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
GIANT ICE CREAM SANDWICH
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.
- Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.
- Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.
- Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.
- Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.
- Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.
- Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.
COOKIE LOVER'S ICE CREAM SANDWICHES
If you love cookie flavored ice creams, this ice cream sandwich will be the perfect treat. A mix of cookies and cream and cookie dough ice creams are sandwiched between fudgy cake that has a soft, chewy texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray. Heat the milk in the microwave until steaming, 30 to 45 seconds. Put the cocoa powder in a large bowl; pour the hot milk on top and whisk to combine. Let the cocoa steep, about 5 minutes.
- Add the egg yolks, 1/2 cup sugar, the vegetable oil, vanilla and espresso powder to the cocoa mixture; whisk to combine. Sift in the flour, baking powder and salt; whisk to combine.
- Combine the egg whites and cream of tartar in a separate large bowl. Beat with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Increase the speed to medium high and beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 minutes. Whisk one-third of the egg white mixture into the batter to lighten. Gently fold in the remaining egg white mixture in 2 batches until fully combined and there are no white streaks remaining.
- Scrape the batter onto the baking sheet; spread evenly to the edges. Bake until the cake just springs back to the touch and no longer looks wet in the center, 12 to 16 minutes. Transfer to a rack and let the cake cool 10 minutes in the pan, then invert onto the rack and carefully peel off the parchment. Let cool completely, about 30 minutes.
- Transfer the cake to a cutting board, cut in half crosswise and lightly wrap each half in plastic wrap. Freeze the cake halves until almost frozen and firm, about 2 hours.
- In the last 15 to 30 minutes of freezing the cakes, remove the ice cream from the freezer and let soften until spreadable but not melted. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 6-inch overhang on the sides. Unwrap the cake halves; place 1 cake half in the bottom of the dish. Scoop the cookie dough ice cream all over the cake and spread into an even layer with an offset spatula, leaving a 1/8-inch border of cake. Top with the cookies-and-cream ice cream and spread into an even layer. Top with the remaining cake half and gently press down. Wrap tightly with the overhanging plastic wrap. Freeze the cake in the baking dish until the ice cream is firm (the cake will stay soft), at least 4 hours or overnight.
- Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
SNICKERDOODLE ICE CREAM SANDWICHES
The chewy texture of a snickerdoodle, coated in a crisp layer of cinnamon sugar is a perfect cookie for an ice cream sandwich. For this version, we bake a giant, sheet-pan sized snickerdoodle, cut it in half, fill it with scoops of ice cream, freeze and cut it into individual sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
- Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
- Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
- Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
- Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
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.
MARBLED BRIOCHE ICE CREAM SANDWICHES
These dainty ice cream sandwiches were inspired by the Sicilian tradition of stuffing brioche rolls with gelato and sweet whipped cream. For this version, we layered the ice creams, creating a marbled effect, and sliced them into more traditional ice cream sandwich shapes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 6
Steps:
- Lay the brioche loaf on its side and trim off just the bottom crust (about 1/8 inch). Continue to slice the brioche lengthwise from the bottom, cutting the loaf into six 1/4- to 1/2-inch-thick planks (roughly 4 by 8 inches); trim off the crust edges.
- Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Arrange 3 slices of bread crosswise in the pan and brush lightly with half of the amaretto.
- Remove the ice cream from the freezer; let soften until scoopable, 2 to 3 minutes. Quickly scoop the ice cream and sorbet in various sizes (from 1 tablespoon to 1/4 cup) and arrange on top of the bread in the pan, alternating flavors and sizes. Spread the ice cream and sorbet gently with an offset spatula into an even layer, filling in any gaps or air pockets.
- Brush the other 3 slices of bread with the remaining amaretto and place them crosswise (amaretto-side down) on top of the ice cream. Wrap the pan tightly with plastic wrap, pressing the top layer of bread into the ice cream. Freeze until solid, about 5 hours.
- Remove the plastic wrap; lift the whole sandwich from the baking dish and remove the parchment paper. Slice into thirds, cutting along the seams of the top bread pieces, then cut into smaller pieces. Dust with confectioners' sugar.
STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE
What's better than strawberry shortcake? This chilly strawberry shortcake ice cream cake! It's easily assembled with ice cream sandwiches, vanilla ice cream and lots of fresh strawberries. Just prep, freeze and serve!
Provided by Food Network
Categories dessert
Time 4h40m
Yield 15 to 20 servings
Number Of Ingredients 9
Steps:
- Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
- Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
- Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
- Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
- Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
- Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
- Serve the cake immediately or transfer to the freezer to store.
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.
FUNNEL CAKE ICE CREAM SANDWICHES
Steps:
- Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 400 degrees F. Line a baking sheet with paper towels and place a cooling rack on top.
- Make the batter: Pour the cake mix into a large mixing bowl. Whisk in the flour and baking powder. Add the milk and eggs. Use a hand mixer to blend the wet ingredients into the dry, until the batter is smooth and free of any lumps. Scrape the batter into a pastry bag and snip a small hole in the tip.
- Quickly squeeze the batter in a circular motion into the hot oil, creating a lacey round about 3 inches wide. Fry until golden brown, about 30 seconds per side. Gently remove from the oil and flip onto the cooling rack (they are fragile). Repeat to make 16 funnel cakes. They will become crispy as they cool.
- Allow the ice cream to soften on the counter for about 5 minutes. Scoop the ice cream onto 8 funnel cakes. Top each scoop with another funnel cake and gently press down. Dust the ice cream sandwiches with confectioners' sugar and serve immediately.
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
HOMEMADE ICE CREAM SANDWICHES
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
ICE CREAM SANDWICH LOOK-ALIKE CAKE
It's an ice cream sandwich. Wait, no it's just our unbelievably tasty Ice Cream Sandwich Look-Alike Cake that's sure fool and delight your guests.
Provided by My Food and Family
Categories Home
Time 6h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix and milk into batter before pouring into prepared pan. Cool 10 min. Use foil handles to remove cake from pan; cool completely. Peel foil off sides of cake, leaving foil on bottom of cake.
- Cut rounded top off cake; reserve for snacking or another use. Cut remaining cake horizontally in half. Carefully remove top layer.
- Spread ice cream evenly onto bottom cake layer; cover with remaining cake layer. Bring foil up side and over top of cake to completely cover cake. Freeze 4 hours or until ice cream is firm.
- Microwave semisweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 min.
- Remove foil from frozen cake; place cake on serving plate. Top with COOL WHIP mixture; smooth top. When COOL WHIP mixture is almost firm, use rounded end of wooden spoon to poke holes in COOL WHIP mixture to resemble top of ice cream sandwich.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 22 g, Protein 4 g
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
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 SANDWICH CAKE
Steps:
- Open 1 box of ice cream sandwiches and lay flat in a 13x9-inch pan. Top with one tub of Cool Whip. Layer the second box and top with Cool Whip.
- Return to freezer until about 15 minutes before serving. Drizzle syrup over the top layer to make it look pretty. Cut into squares and serve.
- If you use the Neapolitan Sandwiches layer it with the Strawberry Cool Whip and use the Chocolate and Strawberry syrup to decorate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
QUICK & EASY ICE CREAM SANDWICH CAKE
Steps:
- Line bottom of glass 13 x 9" baking dish with half of the ice cream sandwiches (will have to cut some to fit).
- Pour one jar of the hot fudge sauce over the sandwiches, spreading to cover completely. Top fudge sauce with about half of the honey roasted peanuts, pushing peanuts into the fudge sauce slightly. Spread one container of Cool Whip over the peanuts. Repeat layers, beginning with sandwiches, hot fudge sauce, peanuts and cool whip. Sprinkle additional peanuts over the top and add maraschino cherries for decoration.
- Freeze at least one hour to give ice cream a chance to firm up. Remove from freezer at 5 minutes before serving for easier cutting.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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 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
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
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RECIPE FOR ICE CREAM SANDWICH CAKE RECIPES ALL YOU NEED IS …
From stevehacks.com
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