There’s something absolutely magical about ice cream sandwiches, isn’t there? I remember hot summer afternoons as a child, racing home from school only to be greeted by the sweet, cool treat of chocolatey cookies filled with creamy ice cream. That delightful combination of flavors is what inspired me to create this Ice Cream Sandwich Cake. It’s perfect for gatherings, parties, or even just a cozy night at home with loved ones. In fact, I often whip it up for graduation celebrations — a sweet ending to a momentous milestone. Let’s dive into this deliciously fun dessert together!
Why You’ll Love This Recipe
- Quick prep or minimal cleanup: In just 15 minutes, you can assemble this delightful cake.
- Family-favorite or nostalgic appeal: It brings back fond memories or creates new ones with every slice.
- Comforting flavors: Mint chip ice cream and chocolate cookies harmonize beautifully.
- Perfect for celebrations: Whether it’s a graduation cake or a summer BBQ, it’s an instant crowd-pleaser.
Ingredients
- Mint chip ice cream
- Mint chocolate sandwich cookies
- Ice cream sandwiches
- Frozen whipped topping
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let me walk you through this deliciously easy process. Start by lining a 9-by-9-inch baking pan with plastic wrap. This will make it so much easier to remove your cake later. Next, take one pint of softened mint chip ice cream and spread it into the pan, creating a lovely even layer. Then, sprinkle 6 crushed mint chocolate sandwich cookies over the ice cream. Can you imagine the crunch?
Now, it’s time for another layer of ice cream! Spread the second pint of mint chip ice cream on top of the cookies, smoothing it into another even layer. Don’t forget to cover this with plastic wrap, then pop it in the freezer until firm, which should take about 2 to 3 hours.
Once it’s firm, move this beautifully frozen creation to a sheet pan, keeping it in the freezer until you’re ready to assemble the cake. Now, line your previous baking pan again, but this time with parchment paper to make removing your final masterpiece a breeze.
Time to assemble! Place half of the ice cream sandwiches in the bottom of the pan. If you need to cut them to fit snugly, go ahead! Top these sandwiches with your mint ice cream layer and use your spatula to spread it evenly. Finally, layer on the remaining ice cream sandwiches, and back to the freezer it goes for another 1 to 2 hours to firm up.
Using the parchment paper as a sling, remove the cake from the pan and place it on a serving plate. Now for the fun part — spread your thawed whipped topping on top of the ice cream sandwiches and have fun decorating with the remaining crushed sandwich cookies. Isn’t it beautiful?
Pro Tips for Making This Recipe
- Ensure your ice cream is softened for easy spreading — about 10–15 minutes at room temperature is perfect!
- For an even more decadent treat, consider drizzling chocolate or caramel sauce on top before serving.
- Remember to let the cake sit at room temperature for a few minutes before slicing to get those perfect pieces.
- Keep a wet warm knife handy for even smoother slices — a little trick I learned over the years!
How to Serve
This Ice Cream Sandwich Cake is perfect to serve at graduation parties, summer barbecues, or even as a charming weeknight dessert. Pair it with fresh fruit on the side for a light touch, or serve it with a warm chocolate sauce drizzled over to elevate the experience. A tall glass of iced tea or a sparkling lemonade complements it beautifully!
For an elegant presentation, garnish each slice with a sprig of fresh mint and a dusting of powdered sugar — it always impresses guests!
Make Ahead and Storage
If you have leftovers (which is rare, trust me!), they will last in the freezer for up to two weeks. Just ensure they’re well-wrapped to maintain their delightful flavors. And the best part? It tastes even better the next day as the flavors meld together beautifully. So don’t hesitate to enjoy a slice a day or two later!
FAQ
- Can I make this gluten-free? Absolutely! Just substitute the mint chocolate sandwich cookies with gluten-free options, and you’re set!
- What if I don’t have mint chip ice cream? Feel free to use any flavor you love — chocolate, vanilla, or even cookies and cream would be delightful!
- Can I use an air fryer or slow cooker instead? This recipe is best suited for a freezer, as we want that perfect frozen texture!
I hope this Ice Cream Sandwich Cake brings as much joy to your table as it does to mine. It’s not just a dessert; it’s a celebration waiting to happen, whether for a graduation or a sunny afternoon with family. Let me know how it turns out — I’d love to hear from you!
Ice Cream Sandwich Cake
Equipment
- 9-by-9-inch Baking Pan
- Sheet Pan
Ingredients
- 2 pt. mint chip ice cream softened
- 10 mint chocolate sandwich cookies crushed and divided
- 24 oz. ice cream sandwiches divided (3.5 oz. each)
- 1 8-ounce container frozen whipped topping thawed
Instructions
- Line a 9-by-9-inch baking pan with plastic wrap.
- Spread 1 pint of softened mint chip ice cream in the pan and sprinkle with 6 crushed sandwich cookies. Spread the second pint of ice cream over the cookies and freeze for 2 to 3 hours.
- Transfer the ice cream to a sheet pan and keep frozen until ready to use.
- Line the baking pan with parchment paper.
- Place half of the ice cream sandwiches in a single layer in the pan. Top with mint ice cream and the remaining sandwiches. Freeze for 1 to 2 hours.
- Remove the cake using the parchment paper and transfer to a serving plate. Smooth the sides and top with whipped topping, decorating with remaining crushed cookies.
- Slice and serve immediately or freeze for up to 2 weeks.