This delicious Pioneer Woman Ice Cream Sandwich Cake is the ultimate no-bake dessert that’s quick, creamy, and perfect for any occasion. Made with layers of mint chip ice cream, crushed cookies, and classic ice cream sandwiches, it’s simple to assemble with everyday ingredients. Customize it with your favorite flavors for a treat everyone will love!
Ingredients Needed
- 2 pints (4 cups) mint chip ice cream, softened
- 10 mint chocolate sandwich cookies, crushed and divided
- 24 ice cream sandwiches (3.5 oz each), divided
- 1 (8 oz) container frozen whipped topping, thawed
How To Make Ice Cream Sandwich Cake
- Prepare the pan: Line a 9-by-9-inch baking pan with plastic wrap.
- Layer the first ice cream: Spread 1 pint of softened mint chip ice cream evenly in the prepared pan. Sprinkle 6 crushed mint chocolate sandwich cookies over the ice cream.
- Add the second ice cream layer: Spread the second pint of mint chip ice cream on top of the crushed cookies and smooth it into an even layer. Cover the pan with plastic wrap and freeze for 2-3 hours, or until firm.
- Remove the frozen ice cream layer: Transfer the frozen ice cream block (still wrapped in plastic) from the pan to a sheet pan. Keep it frozen until ready to use.
- Prepare the base layer: Line the same 9-by-9-inch baking pan with parchment paper. Arrange half of the ice cream sandwiches in a single snug layer at the bottom of the pan, trimming sandwiches as needed to fit.
- Assemble the cake: Place the frozen ice cream block on top of the ice cream sandwiches. Add a second layer with the remaining ice cream sandwiches. Freeze for 1-2 hours until firm.
- Decorate the cake: Remove the cake from the pan using the parchment paper as a sling and transfer it to a serving plate. Smooth the sides of the cake with a spatula, then spread the whipped topping over the top. Sprinkle the remaining 4 crushed mint chocolate sandwich cookies on top.
- Serve or store: Slice and serve immediately, or freeze the cake for up to 2 weeks.
Recipe Tips
- Soften the ice cream just right: Let the ice cream sit at room temperature for about 5–10 minutes. It should be soft enough to spread easily but not melted.
- Crush the cookies finely: Use a food processor or a sealed bag and rolling pin to crush the cookies evenly. Smaller pieces will stick better and create a smooth texture.
- Layer tightly: Make sure the ice cream sandwiches fit snugly in the pan. Trim the edges if needed to avoid gaps that might cause the cake to fall apart.
- Use a hot knife for slicing: Dip your knife in warm water, then dry it before slicing the frozen cake. This makes clean, neat slices.
- Freeze between steps: Always freeze each layer or step as directed. Skipping this could make the layers too soft and messy to handle.
How To Store Leftovers
Wrap the leftover Ice Cream Sandwich Cake tightly in plastic wrap or aluminum foil. Store it in an airtight container to prevent freezer burn and freeze for up to 2 weeks. Before serving, let it thaw slightly at room temperature for 5–10 minutes for easier slicing.
Nutrition Facts
- Calories: 156
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 120mg
- Potassium: 80mg
- Total Carbohydrate: 24g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 2g
More Pioneer Woman Recipes:
Pioneer Woman Ice Cream Sandwich Cake
Description
This delicious Pioneer Woman Ice Cream Sandwich Cake is the ultimate no-bake dessert that’s quick, creamy, and perfect for any occasion. Made with layers of mint chip ice cream, crushed cookies, and classic ice cream sandwiches, it’s simple to assemble with everyday ingredients. Customize it with your favorite flavors for a treat everyone will love!
Ingredients
Instructions
- Prepare the pan: Line a 9-by-9-inch baking pan with plastic wrap.
- Layer the first ice cream: Spread 1 pint of softened mint chip ice cream evenly in the prepared pan. Sprinkle 6 crushed mint chocolate sandwich cookies over the ice cream.
- Add the second ice cream layer: Spread the second pint of mint chip ice cream on top of the crushed cookies and smooth it into an even layer. Cover the pan with plastic wrap and freeze for 2-3 hours, or until firm.
- Remove the frozen ice cream layer: Transfer the frozen ice cream block (still wrapped in plastic) from the pan to a sheet pan. Keep it frozen until ready to use.
- Prepare the base layer: Line the same 9-by-9-inch baking pan with parchment paper. Arrange half of the ice cream sandwiches in a single snug layer at the bottom of the pan, trimming sandwiches as needed to fit.
- Assemble the cake: Place the frozen ice cream block on top of the ice cream sandwiches. Add a second layer with the remaining ice cream sandwiches. Freeze for 1-2 hours until firm.
- Decorate the cake: Remove the cake from the pan using the parchment paper as a sling and transfer it to a serving plate. Smooth the sides of the cake with a spatula, then spread the whipped topping over the top. Sprinkle the remaining 4 crushed mint chocolate sandwich cookies on top.
- Serve or store: Slice and serve immediately, or freeze the cake for up to 2 weeks.
Notes
- Soften the ice cream just right: Let the ice cream sit at room temperature for about 5–10 minutes. It should be soft enough to spread easily but not melted.
- Crush the cookies finely: Use a food processor or a sealed bag and rolling pin to crush the cookies evenly. Smaller pieces will stick better and create a smooth texture.
- Layer tightly: Make sure the ice cream sandwiches fit snugly in the pan. Trim the edges if needed to avoid gaps that might cause the cake to fall apart.
- Use a hot knife for slicing: Dip your knife in warm water, then dry it before slicing the frozen cake. This makes clean, neat slices.
- Freeze between steps: Always freeze each layer or step as directed. Skipping this could make the layers too soft and messy to handle.