Choc-mint ice cream sandwich cake by Donna Hay
By donna hay kids' magazine |
Choc-mint ice cream sandwich cake

The queen of beautiful food, Donna Hay, knows just what it takes to make a birthday party go with a swing - the cake! Here are some of her amazing cake creations for you to make.

Below is the easy recipe to make Donna's impressive Choc-mint ice cream sandwich cake (above). You can also get the step-by-step instructions to make her pretty Bombe Alaska cake too.


  • 2L vanilla ice cream
  • 1/2 tsp teaspoon mint essence
  • green food colouring
  • 18 chocolate and vanilla ice cream sandwiches
  • 1/3 cup dark chocolate chips, for sprinkling



Place the ice cream, mint essence and a few drops of food colouring in an electric mixer and beat for 1–2 minutes, or until softened. Place the ice cream in a metal container and freeze for 1 hour, or until firm but spreadable.

Working quickly, place 6 ice cream sandwiches together on a serving dish. This will make the base layer of the cake. Spread evenly with 1 1/2 cups of the mint ice cream and repeat with remaining ice cream sandwiches and ice cream, finishing with a layer of ice cream.

Return to the freezer and freeze for 2–3 hours or until set. Sprinkle with the chocolate chips and serve immediately.

Serving size



  • Before softening the ice cream, place in a metal container in the freezer to prevent the ice cream from melting.
  • If it’s a hot day, place the cake in the freezer for 1 hour between assembling each layer.
  • Placing the serving dish in the freezer before assembling will help prevent the ice cream from melting.
  • The cake can be kept in the freezer for 2–3 days.
  • This recipe was supplied by donna hay kids' magazine.


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