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
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
BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate fudge brownie mix, ice cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
- Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
- Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
- Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
- Repeat steps 3 and 4 so that you have 2 thin brownie layers.
- Bake for 14 minutes.
- Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
- NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
- Take the ice cream out of the freezer and give it 5-10 minutes to soften.
- Once soft, spread the ice cream over the top of the brownie in the baking tray.
- Take the first brownie layer from the cooling rack and placing it on top.
- Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
- Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
- Quickly trim away the excess ice cream.
- Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
- Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
- Enjoy!
Nutrition Facts : Calories 509 calories, Carbohydrate 72 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 56 grams
ICE CREAM SANDWICH CAKE
Impress guests with this gooey, chocolaty can't-resist ice cream sandwich cake. They'll never guess it's store-bought treats dressed up! -Taste of Home Cooking School
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13x9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches. , In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layers of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture. , Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 422 calories, Fat 19g fat (8g saturated fat), Cholesterol 26mg cholesterol, Sodium 154mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 3g fiber), Protein 9g protein.
3 INGREDIENT ICE CREAM SANDWICH CAKE
This makes a delicious dessert that looks great! I saw it in Woman's Day magazine and they called for using Whoppers candy, but I used Oreos in mine. Cook time is for the 6 hour freeze time (but it may not take the full 6 hours for the cake to freeze firmly).
Provided by Sherri35
Categories Frozen Desserts
Time 6h5m
Yield 10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 75.5, Fat 3.2, SaturatedFat 1, Sodium 80.9, Carbohydrate 11.4, Fiber 0.5, Sugar 6.6, Protein 0.9
ICE CREAM SANDWICH SWIRL CAKE RECIPE BY TASTY
Here's what you need: sandwich bread, unsalted butter, chocolate hazelnut spread, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- On a large cutting board, lay out 9 slices of bread in a 3x3 (7x7 cm) grid. Brush the melted butter where the bread slices will touch, then overlap the bread pieces until you have one large square of bread.
- Cover with another cutting board and a heavy pan to weigh it down and let sit for 10 minutes.
- Remove the pan and cutting board and roll the square with a rolling pin to flatten.
- Pour half of the hazelnut spread on the sheet of bread and spread evenly, leaving a 1-inch (1 cm) gap around the edges.
- Starting at the bottom, carefully roll up the bread to form a log and wrap in plastic wrap.
- Using the remaining 9 slices of bread and remaining hazelnut spread, make another log.
- Freeze for 20 minutes.
- Slice the chilled logs into ½-inch (1 cm) thick rounds. There will be about 18 slices per log.
- Place the rolls from 1 log in a parchment-lined 10-inch (25-cm) springform pan. Slice any extra rolls into smaller pieces to fill in the gaps between the whole rolls.
- Place a sheet of parchment on top of the rolls and use a smaller cake pan to press the rolls together, creating a compressed layer. Remove the cake pan and parchment and freeze until solid, about 1 hour.
- Scoop softened ice cream on top of the rolls and spread evenly. Freeze until solid, about 1 hour.
- Add another layer of rolls from the second log on top of the ice cream layer, filling the gaps with smaller pieces of rolls again. Place a sheet of parchment paper on top and use the smaller cake pan to compress the rolls. Remove the pan and parchment and freeze for another hour.
- Remove from the springform pan, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 39 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 31 grams
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
This is an easy cake to make, no baking, this can store in the freezer for at least a week, but It never makes it that long! I freeze this in a plastic 9x13 with a lid because my kids can serve themselves this.
Provided by akanails76
Categories Dessert
Time 10m
Yield 12-16 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120.2, Fat 9.6, SaturatedFat 8.2, Sodium 9.4, Carbohydrate 8.7, Sugar 8.7, Protein 0.5
ICE CREAM SANDWICH CAKE
Everyone loves ice cream cake - and this one is surprisingly simple to make!! Combine layers of prepared ice cream sandwiches with layers of whipped cream, chocolate fudge topping, and chopped peanuts. Freeze for at least 2 hours before serving.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 24 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 83.4, Fat 5.8, SaturatedFat 1.3, Cholesterol 3.8, Sodium 88.7, Carbohydrate 6.7, Fiber 0.8, Sugar 3, Protein 2.4
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