Best Ice Cream Sandwich Cake Recipes

ICE CREAM SANDWICH CAKE

Steps:

• Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

ICE CREAM SANDWICH CAKE RECIPE BY TASTY

Steps:

• In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
• Top layer of sandwiches with a layer of chocolate ice cream.
• Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
• Freeze for 1 hour.
• Crush sandwich cookies in a resealable bag.
• For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
• Cover frozen cake with topping.
• Garnish with more crushed sandwich cookies and serve immediately or freeze.
• Enjoy!

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE

Steps:

• Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
• Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
• Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
• Do Ahead
• Fully assembled cake can be made 1 day ahead; keep frozen.

ICE CREAM SANDWICH CAKE

Steps:

• Line the bottom and sides of an 8-inch square cake pan with two crisscrossed sheets of foil, leaving an overhang on each side.
• Place a layer of ice cream sandwiches into the bottom of the dish, breaking them as necessary to cover as much of the pan as possible. Scoop the strawberry ice cream onto the sandwiches, then spread evenly with a spatula until the sandwich layer is covered. Add the remaining ice cream sandwiches on top to form another layer. Top with the cookies and cream ice cream and spread evenly. Spread the whipped topping over the top like a frosting, then top with the sprinkles. Freeze for 1 hour.
• Remove the cake from the freezer, then carefully remove the cake from the dish and peel off any foil that has stuck to the bottom and sides. Slice and serve.

ICE CREAM SANDWICH CAKE POPS

Steps:

• Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.
• Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.
• Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.
• Freeze pops at least 1 hour before serving.

CHOCOLATE-CHIP ICE-CREAM-SANDWICH CAKE WITH BUTTERSCOTCH SAUCE

Steps:

• For butterscotch sauce:
• Combine first 5 ingredients in heavy medium saucepan. Stir over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on surface and sauce drops thickly from spoon, stirring constantly, about 2 minutes. Remove from heat; whisk in cream and vanilla (mixture may bubble vigorously). (Can be made 3 days ahead. Cover; chill. Rewarm slightly over low heat before using.)
• For cookies:
• Preheat oven to 350°F. Line two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; butter paper. Sift flour, baking soda and salt into small bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until smooth. Beat in flour mixture. Stir in chocolate chips. Drop half of dough by large spoonfuls into each prepared pan; spread evenly. Bake cookies until light golden, about 18 minutes. Cool cookies in pans on racks. Carefully turn out cookies; peel off parchment.
• Place 1 cookie, top side up, in 9-inch springform pan with 2 3/4-inch-high sides. Drizzle 1/4 cup sauce over. Spread evenly with ice cream; drizzle with 1/2 cup sauce. Top with remaining cookie, top side up; press gently to adhere. Drizzle with 2 tablespoons sauce. Cover pan and freeze ice cream cake at least 5 hours. Cover and chill remaining sauce. (Cake and sauce can be prepared 3 days ahead.)
• Cut around cake with small knife to loosen. Release pan sides. Let cake stand until ice cream is slightly softened, about 20 minutes. Rewarm butterscotch sauce over low heat. Cut cake into wedges; serve with sauce.

CHOCOLATE-PEANUT BUTTER ICE CREAM SANDWICH CAKE

Steps:

• Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
• Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
• Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.
• Freeze 4 hours or until firm. Top with nuts before serving.

DARK CHOCOLATE CRUNCH ICE CREAM SANDWICH CAKE

Steps:

• ARRANGE 8 to 9 ice cream sandwiches in 9-inch square pan, cutting to form an even layer. Spread with half of whipped topping. Break or crush chocolate wafers and sprinkle over the whipped cream. Microwave 1 cup of chocolate topping into small microwave-safe bowl on HIGH for 30 seconds. Drizzle evenly over wafers.
• TOP with remaining 8 to 9 ice cream sandwiches to form an even layer. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 10 minutes before serving. Cut into squares.
• HEAT remaining topping. Drizzle each serving with topping. Sprinkle with decorator sprinkles.
• Nutritional information (amount per servings): Total Calories: 640. Sodium 440mg. Fat: 32g. Carbohydrates: 82g. Cholesterol: 40mg. Protein: 11g. Fiber: 1g.

ICE CREAM SANDWICH CAKE

Steps:

• Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13x9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches. , In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layers of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture. , Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

4-INGREDIENT ICE CREAM SANDWICH CAKE

Steps:

• Mix Cool-Whip and condensed milk together by hand or with a mixer.
• Layer half of the ice cream sandwiches (6) on the bottom of the pan.
• Put half of of Cool-Whip-condensed milk mixture on top of the ice cream sandwiches.
• Layer other 6 sandwiches on top of mixture.
• Top with remainder of Cool-Whip mixture.
• Drizzle caramel topping on top of cake.
• Keep frozen until ready to eat!

SUMMERTIME ICE CREAM SANDWICH CAKE

Steps:

• Grease a 9X13 pan. I used coconut oil.
• Place ice cream sandwich bars in a single layer. Break them up to fill in all the space of the pan, as needed.
• Prepare pudding mix with milk, using a hand held electric mixer. Add 1 small container of frozen whipped topping and continue to beat until smooth. Spread pudding mix evenly over ice cream sandwich bars.
• Crush the cookies, leaving some of the cookies as chunks. I use a gallon freezer bag and a rolling pin, but you could pulse them in a food processor. Sprinkle cookies over pudding layer, RESERVING A CUP OR TWO FOR THE FINAL STEP.
• Spread the second container of frozen whipped topping over the cookie layer. Top with remaining cooking crumbs.
• Freeze at least several hours before serving.

NEAPOLITAN ICE CREAM SANDWICH CAKE

Steps:

• Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
• Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.

ICE CREAM SANDWICH ICE CREAM CAKE

Steps:

• 1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan.
• 2. Arrange eight sandwiches in opposite direction in the pan.
• 3. Spread with half of the whipped topping.
• 4. Spoon fudge topping by teaspoonfuls onto whipped topping.
• 5. Sprinkle with 1/2 cup peanuts.
• 6. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
• 7. Cover and freeze
• 8. Remove from the freezer 20 minutes before serving. Cut into squares.
• 9. THIS RECIPE CAN BE MADE AND THEN KEPT COVERED AND FROZEN FOR UP TO TWO MONTHS.

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH CAKE

Steps:

• 1. Whisk 1/2 cup peanut butter and the milk together in a medium bowl until blended. Add the dry pudding mix and beat for 2 minutes. Stir in 1 cup of cool whip.
• 2. Arrange 4 ice cream sandwiches side by side on a 24 inch long sheet of foil and then top with half of the pudding mixture. Repeat layers. Top with the remaining sandwiches.
• 3. Mix the remaining peanut butter and cool whip until blended and then spread onto the top and sides of the dessert. Freeze up to 4 hours or until firm. Top with nuts before serving.

3 INGREDIENT ICE CREAM SANDWICH CAKE

Steps:

• Arrange 4 ice cream sandwiches long sides touching on a serving plate.
• Squirt an even layer of whipped cream over top.
• Scatter with 1/3 cup chopped Oreos or Malted Milk Balls.
• Repeat layers 2 times, garnishing top with a few larger chunks of Oreos or Malted Milk Balls.
• Freeze 6 hours or until firm.
• Slice to serve.
• May be frozen for up to a week.

ICE CREAM SANDWICH SWIRL CAKE RECIPE BY TASTY

Steps:

• On a large cutting board, lay out 9 slices of bread in a 3x3 (7x7 cm) grid. Brush the melted butter where the bread slices will touch, then overlap the bread pieces until you have one large square of bread.
• Cover with another cutting board and a heavy pan to weigh it down and let sit for 10 minutes.
• Remove the pan and cutting board and roll the square with a rolling pin to flatten.
• Pour half of the hazelnut spread on the sheet of bread and spread evenly, leaving a 1-inch (1 cm) gap around the edges.
• Starting at the bottom, carefully roll up the bread to form a log and wrap in plastic wrap.
• Using the remaining 9 slices of bread and remaining hazelnut spread, make another log.
• Freeze for 20 minutes.
• Slice the chilled logs into ½-inch (1 cm) thick rounds. There will be about 18 slices per log.
• Place the rolls from 1 log in a parchment-lined 10-inch (25-cm) springform pan. Slice any extra rolls into smaller pieces to fill in the gaps between the whole rolls.
• Place a sheet of parchment on top of the rolls and use a smaller cake pan to press the rolls together, creating a compressed layer. Remove the cake pan and parchment and freeze until solid, about 1 hour.
• Scoop softened ice cream on top of the rolls and spread evenly. Freeze until solid, about 1 hour.
• Add another layer of rolls from the second log on top of the ice cream layer, filling the gaps with smaller pieces of rolls again. Place a sheet of parchment paper on top and use the smaller cake pan to compress the rolls. Remove the pan and parchment and freeze for another hour.
• Remove from the springform pan, slice, and serve.
• Enjoy!

DELICIOUS ICE CREAM SANDWICH CAKE DESSERT

Steps:

• make a single layer of ice cream sandwiches. Follow with half the cool whip. sprinkle half the chocolate syrup and 3 crumbled reeses cups. Repeat with the other half of ice cream sandwiches, cool whip, syrup and remaining reeses cups. Sprinkle 1 c of m&ms. Cover and freeze at least 3 hours.

ICE CREAM SANDWICH CAKE

Steps:

• 1. Place candy pieces in plastic bag and strike with heavy spoon to coarsely chop.
• 2. Arrange 4 ice cream sandwiches long sides touching on a flat serving plate. Squirt an even layer of whipped cream over top, making sure whipped cream extends to outside edges for best appearance.
• 3. Sprinkle 1/3 cup chopped candy pieces on whipped cream
• 4. Repeat layers twice. Garnish top as desired.
• 5. freeze 6 hours or until firm. Cut with serated knife
• 6. Variations: Vary candy colors and choices to represent holidays or special occasions throughout the year. Use birthday candles with holders for a special birthday cake.
• 7. Use two layers of two sandwiches each, and let kids assemble their own creations.

AWESOME ICE CREAM SANDWICH "CAKE"

Steps:

• Cookie:.
• Preheat oven to 350 degrees.
• In large mixing bowl, combine butter, yogurt, melted chocolate and both sugars.
• Add in eggs, and mix until well blended.
• Add salt and baking soda to the wet mixture, and stir together.
• Begin to add in the flour, doing a cup at a time until both cups are well incorporated.
• Poor in chocolate chips and stir into the dough.
• Using a non-stick 8" spring-form pan, line the bottom with parchment paper. (Place the pan on top of the paper, draw a circle around the outer base, and cut out to fit exactly).
• Drop in (by spoon-fulls) 1/2 or less of the cookie dough, and, with your hands, press down to make an even layer at the bottom of the pan.
• Put in oven for 25-30 minutes (depending on your oven's temp), and bring out to cool, once at desired doneness.
• Once cooled, remove giant cookie from pan, wrap in plastic wrap (to prevent dryness).
• Repeat above directions and make 1 more giant cookie.
• Once second cookie comes out to cool, place ice cream on counter to soften a little.
• Leaving the cooled cookie in the spring-form pan, empty entire pint of ice cream into pan on top of the cookie.
• Spread ice cream evenly over cookie.
• Unwrap first cookie, and place it on top of the ice cream (I do it face down, so that the top is very flat and even. It makes for easier decorating).
• Push cookie down until everything is compacted and firm, cover with plastic wrap, and place back in the freezer.
• Now -- to DECORATE this cake -- the possibilities are endless. You can use powdered sugar to dust the top then drizzle melted chocolate over that, or check out kittencal's great recipe for frosting in my "baking treats" cookbook for some real fun! Also and idea -- add shaved chocolate to the sides. I just left mine plain, but it would add a bit of sophistication, I think.
• Hope you all enjoy!

ICE CREAM SANDWICH CAKE RECIPE - (4.6/5)

Steps:

• Line a 9 x 13 inch pan with foil. Lay half of the ice cream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit (You may have to eat a small portion of an ice cream sandwich during assembly. I think you'll be okay.). Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Repeat these steps again, cover and freeze.