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
ICE CREAM SANDWICH CAKES
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 18 sandwiches
Number Of Ingredients 13
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.
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 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 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
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
SUMMERTIME ICE CREAM SANDWICH CAKE
I made this originally for my daughter's birthday. I love that it is the birthday cake and ice cream all in one step and much easier than making a from scratch cake, even from a box mix. You can play around with the flavors of the ice cream sandwiches, pudding and sub crushed candy bars or other cookies for the oreos.
Provided by MoJoLo
Categories Frozen Desserts
Time 30m
Yield 1 large pan, 12 serving(s)
Number Of Ingredients 6
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.
4-INGREDIENT ICE CREAM SANDWICH CAKE
This cake is so good! My grandmother makes this all the time during the summer and it is soooo good! It's very rich! It is perfect for those hot summer days when you have been outside, in the pool, or on the lake! I think that everyone will love this! Kid favorite for sure!!!
Provided by alimel_01
Categories Frozen Desserts
Time 15m
Yield 1 cake
Number Of Ingredients 4
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!
Nutrition Facts : Calories 2438.1, Fat 122.9, SaturatedFat 97.3, Cholesterol 143.7, Sodium 621.6, Carbohydrate 308.3, Sugar 308.3, Protein 37.7
ICE CREAM SANDWICHES FROM CAKE MIX
Bake the cake mix batter and cut into a large cookie. Cut the cookie in half and fill with ice cream. Voila! Delicious ice cream sandwiches much better than store-bought! Recipe from "Kid's Cake Mix Fun."
Provided by Lorraine of AZ
Categories Dessert
Time 35m
Yield 8 sandwiches
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Light spray a 13x9-inch pan with nonstick cooking spray. Line pan with aluminum foil and spray again.
- Beat cake mix, eggs, water and melted butter in a large bowl with electric mixer until well blended. Dough will be thick and sticky. Spoon dough into prepared pan. Cover with plastic wrap and press dough evenly into pan, using plastic wrap to keep hands from sticking to dough. Remove plastic wrap and prick surface all over with fork (about 40 times) to prevent dough from rising too much.
- Bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
- Cut the resultant cookie in half crosswise; Remove one half from pan. Spread ice cream evenly over cookie half remaining in pan. Top with second half; use foil in pan to wrap up sanwich.
- Freeze at least 4 hours. Cut into 8 equal pieces; dip cut ends in decoratie sugar or colored sprinkles which will adhere to the ice cream for a pretty presentation. Wrap and freeze sandwiches until ready to serve.
Nutrition Facts : Calories 384.4, Fat 15.4, SaturatedFat 6.8, Cholesterol 80, Sodium 654.4, Carbohydrate 59.4, Fiber 2.5, Sugar 37.4, Protein 5.8
CHOCOLATE-PEANUT BUTTER ICE CREAM SANDWICH CAKE
Enjoy a slice of Chocolate-Peanut Butter Ice Cream Cake after dinner. This Chocolate-Peanut Butter Ice Cream Cake is sure to sweeten up your day!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
- Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
- Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.
- Freeze 4 hours or until firm. Top with nuts before serving.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 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
COOKIE ICE CREAM SANDWICHES
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g
More about "ice cream sandwich ice cream cake food"
BANANA SPLIT ICE CREAM SANDWICH CAKE - A LATTE FOOD
From alattefood.com
SUPER SIMPLE ICE CREAM SANDWICH CAKE - GIRL GONE MOM
From girlgonemom.com
11 ICE CREAM SANDWICHES IDEAS | FROZEN DESSERTS, ICE CREAM …
From pinterest.ca
ICE CREAM SANDWICH CAKE - AMANDA'S COOKIN' - ICE CREAM RECIPES
From amandascookin.com
10 BEST FROZEN ICE CREAM SANDWICH DESSERT RECIPES | YUMMLY
From yummly.com
SIMPLE ICE CREAM RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ICE CREAM SANDWICH CAKE - DINNER AT THE ZOO
From dinneratthezoo.com
ICE CREAM SANDWICH CAKE » ALLFOOD.RECIPES
From allfood.recipes
TOP 46 RECIPES FOR ICE CREAM SANDWICHES
From istimewa.dixiesewing.com
TOP 41 RECIPES FOR ICE CREAM SANDWICHES
From hercules.dixiesewing.com
ICE CREAM SANDWICH CAKE – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
GINGERBREAD ICE CREAM SANDWICHES | THE CAKE BOUTIQUE
From thecakeboutiquect.com
CAKE ICE CREAM RECIPE | CREAMY VANILLA ICE CREAM CAKE RECIPE
From foodfood.com
ICE CREAM SANDWICH CAKE - [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
4 INGREDIENT ICE CREAM SANDWICH CAKE - CAKENATION.NET
From cakenation.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love