Mint Chocolate Chip Ice Cream Sandwich Cake is a mouthful to say, right? It is, but I have to admit, it’s well worth it. If you’re looking for a quick and easy dessert to put together on a warm day, then look no further. This ice cream cake takes store bought ice cream and turns it into an amazing frozen treat with just a few ingredients!
Line a loaf pan with parchment paper or foil, and leave an overhang so that you can easily take the cake out of the pan later on. Lay down five ice cream sandwiches at the bottom of the pan. Add and spread out the strawberry ice cream. Then layer with the remaining five ice cream sandwiches. Spread out the mint chocolate chip ice cream. Top with the crushed chocolate cookies.
Cover the pan tightly with plastic wrap and freeze until firm, about 4 hours, or overnight. Invert the cake onto a platter and remove the parchment or foil. Spread the top with the chocolate magic shell topping. Allow to harden.
Cut into slices and serve right away. If you don’t plan on eating the ice cream cake right away, keep it in the freezer in the pan and don’t invert it or top it with the magic shell until ready to serve. Will keep in the freezer, tightly wrapped for up to 4 days. Enjoy!
- 10 vanilla ice cream sandwiches
- 1 pint strawberry ice cream, softened
- 1 pint mint chocolate chip ice cream, softened
- 10 chocolate sandwich cookies (Oreos), crushed
- 1/4 cup chocolate magic shell topping (can be found in the ice cream topping section)
- Line a 9-inch bread loaf pan with parchment paper or foil, leaving some hanging out to make it easier to pull out of the pan later on.
- Lay down five of the ice cream sandwiches onto the bottom of the pan. You might have to squish them in so that they fit. Add the strawberry ice cream and spread it out evenly. Top with the remaining five ice cream sandwiches. Add the mint chocolate chip ice cream and spread it out evenly. Top with the crushed oreos. Cover with plastic wrap and place in the freezer until firm, about 4 hours.
- Invert the cake onto a platter and peel away the parchment or foil. Spread the top with the chocolate magic shell. Allow to harden. Cut into slices and enjoy right away.
- If you don't plan on eating the ice cream cake right away, keep in the freezer, in the pan. Don't invert it or top it with the magic shell until you're ready to serve it. Will keep in the freezer, wrapped well, for up to 4 days. Enjoy!
