Layered Ice Cream Cake

Layered Ice Cream Cake
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Layered Ice Cream Cake
Print Recipe
  1. Coat the bottom and sides of a 9-inch round springform pan with nonstick cooking spray.
  2. Line the inside with waxed paper, using spray to help adhere paper to pan. Trim the paper to the height of pan.
  3. Finely crush twelve of the cookies in a food processor.
  4. Add milk; pulse just until mixture holds together. Set aside.
  5. Unwrap four ice cream sandwiches.
  6. Working quickly, cut each in quarters.
  7. Stack strips of sandwiches on end, packing them snugly together, around the inside of the waxed-paper-lined pan.
  8. Repeat with remaining sandwiches to form a stand-up edge.
  9. Spoon the cookie crumbs into the center of the pan; press them firmly over the bottom.
  10. Freeze 1 hour.
  11. Remove all three flavors of ice cream from the freezer and let them soften for 15 minutes at room temperature.
  12. Transfer the mint ice cream to a small bowl and stir until it's softened to a firm spreading consistency.
  13. Repeat with the vanilla and strawberry.
  14. Remove the pan from freezer.
  15. Spread the mint ice cream on the bottom, then top with vanilla and strawberry, spreading all layers level.
  16. Top with thawed Cool Whip, swirling top decoratively.
  17. Crush the remaining three sandwich cookies and sprinkle the crumbs over the cake.
  18. Return the cake to the freezer; freeze overnight.
  19. To serve, remove the outside of the pan, then the waxed paper, and cut cake into wedges.
Recipe Notes

Summer 2009
Made for Brian and Joe’s birthday – it looks pretty cool. This melts really quickly, so don’t soften before serving. I put an extra layer of crumbs in the middle.

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