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6-Ingredient Ice Cream Sandwich Cake

Filed Under:

Desserts, Food Joy, Holiday

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Ice cream cake lovers rejoice – this recipe delivers all the flavor of the ice cream shop classic without turning on the oven. You’ll need just 6 ingredients (seven, if you count sprinkles!) and a few hours of freeze time. This recipe is high adaptable too. Want to use Tofutti Cuties? Go for it. Use strawberry ice cream instead of chocolate, that sounds delicious! Here’s how to make one of our favorite no bake summer treats that happens to be perfect for the 4th of July holiday!

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Easiest Ice Cream Sandwich Cake (only 6 ingredients!) | Didn't I Just Feed You

6-Ingredient Ice Cream Sandwich Cake


  • Author: Stacie and Meghan

Description

This is an ice cream cake built from ice cream sandwiches and assembled with a bonus layer of more ice cream and crunchy cookies. The whole thing gets topped with magic chocolate coating that sets almost instantly. We love this for birthday parties, sleepovers, and cookouts too.


Ingredients

Scale

1 (12 count) box classic ice cream sandwiches
1 pint ice cream of your choice – chocolate, strawberry, or vanilla
1 cup crushed cookie or chopped nuts, we like Oreos or peanuts
2 cups chocolate chips
3/4 cup coconut oil or shortening
sprinkles, optional but highly festive, for serving


Instructions

  1. Line an 8×8 baking pan with parchment paper.
  2. Unwrap 6 ice cream sandwiches and use them to line the bottom of the baking pan. You’ll need to cut one in half and you can reserve the second half for the next layer of ice cream sandwiches.
  3. Scoop the entire pint of ice cream out onto the sandwiches. Use a small spatula to spread the ice cream out into an even layer.
  4. Unwrap 5 more ice cream sandwiches and layer them, along with the reserved half.
  5. Cover the baking pan and freeze until solid, at least 2 hours.
  6. While the cake freezes, make the magic shell coating: Combine the chocolate chips and the coconut oil in a microwave safe bowl. Cook the chocolate for 30 second intervals, stirring between each, until the chocolate and coconut oil are completely melted, about 2 minutes total.
  7. Remove the cake from the freeze and invert onto a cooling rack set in a parchment lined baking sheet (this will allow you to collect and reused excess coating).
  8. Pour the magic shell over the cake. Work quickly to spread it into an even layer and add your sprinkles. Slice and serve right away or return to the freezer until ready to serve.

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