Mint-Chocolate Ice Cream Sandwich Cake

Mint-Chocolate Ice Cream Sandwich Cake

Info

Rating
Calories
483.0
Protein
8.0
Sodium
220.0
Fat
21.0

Description

Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together easily, thanks to prepared ice cream sandwiches and chocolate sauce, which also give it a stunning, retro look.

Ingredients

2 cups heavy cream
2/3 cup prepared chocolate syrup
1 teaspoon peppermint extract
16 (4-ounce) ice cream sandwiches, divided
1 cup finely chopped mint-and-fudge cookies, such as Keebler Grasshopper cookies (about 10 cookies), divided

Directions

  1. Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
  2. Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
  3. Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
  4. Fully assembled cake can be made 1 day ahead; keep frozen.

Tags

    Labor Day Cake Summer No-Cook Ice Cream Chocolate Mint Birthday Graduation Back to School Wedding
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