Description

This easy, no-bake ice cream sandwich cake combines classic store-bought sandwiches with layers of rich ice cream for a stunning freezer dessert. Perfect for birthdays or summer gatherings, it features a whimsical sugar cone topping and a crisp chocolate shell coating.

Ingredients

12 count standard rectangular ice cream sandwiches
2 quarts ice cream (suggested: 1.5 quarts chocolate and 1 pint vanilla)
3 sugar cones
Chocolate Magic Shell topping
Candies and sprinkles (such as peanut butter M&Ms and confetti sprinkles)

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Instructions

Line an 8-inch or 9-inch round cake pan with plastic wrap, ensuring the plastic hangs over the edges for easy removal later.
Softened the ice cream at room temperature for 10 to 15 minutes until it is pliable and easy to stir.
Unwrap the ice cream sandwiches and cut them evenly in half.
Place the sandwich halves cut-side-down around the inner edge of the cake pan to create a vertical border.
Stir half of the ice cream in a bowl until thick and pourable, then pour it into the center of the pan surrounded by the sandwiches.
Freeze the cake for at least 4 hours, or ideally overnight, until it is completely solid.
Lift the cake from the pan using the plastic wrap overhang and place it on a cold serving plate.
Top with scoops of the remaining ice cream, press sugar cones onto the scoops, and drizzle with Magic Shell and candies before serving.

Notes

For the best presentation, chill your serving plate in the freezer for 20 minutes before unmolding to prevent the bottom from melting. When slicing, use a sharp knife dipped in warm water and wiped dry between cuts to maintain clean, distinct layers of ice cream and cookie.

Prep Time: 25 mins
Cook Time: 4 hours
Category: Dessert
Method: No-Bake
Cuisine: American