Best Ice Cream Sandwich Cake with Cookie Layers and Cream
This ice cream sandwich cake combines layers of soft cookies and creamy ice cream for a deliciously indulgent treat.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 12 ice cream sandwiches
- 1 quart vanilla ice cream softened
- 1 quart chocolate ice cream softened
- 12 oz whipped topping
Optional Toppings
- 1/2 cup chocolate chips
- 1/2 cup crushed cookies
- 1/4 cup caramel sauce
Instructions
Preparation
- Place a layer of ice cream sandwiches at the bottom of the cake pan, cutting them to fit if necessary.
- Spread a layer of softened vanilla ice cream over the sandwiches, smoothing it out with a spatula.
- Spread a layer of whipped topping over the ice cream.
- Add a layer of chocolate ice cream, smoothing it over the whipped topping.
- Continue layering with more ice cream sandwiches, vanilla ice cream, and whipped topping until the pan is full, ending with whipped topping.
- Place the cake in the freezer for at least 4 hours or until firm.
- Before serving, decorate with optional toppings like chocolate chips and caramel sauce.
- Let the cake sit for a few minutes at room temperature, then slice and serve.
- Store any leftovers in an airtight container in the freezer for up to a week.
Notes
Pro Tips: Choose quality ice cream for best results. Layer evenly for a neat appearance. Prepare a day ahead to allow flavors to meld.
Ingredient Substitutions: Use low-fat or dairy-free ice cream for dietary needs.
How to Serve: Let sit a few minutes before slicing.
Storage & Freshness: Keep in an airtight container for up to a week.
Make-Ahead Tips: Assemble and freeze the day before serving.
Ingredient Substitutions: Use low-fat or dairy-free ice cream for dietary needs.
How to Serve: Let sit a few minutes before slicing.
Storage & Freshness: Keep in an airtight container for up to a week.
Make-Ahead Tips: Assemble and freeze the day before serving.