Mint Chocolate Chip Ice Cream Dump Cake
Do you dream of mint chocolate chip ice cream while pretending to eat salad? Then this Mint Chocolate Chip Ice Cream Dump Cake is your destiny. It’s cool, creamy, and packs enough chocolate to make you forget how much kale you’ve consumed in 2024. You're welcome.
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box chocolate cake mix the kind that makes your pantry feel fancy
- 1 cup mint chocolate chip ice cream melted (try not to "accidentally" eat it all)
- 1/2 cup mini chocolate chips because mini always means more, right?
- 1/2 cup butter melted (a love letter to your taste buds)
- 1/2 teaspoon peppermint extract optional, but live your minty truth
Instructions
- Preheat your oven to 350°F (175°C)—because cold cake is sad cake.
- Grab a 9x13-inch baking dish and grease it like your life depends on it. This is not the time to skimp.
- Pour that melted mint chocolate chip ice cream into the dish. Try not to cry tears of joy.
- Sprinkle the chocolate cake mix evenly over the ice cream. Remember, we’re layering flavors, not dumping chaos.
- Drizzle melted butter on top like a culinary Picasso.
- Toss on the mini chocolate chips—because let’s face it, no one’s ever complained about too much chocolate.
- Bake for 35-40 minutes or until it’s set, bubbly, and smells like heaven opened a bakery in your kitchen.
- Let cool slightly before serving, unless you’re the “burn-my-mouth-but-no-regrets” type.
Notes
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Nutrition
Calories: 400kcalCarbohydrates: 56gProtein: 4gFat: 18gSaturated Fat: 10gSugar: 40g
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