In my recipe binder I have a recipe for Easy Ice Cream Cake from a 2007 Kraft recipe magazine. My daughter and youngest son made this for our July 4th celebration last week. We were unable to include the crushed cookies the recipe called for, due to an allergy issue, but plan to make homemade chocolate cookies to use next time we make this ice cream cake.
This cake is so easy to put together and because it’s made out of ice cream sandwiches, it’s great for a large gathering, especially if kids will be present. Summer cookout or birthday party or neighborhood get together…. This Ice Cream Cake is perfect!
*Edited to include the info needed if you do add the cookies! I had mentioned them above, but forgot to list them in the recipe when I first posted it. Oops! All correct now.
*Update: We’ve made this again — this time with the chopped sandwich cookies mixed in with the fudge topping, Cool Whip and pudding mix. OHMYGOSH! So ridiculously and sinfully good!
Ice Cream Cake
1/2 cup ice cream fudge topping, warmed
1 8-ounce tub of Cool Whip whipped topping, slightly thawed, divided
1 4-ounce package instant chocolate pudding mix
8 chocolate sandwich cookies, chopped
12 ice cream sandwiches
In a bowl combine the fudge topping with 1 cup of the whipped topping.
Stir in the dry pudding mix until well blended.
Stir in the chopped cookies.
Use parchment paper (or foil) to line a loaf pan — leaving a large amount on each side for easy removal of the ice cream cake later on. (Make sure there’s enough parchment paper to go up the side and across the top.)
In the lined loaf pan, place four of the ice cream sandwiches across the bottom.
Spread half of the pudding mixture on the ice cream sandwiches.
Repeat with another layer of ice cream sandwiches, then the remaining pudding mixture.
Finish up with the last four ice cream sandwiches.
Frost the top with the remaining whipped topping. *Note: If you assemble this before putting it into the loaf pan, you could frost the sides as well at this point.
Fold over the parchment. Tuck in any extra parchment into the sides to help seal it.
Freeze at least 4 hours.
When ready to serve, allow to stand at room temperature for 10-15 minutes or so, to make cutting easier.
Use a sharp knife to cut about 1/2 inch slices.
We prefer to cut the long side and then each of those large slices into three servings.
The hardest part of this recipe: Deciding if you should eat it with a spoon or a fork.
Store remaining ice cream cake back in the loaf pan in the freezer.