New This Month

Matzo Chocolate-Mint Ice Cream Cake


This dessert is made with layers of matzo crackers spread with ganache and 2 different ice creams.

  • Servings: 8

Source: Everyday Food, March 2011


  • 3/4 cup heavy cream
  • 6 ounces bittersweet chocolate, chopped
  • 3 large matzo crackers
  • 1 pint mint chip ice cream
  • 1 pint chocolate ice cream
  • 1/3 cup coarsely chopped natural almonds, toasted


  1. In a small saucepan, bring cream to a boil over medium-high. Immediately remove from heat and add chocolate. Let sit 5 minutes, then whisk until chocolate is melted and smooth, 1 minute. Place 1 matzo cracker on a parchment-lined baking sheet. Spread 1/3 cup chocolate mixture evenly over matzo and freeze until set, 5 minutes.

  2. Working on sheet, arrange scoops of mint chip ice cream in an even layer on chocolate-covered matzo and top with another matzo, gently pressing to adhere. Spread 1/3 cup chocolate mixture on top and freeze until set, 5 minutes. Repeat process with chocolate ice cream, matzo, and chocolate mixture, and top with almonds. Freeze until set, 20 minutes (or up to 2 hours), then serve.

Reviews Add a comment

  • KosherEye
    11 MAR, 2011
    Martha, your fans at love this recipe- but for Passover we believe that kosher for Passover mint chip ice cream is unavailable - so here's a Passover tweak- Use vanilla ice cream instead, and mix in the optional addition of chocolate chips. Garnish some fresh mint leaves, How beautiful! And, for everyday, non-Passover version - graham crackers can be used instead of matzoh.