With only four ingredients required, this ice cream sandwich cake is the easiest ice cream cake in the world! Delicious mint chocolate chip ice cream and mint chocolate sandwich cookies are encased in classic vanilla and chocolate ice cream sandwiches. With a decorative dollop of frozen whipped topping as the “frosting,” this no-bake dessert is a lifesaver for hot summer days and nights.
How do you make ice cream sandwich cake?
It's as easy as layering the four ingredients together! First you spread the mint ice cream and mint chocolate cookies into a 9-by-9-inch pan and freeze it into a square—it's the easiest way to get an even layer without having to race against the oh-no-this-ice-cream-is-melting clock. Plus, it makes assembly a snap! Then, you simply wedge as many ice cream sandwiches as possible into a single layer, press the ice cream square on top, top it with more ice cream sandwiches, and this cake is pretty much done.
Can ice cream sandwich cake be made ahead?
Yep! Because this fully assembled cake can hang out in the freezer for 2 weeks, this dessert is an effortless, secret weapon everybody needs this summer. Much like a no-bake icebox cake, this cake has layers that require some time to set up. However, because the ice cream sandwiches are already tender, it actually takes less time than a traditional crispy cookie icebox cake!
What flavor is an ice cream sandwich cake?
This recipe calls for vanilla and chocolate wafer ice cream sandwiches, mint chip ice cream, mint creme chocolate sandwich cookies, and frozen whipped topping. Using the same proportions, this cake can take on a whole myriad of flavors! Use neopolitan ice cream sandwiches for a groovy, fun layer. Play around with different ice cream flavors for the middle. Try using two different flavors, such as caramel and coffee, and top it with your favorite chopped up candy bars, nuts, or pretzels!
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 3 hrs 15 mins
Ingredients
- 2 pt.
mint chip ice cream, softened
- 10
mint chocolate sandwich cookies, crushed and divided
- 24
ice cream sandwiches, divided (3.5 oz. each)
- 1
8-ounce container frozen whipped topping, thawed
- Nutrition Information
- Per Serving (Serves 12)
- Calories597 Fat33 gSaturated fat20 gTrans fat0 gCholesterol121 mgSodium234 mgCarbohydrates65 gFiber2 gSugar57 gProtein10 gVitamin D1 mcgCalcium332 mgIron1 mgPotassium534 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Line a 9-by-9-inch baking pan with plastic wrap.
- Step 2In the prepared baking pan, spread 1 pint of the softened mint ice cream in a single layer. Sprinkle the surface with 6 of the crushed mint chocolate sandwich cookies. Spread the second pint of mint chip ice cream over the sandwich cookies and smooth into an even layer. Cover the surface with plastic wrap and freeze until firm, 2 to 3 hours.
- Step 3Transfer the ice cream wrapped in plastic from the baking pan to a sheet pan. Keep frozen until ready to use.
- Step 4Line the 9-by-9-inch baking pan with parchment paper.
- Step 5Place half of the ice cream sandwiches in a single layer in the prepared baking pan, cutting sandwiches as needed to fit snuggly. Top the sandwiches with the mint ice cream square. Top the ice cream with the remaining ice cream sandwiches. Freeze until firm, 1 to 2 hours.
- Step 6Using the parchment paper as a sling, remove the cake from the baking pan and transfer to a serving plate. Use a spatula to smooth the sides of the cake. Spread and swoop the whipped topping on top of the ice cream sandwiches. Decorate with the remaining 4 crushed sandwich cookies as desired.
- Step 7Slice and serve immediately or freeze for up to 2 weeks.
Tip: To slice and serve these with a spatula straight from the pan, omit the parchment lining in step 4!
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