Ice Cream Sandwich Cake 5 Ingredients Food

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 CAKES

Steps:

• Preheat the oven to 325 degrees F. Line the bottom of two 8-inch-square metal baking pans with parchment paper and lightly butter the paper. Sift the flour, baking powder, baking soda and salt into a bowl, then whisk to combine.
• Melt the butter in a saucepan over medium heat. Add the cocoa powder and whisk until dissolved, about 1 minute. Transfer to a bowl and whisk in both sugars until combined. Add the coffee, buttermilk, egg and vanilla and whisk until smooth. Whisk in the flour mixture until just combined.
• Divide the batter evenly between the prepared pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 15 to 20 minutes. Cool slightly in the pans, then invert onto a rack to cool completely. Transfer the cakes to a baking sheet lined with parchment paper, cover with plastic wrap and freeze until firm, about 1 hour.
• Remove the ice cream from the freezer to soften, 10 to 20 minutes. Clean and dry the baking pans, then line each with plastic wrap, leaving a 4-inch overhang on all sides. Scoop all of the ice cream into one of the pans, packing it to make an even 1-inch-thick layer; smooth with a small offset spatula or the back of a spoon. Fold the plastic wrap over the ice cream to cover it, then freeze until solid, at least 1 hour.
• Put 1 frozen cake in the remaining plastic-lined pan. Unwrap the ice cream layer and invert it on top of the cake; remove the plastic wrap. Cover with the remaining cake, pressing gently. Fold the plastic wrap over the cake to cover it and freeze until firm, about 1 hour.
• When ready to serve, unwrap the cake and cut into 9 squares. Cut each square in half to make 2 rectangles or triangles.

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.

ICE CREAM SANDWICH CAKE

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.

RED, WHITE AND BLUE ICE CREAM SANDWICH CAKE

Steps:

• Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes.
• Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping.
• Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve.

NEAPOLITAN ICE CREAM SANDWICH CAKE

Steps:

• Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
• Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.

ICE CREAM SANDWICH CAKE

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.

ICE CREAM SANDWICH CAKE

Steps:

• Place 12 ice cream sandwiches in bottom of freezer-proof 9x13-inch pan.
• Top with 1/2 of the whipped cream, all of the Smucker's chocolate flavored topping, and 1/2 of the peanuts.
• Repeat with remaining ice cream sandwiches, whipped cream and peanuts. Garnish wirh Smucker's Sundae surup.
• Freeze until solid, about 2 hours. Let stand 5 minutes before serving. Cut into 24 squares. Garnish with a few peanuts, a drizzle of chocolate syrup, and a cherry on top.
• So Delicious!

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE

Steps:

• Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
• Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
• Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
• Do Ahead
• Fully assembled cake can be made 1 day ahead; keep frozen.

ICE CREAM SANDWICH CAKE

Steps:

• Lay out half your ice cream sandwiches in the bottom of your dish. Depending on the size of your sandwiches this will be 6-9.
• Cover with half of your Cool-Whip.
• Top with chopped nuts.
• Drizzle syrup(s): I use both.
• Second Layer: Repeat all of the above steps.
• Cover with lid and freeze for 2 hours.
• This recipe is great because you can vary it according to your taste. Using any type sandwich, nut and syrup, you can make it a little different every time.

4-INGREDIENT ICE CREAM SANDWICH CAKE

Steps:

• Mix Cool-Whip and condensed milk together by hand or with a mixer.
• Layer half of the ice cream sandwiches (6) on the bottom of the pan.
• Put half of of Cool-Whip-condensed milk mixture on top of the ice cream sandwiches.
• Layer other 6 sandwiches on top of mixture.
• Top with remainder of Cool-Whip mixture.
• Drizzle caramel topping on top of cake.
• Keep frozen until ready to eat!