Awesome Ice Cream Sandwich Cake Recipes

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!

ICE CREAM SANDWICH CAKE

Steps:

• Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
• Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
• Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
• Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
• Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and 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 DESSERT

Steps:

• Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.

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

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.

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!