ICE CREAM SANDWICH CAKE
This a very easy cake to make, quick prep time and NO baking. It will store in the freezer for a week, but it never makes it that long! This recipe is great because you can change it up according to your likes. Use any kind of sandwich, nut and syrup, and you can make a different cake everytime.
Provided by akanails76
Categories Dessert
Time 10m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- You will need a container to make this in I use a plastic 9x13 pan with a lid. Glass with plastic wrap will work too.
- Place half of your sandwiches in the bottom of the pan.
- Cover with whipped topping.
- Top with half of your chopped nuts.
- Drizzle with syrup.
- Repeat above steps for next layer.
- Cover and freeze for 2 hours.
Nutrition Facts : Calories 114.2, Fat 11, SaturatedFat 3.3, Cholesterol 15.2, Sodium 26, Carbohydrate 3.8, Fiber 0.9, Sugar 2, Protein 1.5
ICE CREAM SANDWICHES
Steps:
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
ICE CREAM SANDWICH CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 9 servings
Number Of Ingredients 5
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
We love to make this Ice Cream Sandwich Cake and I'm going to show you all my tips and tricks, plus all the ways you can customize it!
Provided by Dorothy Kern
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- Spread 12 of the ice cream sandwiches in a 9x13-inch baking dish, cutting to fit the last few as needed.
- Top with half of the Cool Whip and spread evenly.
- Roughly chop Oreos, or place in a bag and roll with a rolling pin to crush.
- Drizzle chocolate sauce over cool whip in pan, then sprinkle with cookie crumbs.
- Add remaining ice cream sandwiches, top with remaining Cool whip. Sprinkle with remaining cookie crumbs and garnish with sprinkles.
- Freeze until set, at least 1 hour.
- Store leftovers in freezer, loosely covered, for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 364 kcal, Carbohydrate 54 g, Protein 6 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 207 mg, Fiber 1 g, Sugar 31 g
ICE CREAM SANDWICH CAKE
Top a classic ice cream sandwich cake with chocolate sandwich cookies for a sweet addition. Our Ice Cream Sandwich Cake is sure to shine on any dessert table!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.
- Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of Reynolds Wrap® Aluminum Foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.
- Freeze 4 hours.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ICE CREAM SANDWICH CAKE
This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep.
Provided by Blair Lonergan
Categories Dessert
Time 2h10m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 slice, Calories 239.2 kcal, Carbohydrate 32.5 g, Protein 3.1 g, Fat 10.5 g, SaturatedFat 7.4 g, Cholesterol 20.2 mg, Sodium 156.3 mg, Sugar 17.8 g
DECEPTIVELY EASY ICE CREAM CAKE
This Deceptively Easy Ice Cream Cake is made with ice cream sandwiches, whipped cream, fudge, and caramel. A simple yet scrumptious dessert!
Provided by Elise Donovan
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan.
- You may have to cut some of the sandwiches a little bit to get the perfect fit.
- Drizzle some of the chocolate and caramel over the sandwiches.
- Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts.
- Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!
Nutrition Facts : Calories 389 kcal, Carbohydrate 61 g, Protein 7 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 35 mg, Sodium 208 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
ICE CREAM SANDWICH CAKE
Make this Ice Cream Sandwich Cake in less than 10 minutes! All you need is 5 simple ingredients - ice cream sandwiches, Cool Whip (or whipped topping), pudding mix, hot fudge and Oreos!
Provided by Jennifer Fishkind
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- Whisk fudge topping and 2 cups Cool Whip in a medium bowl until blended. Then add dry pudding mix; stir 2 min. Stir in 1 cup of crushed cookies.
- Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil.
- Cover with half the Cool Whip mixture. Repeat 2 more layers. Top with remaining sandwiches.
- Frost with remaining Cool Whip (or as much as you prefer); press remaining cookies into top and sides of dessert. Loosely wrap with foil.
- Freeze for at least 4 hours.
Nutrition Facts : Calories 380 kcal, Carbohydrate 63 g, Protein 6 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 346 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 7 g, ServingSize 1 serving
EASY ICE CREAM CAKE
This recipe tastes great and can be made in a matter of minutes!!
Provided by KLONGMORE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 4
Steps:
- Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
- Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g
EASY ICE CREAM SANDWICH DESSERT
This chocolaty treat is perfect for summer days, and so easy to make! With store-bought ice cream sandwiches, you can whip up this dessert in no time.-Cathie Valentine, Graniteville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 15-18 servings.
Number Of Ingredients 5
Steps:
- Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bars. Cover and freeze for at least 45 minutes. Cut into squares.
Nutrition Facts : Calories 244 calories, Fat 10g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
EASY ICE CREAM SANDWICHES
The recipe is from Kraft and makes making summer time treats a snap. The original recipe calls for Chips Ahoy! Real Chocolate Cookies. The cooking time is the time for freezing the ice cream and made sandwiches.
Provided by PaulaG
Categories Lunch/Snacks
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the ice cream and 1/2 cup of the chopped peanuts; freeze 20 to 30 minutes or until firm enough to hold its shape.
- Spoon about 2 tablespoons of the ice cream/peanut mixture onto the bottom side of half the cookies; cover with the second cookie, top side up.
- Roll the edges in remaining chopped peanuts, place on tray and freeze for 1 to 2 hours or until firm.
- Remove from tray and wrap in plastic wrap, return to freezer.
ICE CREAM SANDWICH CAKE (5 INGREDIENTS)
This peanut butter ice cream sandwich cake features layers of hot fudge, peanut butter, whipped topping and peanut butter cups. To top it all off, this easy no bake dessert comes together in less than 15 minutes!
Provided by Amanda Formaro
Categories Desserts
Time 15m
Number Of Ingredients 5
Steps:
- Layer 4 ice cream sandwiches in a row, long ends touching.
- Spread with 2 heaping tablespoons hot fudge, then drizzle with 2 heaping tablespoons of peanut butter.
- Cover with 1/2 cup whipped topping and sprinkle with 1/3 cup peanut butter cups.
- Repeat layers 2 more times. Freeze until firm, about 4 hours.
Nutrition Facts : ServingSize 1 slice, Calories 416 kcal, Carbohydrate 51 g, Protein 9 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 16 mg, Sodium 274 mg, Fiber 2 g, Sugar 32 g
EASY ICE CREAM SANDWICH CAKE
This incredibly simple ice cream sandwich cake with only six ingredients and 15 minutes of prep time is a perfect no-bake summer dessert.
Provided by Michelle
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
- Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
- Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
- Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month.
Nutrition Facts : Calories 474 kcal, Carbohydrate 75 g, Protein 8 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 292 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
ICE CREAM SANDWICH CAKE RECIPE BY TASTY
Here's what you need: ice cream sandwiches, chocolate ice cream, whipped topping, sandwich cookies
Provided by Pierce Abernathy
Categories Desserts
Yield 9 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 569 calories, Carbohydrate 78 grams, Fat 26 grams, Fiber 0 grams, Protein 9 grams, Sugar 50 grams
ICE CREAM SANDWICH CAKE
My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.
Provided by DAYMOMMY
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g
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HOW TO MAKE THE WORLD'S EASIEST ICE CREAM CAKE - REAL SIMPLE
From realsimple.com
- First things first: Go shopping. You will need: Whipped cream, 10 ice cream sandwiches, and 2 pints of ice cream in the flavor(s) of your choice. These are going to be your cake’s layers, so you can go any direction you want—Sour cherry!
- When you’re ready to make the cake, get out a loaf pan. Line the pan with parchment paper, leaving a couple of inches hanging over each of the long sides.
- Remove the pints of ice cream from the freezer and let them soften a bit. (You want the ice cream to be spreadable but not liquid.) In the bottom of the loaf pan, place 5 ice cream sandwiches in a single flat layer, chocolate “cookie” side down, trimming them to fit as needed.
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From justataste.com
5/5 (1)Total Time 2 minsCategory DessertPublished 2017-06-15
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar and vanilla extract on medium-high speed until stiff peaks form. (Alternately, use a handheld beater.)
- Unwrap the ice cream sandwiches and arrange them in a single layer on the bottom of the loaf pan, trimming them as needed to fit the shape of the pan. Top the ice cream sandwiches with a third of the whipped cream then add another layer of ice cream sandwiches on top and press them down lightly. Add another third of the whipped cream on top then another layer of ice cream sandwiches followed up the final third of whipped cream. Cover the pan securely with plastic wrap and freeze the cake for a minimum of 2 hours or until it is firm.
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From southernliving.com
- Line a 9- x 5-inch loaf pan with parchment paper or plastic wrap, leaving 1-inch overhang on long ends as handles.
- Beat heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.
- Arrange 4 1/2 ice cream sandwiches in a single layer on bottom of prepared loaf pan, cutting sandwiches as needed to fit evenly. Dollop with 1 cup of the whipped cream mixture, spreading to evenly cover sandwich layer. Top with remaining 4 1/2 ice cream sandwiches; spread 1/2 cup of the whipped cream mixture to cover sandwich layer. Cover with plastic wrap; freeze at least 2 hours or up to 4 hours. (Refrigerate remaining whipped cream mixture until ready to use.)
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- Line an 8 1/2-inch x 4 1/2-inch loaf pan with parchment paper. Allow the extra paper to hang over the sides of the pan. This will help you lift it out of the pan later.
- Unwrap three of the ice cream sandwiches and cut one in half. Leave the other two sandwiches whole.
- Arrange the ice cream sandwiches in bottom of the prepared loaf pan. They should cover the bottom of the pan completely.
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- Microwave the fudge and caramel topping for about 15-20 seconds to loosen it and make it spreadable, if necessary.
- Line the bottom of a 9x13 baking dish with a layer of the ice cream bars (10 of them; trim if necessary.)
- Spread half of the hot fudge, followed by the caramel, and then Cool Whip over the sandwiches. Sprinkle on half of the chocolate chips and toffee pieces. Repeat layers.
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- ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat 2 more layers. Top with remaining sandwiches.
EASY ICE CREAM SANDWICH CAKE - RECIPE BOY
From recipeboy.com
- Place 3 ice cream sandwiches side-by-side on a plate. Spread caramel sauce on top, then spread chocolate sauce on next. Add another 3 ice cream sandwiches. Again... spread caramel sauce and chocolate sauce. Add your last 3 ice cream sandwiches, and then cover the whole thing with whipped topping. Sprinkle with sprinkles, if desired.
- Freeze for several hours, then take the cake out of the freezer and slice to serve. You can drizzle with additional sauce, if desired.
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- Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
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