Mint Ice Cream Cake

Girl Scout Thin Mints, mint ice cream, hot fudge, and chocolate wafers layered into a cake - what could be better?

I had several boxes of Thin Mints laying around and as much as I love them, I haven't been able to finish them all yet. So I figured I would put them to good use.

Mint ice cream is also one of my favorite flavors, so I figured that I couldn't go wrong with this!


Mint Ice Cream Cake

Ingredients

• 1 box of chocolate wafers (I used Nabisco Famous Chocolate Wafers)
• 1/2 stick of butter, melted
  
• 1/2 box of Thin Mints (1 roll), crushed
  
• 1/2 gallon of mint ice cream, softened enough to spread
  
• 1/2 jar of hot fudge sauce
  

Directions

• In a food processor, crush the wafers (I used about 2/3 a box for the crust). Add the butter and mix until combined. Press the wafers into the bottom of a 9" springform pan.
  
• Carefully spread half the ice cream on top of the crust.
  
• Sprinkle the crushed Thin Mints (a food processor works fine) on top of the ice cream and drizzle the fudge on top of the Thin Mints.
  
• Spread the remaining ice cream on top of the Thin Mint layer.
  
• Freeze the cake for at least 30 minutes - you want the ice cream to harden back up.
  
• Before cutting, run a knife dipped in hot water around the edge of the pan to loosen. Cut the cake with a warm knife as well.
  
• Serve the cake with the remaining hot fudge sauce!