Summertime Ice Cream Sandwich Cake Recipes

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.

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.

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!