Ice Cream Sandwich Cake
A fun and easy summertime dessert, this Ice Cream Sandwich Cake comes together quickly and is an amazing dessert to cool you down and satisfy any sweet tooth!
A FUN ICE CREAM DESSERT
I know this “cake” seems a little too ridiculously simple, but trust me, this ice cream sandwich cake is always a huge hit when I make it for friends and family. I can’t serve it up fast enough! It’s a great little dessert to throw together quickly and who doesn’t love a delicious ice cream treat to cool them down on a hot summer day? Don’t let the simple ingredients fool you, this one is a winner!
FREQUENTLY ASKED QUESTIONS:
For this particular variation, I used strawberry but you can really use any flavors that you like, vanilla, chocolate, cookie dough, cookies and cream, rocky road, Cherry Garcia, etc.
You can use any flavor that you’d like, just make sure that it compliments the ice cream you are using: mint ice cream sandwiches with mint chocolate chip ice cream is a personal favorite.
Yes, if you want a smaller portion you can make this in a 9×9-inch baking pan.
This will need to be frozen for at least 2 hours to get everything solid but you could certainly serve it before that if you are in a rush. It will just be a little softer.
This would be great with chocolate syrup, strawberry syrup, cookie chunks, etc. Just think what you love to eat on ice cream and chances are, it will work on this too!
To store, cover with plastic wrap and then foil and it will keep in the freezer for up to 1 week.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ice cream sandwiches
- strawberry ice cream (or any flavor you enjoy)
- frozen whipped topping (Cool Whip)
- cream cheese
- rainbow sprinkles
HOW TO MAKE AN ICE CREAM SANDWICH CAKE:
Line the bottom of a 9×13 baking pan with dish 12 ice cream sandwiches. You will have to cut some in half to make all of them fit. Press down firmly but gently. All of your sandwiches should be touching.
Start adding dollops of ice cream on top of the first layer of ice cream sandwiches. From there, spread out evenly (this works best when the ice cream is soft, semi-melted).
Next add your second layer of ice cream sandwiches. Remember you may have to cut some sandwiches for all of them to fit, flushed together. Press down firmly yet gently to pack tightly.
In a medium mixing bowl combine the cream cheese and whipped topping. Beat together until fully combined to create the icing.
Spread the icing evenly over the top of the ice cream sandwiches.
Top with sprinkles. Place in the freezer and freeze for at least two hours before serving.
Slice, serve and enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Ice Cream Sandwich Cake
Ingredients
- 24 ice cream sandwiches
- ½ gallon strawberry ice cream (or whatever flavor you prefer, slightly softened)
- 8 ounces frozen whipped topping (Cool Whip) thawed
- 8 ounces (1 block) cream cheese, softened to room temperature
- rainbow sprinkles, for topping
Instructions
- Line the bottom of a 9×13 baking pan with dish 12 ice cream sandwiches. You will have to cut some in half to make all of them fit. Press down firmly but gently. All of your sandwiches should be touching.
- Start adding dollops of ice cream on top of the first layer of ice cream sandwiches. From there, spread out evenly (this works best when the ice cream is soft, semi-melted).
- Next add your second layer of ice cream sandwiches. Remember you may have to cut some sandwiches for all of them to fit, flushed together. Press down firmly yet gently to pack tightly.
- In a medium mixing bowl combine the cream cheese and whipped topping. Beat together until fully combined to create the icing.
- Spread the icing evenly over the top of the ice cream sandwiches.
- Top with sprinkles.
- Place in the freezer and freeze for at least two hours before serving.
Notes
- You can use any of your favorite ice cream.
- This is also great topped with chocolate or strawberry syrup.
- Make sure that your ice cream is soft, but not soupy before spreading onto the ice cream sandwiches.
- This needs to freeze for 2 hours before serving.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
