Description
A delicious and easy-to-make Ice Cream Sandwich Cake that combines layers of chocolate chip cookies and ice cream for a delightful dessert.
Ingredients
Scale
- 2 packages of your favorite chocolate chip cookies
- 1 quart of softened vanilla bean ice cream
- 1 quart of softened rich chocolate ice cream
- 1 cup of fluffy whipped cream
- 1/4 cup of chocolate sauce
- 1/4 cup of colorful sprinkles (optional)
Instructions
- Begin by preparing a 9×13-inch baking pan with parchment paper, ensuring some paper hangs over the edges for easy lifting later.
- Arrange a full layer of chocolate chip cookies across the bottom of the pan, making sure to cover every inch.
- Gently spread half of the vanilla bean ice cream over the cookie base, smoothing it out with a spatula.
- Layer another set of chocolate chip cookies on top of the vanilla ice cream, creating a solid second layer.
- Next, evenly distribute the chocolate ice cream over the cookies, ensuring it reaches the edges.
- Add a final layer of chocolate chip cookies on top of the chocolate ice cream.
- Spoon the whipped cream over the last layer of cookies, spreading it out to create an even surface.
- Drizzle the chocolate sauce over the whipped cream and, if you like, sprinkle with colorful sprinkles for a festive touch.
- Cover the entire cake with plastic wrap and place it in the freezer for a minimum of 4 hours, or until it is completely firm.
- Once frozen, carefully lift the cake out of the pan using the parchment paper edges, slice into squares, and enjoy!
Notes
- For a delightful variation, experiment with different ice cream flavors like strawberry or mint chocolate chip.
- You can also use homemade cookies for a fresher taste or opt for gluten-free cookies to cater to dietary needs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg