Shamrock shake ice cream cake is your new favorite St. Patrick's Day treat
Maybe you’ve died and gone to heaven, or maybe you just have a little luck coming your way. It is St. Patrick’s Day, after all. This St. Paddy’s layered cake made with a minty Oreo cookie crust takes the traditional shamrock shake to a whole new level.
I'm officially declaring that this is my new favorite dessert. It's not only incredibly delicious, but I feel like such a fancy dessert maker when I make it. There's just something magical that happens when minty flavors collide with chocolate. This shamrock shake cake definitely has minty chocolate magical powers.
A springform cake pan is key when making this heavenly dessert.
Smash up the cookies using a rolling pin or your smasher of choice. Just be sure to seal up the Ziploc bag tight before starting.
Add the crushed cookies evenly to the bottom of the pan while pushing down on them all the way to the sides of the pan.
It's time to make the shamrock shake. Add all the ingredients to the blender, and cover with the lid.
Then blend away.
Before pouring the shake into the pan, make sure to put a plate under the pan.
Some of the shake will leak out of the bottom of the pan, so work fast to evenly spread the shamrock shake on top of the cookie crust. Then put it in the freezer along with the plate for about 2 hours.
Break up the cake into small pieces.
Remove the pan from the freezer, and top with the cake. Push the cake down with your fingers to evenly pack it in all the way to the sides of the pan. Put the pan back in the freezer for about 2 more hours.
Remove the cake from the freezer, and top with chocolate syrup.
Spread the syrup evenly on top of the cake.
Remove the springform pan from the cake.
Top with the whipped topping, and garnish with cookies and candy sprinkles.
Cut and serve, or store in the freezer. Remove the cake from the freezer about 15 minutes before serving.
Shamrock shake ice cream cake recipe
A heavenly shake cake made with a minty Oreo cookie crust, shamrock shake and chocolate cake, then topped with whipped topping. And, of course, more minty cookies for garnish.
Prep time: 35 minutes | Inactive time: 4 hours | Total time: 4 hours 35 minutes
For the cake
- 15 green mint Oreo cookies, crushed (for the crust)
- Shamrock shake ice cream (recipe below)
- 6 servings chocolate cake, broken into small pieces (about 1/2 a cake made from a boxed cake mix)
- 1/2 cup chocolate syrup
- 12 ounces Cool Whip topping
- 5 green mint Oreo cookies, for garnish
- Green candy sprinkles, for garnish
- Springform pan (9 x 2.75 inches)
For the shamrock shake ice cream
- 4 cups vanilla ice cream
- 1-1/2 cups milk
- 1 teaspoon pure peppermint extract
- 8 drops green food coloring
For the cake
- To a springform pan, add the crushed Oreo cookies. Spread them out evenly at the bottom of the pan, all the way to the sides, while pressing on them to form a crust.
- On a large plate, set the springform pan, then pour in the shamrock shake ice cream, and evenly spread the shake over the crust and all the way to the sides of the pan. Some of the shake will leak through to the plate, so work quickly, and then put the pan (along with the plate) in the freezer for about 2 hours.
- Remove from the freezer, and spread the chocolate cake evenly on top of the shamrock shake ice cream while pressing on the cake to pack it evenly on top and all the way to the sides of the pan. Return the cake to the freezer, and let it freeze for about 2 more hours or overnight.
- Remove from the freezer, and spread the chocolate syrup evenly on top of the cake.
- Top with Cool Whip topping, and garnish with mint Oreo cookies and green candy sprinkles.
- Serve, or store in the freezer. Remove the cake from the freezer about 15 minutes before serving to soften it up just a bit.
- To a blender, add all the ingredients, cover, and blend on the shake setting.
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Updated by Bethany Ramos on 3/1/16