RECIPE ICE CREAM CAKE RECIPES

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.

Steps:

• Line a 9- x 5-inch loaf pan with parchment paper or plastic wrap, leaving 1-inch overhang on long ends as handles.
• Beat heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.
• Arrange 4 1/2 ice cream sandwiches in a single layer on bottom of prepared loaf pan, cutting sandwiches as needed to fit evenly. Dollop with 1 cup of the whipped cream mixture, spreading to evenly cover sandwich layer. Top with remaining 4 1/2 ice cream sandwiches; spread 1/2 cup of the whipped cream mixture to cover sandwich layer. Cover with plastic wrap; freeze at least 2 hours or up to 4 hours. (Refrigerate remaining whipped cream mixture until ready to use.)
• Remove plastic wrap from cake. Using parchment handles, lift and remove cake from loaf pan; invert cake onto a large plate. Spread sides and top of cake with remaining whipped cream. Drizzle with chocolate syrup, and sprinkle with crushed cookies.