Ice Cream Sandwich Cake

The recipe Ice Cream Sandwich Cake can be made in about 45 minutes. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 270 calories. This recipe serves 12. For 57 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 70 people have made this recipe and would make it again. Head to the store and pick up whipped topping, oreos, milk, and a few other things to make it today. It will be a hit at your Summer event. It is brought to you by Cookie Madness. With a spoonacular score of 11%, this dish is not so excellent. Similar recipes include Easy Ice Cream Sandwich Cake with Vanilla Whip and Chocolate Cream Filling, Frozen Swiss Cake Roll Ice Cream Sandwich Cake, and Ice Cream Sandwich Cake.

Servings: 12

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a mixing bowl, stir together the softened cream cheese, and cocoa powder. Slowly add sugar and milk alternately, scraping sides of bowl to make a thin paste. Add vanilla. Using a handheld electric mixer, beat until smooth. Fold in about half a carton (1 ¾ cups) of the whipped topping. Fold in the cookies.Lay a large sheet of foil on a flat surface. Lay 4 ice cream sandwiches side by side on the foil. Spread half of the chocolate mixture over the sandwiches. Layer 4 more ice cream sandwiches over the chocolate mixture, then layer on remaining chocolate mixture and 4 ice cream sandwiches.Using some or all of the remaining carton of whipped topping, spread a thin layer all over the cake. At this point it will look pretty shoddy, but that’s okay. You’ll fix it later. Bring foil up and around cake to make a little container, then set the cake in a pan (just to keep it level) and put it all in the freezer for about 6 hours or until frozen solid. When frozen, remove foil and spread more whipped topping over the cake. Arrange on a nice plate and touch up your whipped topping. Garnish with chocolate syrup or cookie crumbs and slice.

 

Step by step:

1. In a mixing bowl, stir together the softened cream cheese, and cocoa powder. Slowly add sugar and milk alternately, scraping sides of bowl to make a thin paste.

2. Add vanilla. Using a handheld electric mixer, beat until smooth. Fold in about half a carton (1 ¾ cups) of the whipped topping. Fold in the cookies.Lay a large sheet of foil on a flat surface. Lay 4 ice cream sandwiches side by side on the foil.

3. Spread half of the chocolate mixture over the sandwiches. Layer 4 more ice cream sandwiches over the chocolate mixture, then layer on remaining chocolate mixture and 4 ice cream sandwiches.Using some or all of the remaining carton of whipped topping, spread a thin layer all over the cake. At this point it will look pretty shoddy, but that’s okay. You’ll fix it later. Bring foil up and around cake to make a little container, then set the cake in a pan (just to keep it level) and put it all in the freezer for about 6 hours or until frozen solid. When frozen, remove foil and spread more whipped topping over the cake. Arrange on a nice plate and touch up your whipped topping.

4. Garnish with chocolate syrup or cookie crumbs and slice.

Nutrition Information:

covered percent of daily need

 

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