Note: I do not claim to be particularly proficient in the kitchen, and even less so at photographing what I make! In fact, the standards by which I rate recipes are: Is it quick and easy to make? Is it budget-friendly? Will my family like it? So enjoy the recipe below but remember that I’m not primarily a food blogger!
Our family is split on the topic of ice cream. Several of us (myself included) could really take it or leave it; however, some find it to be an absolutely wonderful dessert, treat, or meal replacement (haha!). But all of us LOVE this super easy and super delicious ice cream cake, and it is versatile in the sense that you can use the mint topping, as I did here, or other flavors of choice instead (i.e. heath bits) and have an entirely new dessert experience.
The ingredient list is short and simple, and while it is a bit expensive to purchase all the items, it still ends up costing less (and tasting better) than a store-bought ice cream cake!
You will need:
- Two boxes (12 count each) of ice cream sandwiches
- Chocolate sandwich cookies (such as Oreos)
- A jar of hot fudge
- A 16 oz container of whipped topping
- Mint baking chunks (optional – could replace with heath bits or other toppings of choice; I usually end up using about a bag and a half)
- Chocolate syrup (optional)
- A 9×13 pan with cover or foil (I love to use disposable pans with lids)
Instructions:
- Place a layer of unwrapped ice cream sandwiches in the bottom of a 9×13 pan; you may need to cut them to various sizes to fill all of the space. If this layer is melted, place the pan into the freezer until solid
- Crush two rows of cookies (approximately 32 cookies) in a food processor or in a zipper bag with a mallet
- Mix the jar of hot fudge with the cookie crumbs (Note: if you microwave the jar without its metal lid for 20-30 seconds, it will pour out of the jar and mix more easily. Also, this is my favorite layer, so I use the whole 12.8 oz, but you can use less and make it more “crumb-y” if you prefer. Additionally, if you are having trouble spreading it, wet a spoon and use the back of the spoon to spread the mix over the ice cream sandwiches.)
- Spread the cookie/fudge mix over the layer of ice cream sandwiches
- Spread a layer of whipped topping (only use 1/2 the container)
- Cover with a layer of topping (i.e. the mint baking chips)
- Place another layer of unwrapped ice cream sandwiches
- Spread a layer of whipped topping
- Add toppings
- Drizzle with chocolate syrup if desired (Note: If using heath bits as the topping, caramel drizzle tastes delicious in place of [or in addition to!] chocolate syrup on the very top, but I still use hot fudge sauce with the cookie crumbs)
- Re-freeze, then serve! (Note: Unlike a store-bought ice cream cake that needs to be removed from the freezer 15-30 minutes before serving, this is softer and can be served immediately upon removal from the freezer!)
Here are some pictures of the process! Let me know if you try this recipe – it is one of our kids’ birthday favorites! What summer treats does your family enjoy?
Edited to Add: I added another post later with a unique twist on this recipe that adds a cake layer … so delicious!!!
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