Mint Chocolate Ice Box Cake

READY IN: 6hrs 20mins
YIELD: 1 cake




  • In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
  • Add green food coloring, drop by drop, until cream turns mint green.
  • Continue beating until stiff peaks form; do not overbeat.
  • Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
  • Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
  • Spread with ½ cup cream.
  • Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
  • Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
  • When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.