I have something to confess: I used to really not like mint ice cream. For a loonggg time I didn’t like mint-flavored anything, and was adamantly against any type of peppermint patty, Thin Mint, or peppermint gum. But when I really started diving into my foodie passion just a few years ago, I’ve started to re-explore some of those foods that I had initially written off. Mint has been one of those flavors that I’m giving a second chance, and oh am I glad.
Hello, mint ice cream. I have arrived.
Around the same time that I decided to try this mint thing again, I was contacted by Miss Jones Baking Co., a company that creates organic and all-natural baking mixes. Now, I was very curious to try out their organic chocolate cake mix because I haven’t touched any type of baking mix in years. I just love to bake things from scratch myself (oh, hello blog) and never really thought that baking mixes tastes as good or better than 100% homemade. But then Miss Jones came around, and I decided to give them a chance, too.
And yup, I think I’m onto something here. Giving old things a new chance has been pretty rewarding so far.
Me being me, I didn’t want to just try out to bake this chocolate cake without adding my own spin to it. I thought making an ice cream cake sounded pretty lovely, even though it’s a frigid 60 degrees in Los Angeles right now (help me). But, I love ice cream all times of year and would not say no to it even if I was wearing a T-shirt in Alaska.
And the way I made this ice cream cake was really, really easy: I just baked up this Miss Jones chocolate cake mix by following the directions on the box. Once the cake was completely cool, I sliced it in half and slathered on about two cups of softened Trader Joe’s mint ice cream to the bottom half. I then placed the other half of the cake on top, and froze the whole thing overnight. Fun fact: I had to do some freezer Tetris to make it fit.
Y’all, I loveddd this cake. I ate probably one too many slices of it, and couldn’t be happier. The cake itself is very chocolate-y, soft, and tastes like a real freakin’ cake. The ice cream is creamy, tasty, and (dare I say it) minty. And I really loved it because I think I love mint now.
Moral of the story, don’t say no to something just because you used to maybe not like it at one point. Today’s a new day.
- Miss Jones Chocolate Cake Bake Mix
- 3 eggs
- 1 cup milk (I used almond)
- 1/2 cup oil
- 1/2 pint mint ice cream (Trader Joe’s makes a great one!)
- Preheat oven to 350 degrees. Lightly grease an 8″ cake pan and set aside.
- Mix the eggs, milk, and oil together in a stand mixer on low speed. Slowly add in the cake mix and mix until just combined.
- Pour batter into cake pan and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Place cake pan on a wire rack and let it cool completely.
- Once cake is cool, take mint ice cream out of the freezer and let it sit on the counter for about 15-20 minutes, until it’s a scoopable consistency.
- Remove cake from the pan and turn it out onto a plate. Cut cake in half, and spoon ice cream onto the center of the bottom half of the cake. Spread the ice cream into a thick layer from end to end. Place the other half of the cake back on top, and then put the whole cake in the freezer overnight.
- The next day, slice up your ice cream cake to serve. Eat up!