Ice Cream Cake
No-bake freezer desserts — Butterfinger ice cream cake, Ice Cream Sandwich Cake, Mom's Pumpkin Ice Cream Pie — for birthdays and hot summer nights.
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Ingredients
- 12 ice cream sandwiches
- 1 cup Chocolate Syrup
- 2 cup Carmel syrup
- 16 oz Whipped Cream
- 3 cup Butterfinger bar crushed
Instructions
- 1Place 12 ice cream sandwiches in a baking pan then layer with chocolate and caramel drizzle layer another layer of ice cream bars drizzle Carmel and chocolate again then spread whipped cream on top until even then add more Carmel and chocolate drizzle and add crushed up butterfinger keep in freezer for 30 min and ready to eat
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Open in Pepper →The Dessert You Make Before Dinner
An ice cream cake is the rare dessert that gets easier the further ahead you make it. You layer it, cover it, and let the freezer do the work while you get on with the rest of your day.
Cooks on Pepper reach for these when there's a birthday on the calendar, a potluck to bring something to, or a July afternoon when nobody wants the oven on.
Every recipe here is built on things you can stack and freeze: Butterfinger ice cream cake with chocolate and caramel syrup, a Chocolate Cookie Ice Cream Cake, an Ice Cream Sandwich Cake under Cool Whip, Mom's Pumpkin Ice Cream Pie, and a peanut butter Rice Krispie Ice Cream Pie.
Quick Tips
- 1
Soften the ice cream first
Let a half gallon sit on the counter 10 to 15 minutes so it spreads without tearing the layer underneath.
- 2
Freeze between layers
Give each layer 30 to 60 minutes in the freezer before adding the next, or the syrup will sink straight through.
- 3
Line the pan
Overhang two sheets of plastic wrap or foil so you can lift the whole cake out in one piece.
- 4
Warm the knife
Dip your knife in hot water and wipe it dry between each cut for clean slices.
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