ICE CREAM SANDWICH CAKE RECIPE | ALLRECIPES
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 Frozen Desserts
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 1 9x13-inch dish
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, CarbohydrateContent 85.4 g, CholesterolContent 39.8 mg, FatContent 24.8 g, FiberContent 2.4 g, ProteinContent 6.5 g, SaturatedFatContent 16.1 g, SodiumContent 260 mg, SugarContent 47.7 g
ICE CREAM SANDWICH DESSERTS RECIPE: HOW TO MAKE IT
No one will believe this awesome dessert is just dressed-up ice cream sandwiches. "For my son's birthday party, I decorated it with race cars and checkered flags because he's a big racing fan," recalls Jody Koerber of Caledonia, Wisconsin. "It was a huge success!"
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). , Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 375 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 48g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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BEST ICE CREAM CAKE RECIPE - HOW TO MAKE ICE CREAM CAKE
From thepioneerwoman.com
Reviews 4
Total Time 12 hours 40 minutes
Category birthday, birthday party, bridal shower, dinner party, feed a crowd, Summer, dessert
Cuisine American
- Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Drizzle in the butter then process the mixture until it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust firmly into the bottom of the pan and up the sides. Place in the freezer for 20 minutes. Meanwhile, remove 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours. Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a ½-inch border around the edge. Take the remaining 8 oreos and break them apart into small pieces. Sprinkle them all over the fudge and press gently. Return the cake to the freezer for 2 hours. Meanwhile, remove 2 pints of coffee ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours. Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake. Sprinkle the toffee pieces all over and press them gently into the caramel. Return to the freezer for 2 hours. Meanwhile, remove 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Line the inside of an 8” cake pan with a piece of plastic wrap, making the bottom as smooth as possible and making sure that it comes up the sides. Scoop the softened ice cream into the base of the cake pan. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours. Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake. Remove the vanilla- chocolate chip ice cream layer from the freezer. Pull up on the plastic to pull it out of the cake pan, and turn it, ice cream side down, on top of the caramel and toffee layer. Press this layer into the top of the cake and return the whole thing to the freezer for at least 2 more hours before serving. (Cover with more plastic wrap, if freezing for longer than 2 hours, like overnight). Remove the cake from the freezer. Pour 1 cup of magic shell into the center of the cake and push it over the sides of the cake so that it drizzles down the sides. Dollop cool whip on the cake and top with maraschino cherries. Slice and serve immediately!
PEPPERMINT STICK ICE CREAM RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 318 per serving
- If adding the chocolate chunks, stir together the chocolate and vegetable oil and set aside. Churn the ice cream mixture in an ice cream machine according to manufacturer’s instructions. During the last few minutes of processing, add the candy cane pieces and very slowly drizzle in the chocolate mixture. (If added too quickly, the chocolate will clump; when the ice cream has been fully churned, use a pair of kitchen shears to cut any pieces that are too large.) Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.
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Reviews 4.8
Total Time 5 hours 15 minutes
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- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
ICE CREAM CAKE ROLL - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
Reviews 5
Total Time 4 hours 27 minutes
Cuisine American
Calories 263 calories per serving
- Garnish with fresh mint and cherry pie filling if desired.
ICE CREAM CAKE ROLL - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
Reviews 5
Total Time 4 hours 27 minutes
Cuisine American
Calories 263 calories per serving
- Garnish with fresh mint and cherry pie filling if desired.
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