Ice Cream Sandwich Birthday 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.

ICE CREAM BIRTHDAY CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
• Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.

ICE CREAM BIRTHDAY CAKE

Steps:

• Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.

ICE CREAM SANDWICH 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-inch x 9-inch dish. Arrange eight sandwiches in opposite direction in the dish.
• 2. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches.
• 3. In a food processor, combine peanuts and candy bars. Pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layer of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture.
• 4. Cover and freeze overnight. Cake may be frozen up to 2 months. Remove cake from freezer at least 20-25 minutes before serving. Cut into squares.

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.