Mint-Chocolate Ice Cream Sandwich Cake

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.

* Active Time : 30 minutes.
* Total Time : 1 hour, 50 minutes.
* Yield : Serves 12–14.


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Ingredient :

* 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


Instructions :

* 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.
* 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.
* 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.
* Fully assembled cake can be made 1 day ahead; keep frozen.


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