Ice Cream Sandwich Cake

Easier to make than an ice cream cake, this is an Ice Cream Sandwich Cake! No-bake and prepped in about 30 minutes, hello delicious!

Course Dessert

Cuisine American

Keyword ice cream cake, ice cream sandwich cake

Prep Time 30

Cook Time 0

Freezing Time 3

Total Time 3 30

Servings servings

Calories 285kcal

Equipment

9x9 square pan

Ingredients

12 ice cream sandwiches each 3.5 fl. oz.
3/4 quart ice cream I used moose tracks
1/2 cup all natural peanut butter optional
8 oz cool whip defrosted in the fridge
chocolate syrup + chopped peanuts optional

US Customary - Metric

Instructions

Line a 9x9 or 8x8 square pan with foil. Open 6 ice cream sandwiches and fit them into the bottom of the pan, cutting where necessary. It's ok if they don't fit perfectly. Any holes you can fill with ice cream.
Spread ice cream in an even layer across the top of the ice cream sandwiches. Be sure to press any additional ice cream into any holes not filled by ice cream sandwiches.
Drizzle the top of the ice cream with peanut butter and top with the remaining ice cream sandwiches. Fill any gaps with extra ice cream.
Cover and freeze at least 3 hours to solidify. Remove from pan using foil and unwrap. Place onto serving platter. Spread exterior of cake with cool whip. Drizzle the top with chocolate sauce and sprinkle with chopped peanuts. Use any additional cool whip in a piping bag fitted with a large star tip (I used Wilton 1M). Add rosettes to the top of the cake and sprinkle with more chopped peanuts.
Store in freezer until ready to serve. Cut into 16 even pieces and serve.

Notes

The beauty of this recipe is you can adapt it easily into any flavors you like! There are neopolitan, cookies and cream, all chocolate and all vanilla ice cream sandwiches available. Also, feel free to use any ice cream filling that you'd prefer over moose tracks.

Nutrition