Mint Chocolate Ice Cream Cake. 13 cup unsweetened cocoa powder. Squeeze out more Magic Shell and top with all the chocolate and mint candy.
2 cartons of Häagen-Dazs Mint Chip Ice Cream. Place in the freezer for at least 30 minutes or until. Stir in the flour.
Place half of the ice cream in a large bowl.
While the ice cream cake is in the freezer unwrap the candy and cut the Andes mints. Melt chocolate chips in top of double boiler over simmering water stirring until smooth. Spread evenly over mint ice cream in pan. Place half of the ice cream in a large bowl.