Yield: 1 cake; serves 8 to 10 | Prep Time: 15 minutes | Chill Time: Overnight
My husband wanted our wedding cake to be an ice cream cake. It didn’t work out, but the point is: he loves ice cream, even more than I do. I made this cake for his birthday one year, and to this day, I think he regrets not insisting on having it at our wedding.
INGREDIENTS
24 Oreo cookies
1 (8-ounce) container frozen whipped topping, thawed
9 store-bought ice cream sandwiches
DIRECTIONS
- In the bowl of a stand mixer, mix the cookies into chunks. Set aside ¹⁄³ cup for garnish.
- Add in the whipped topping until well combined.
- On a freezer-safe serving platter, place 3 of the ice cream sandwiches next to each other to form a layer. Spread with ¹⁄³ cup of the topping-crumb mixture. Repeat with a layer of sandwiches, topping mixture, and another layer of sandwiches to make 3 layers of sandwiches. “Frost the cake” with the remaining topping-crumb mixture and sprinkle the reserved crumbs on top.
- Wrap the cake tightly with plastic wrap and place in the freezer overnight.
- Run a knife under hot water to slice and serve.