice cream. Spoon 2 cups ice cream into bottom of prepared pan spreading evenly into corners. Freeze for 30 minutes. Pull tines of fork straight down length of pan to create 1/2-inch deep grooves. Shake topping according to package directions. Pour 1/2 cup of topping over ice cream filling grooves. Top with 1 1/2 cups ice cream. Freeze for 30 minutes. Make grooves on ice cream. Pour 1/2 cup topping over ice cream filling grooves. Top with 2 cups ice cream. Cover pan with plastic wrap. Place in freezer 4 to 5 hours or until firm.
  3. REMOVE pan from freezer. Using plastic wrap, remove cake from pan. Turn upside own onto serving plate. Remove plastic wrap. Drizzle with remaining topping. Arrange cookies down center of cake.

Nutrition Facts

Serving Size (1/8 of cake), Calories 570 (Calories from Fat 330), Total Fat 37g (Saturated Fat 18g, Trans Fat 0g), Cholesterol 45mg, Sodium 160mg, Total Carbohydrate 57g (Dietary Fiber 2g, Sugars 48g), Protein 5g; Percent Daily Value*: Vitamin A 8%, Vitamin C 0%, Calcium 15%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.