Ice Cream Cake Recipe

Ice Cream Cake Recipe

15 chocolate cream-filled sandwich cookies

3 tablespoons butter

2 favorite candy bars, 2 ounces each

½ gallon any flavor ice cream

Sprinkles or candy decorations

1 Container of Whipped Topping


On a cutting board, finely chop the cookies 2 or 3 at a time. Melt the butter and mix with the chopped cookies. Press onto the bottom of a springform pan.

Cut each candy bar into 4 or more pieces. Cut the ice cream containers apart to expose the block of ice cream. Cut half of the ice cream into 1-inch thick slices and arrange the slices over the cookie crust, cutting pieces to fit. Spread into a smooth layer and sprinkle with the chopped candy bars. Top with the remaining ice cream prepared in the same way as the first layer. Smooth the top. Cover with foil and freeze overnight.

Next day, frost the sides and top of the ice cream cake with the whipped topping and decorate with candy or sprinkles. Freeze at least 1 hour. After whipped topping is frozen you can cover the cake with plastic wrap.

TIP: Freeze the candy bars for 10 minutes to make them easier to chop.

You can create your family’s favorite combinations with different flavors of ice cream, candy bars, and cookies.

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