Easy ice cream cake

By Andrea Buckett
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  • 1/4 cup of butter, melted
  • 1 1/2 cups chocolate cookie crumbs
  • 8 ice cream sandwiches
  • 2 cups vanilla ice cream (set ice cream out 15 minutes before you make the cake)
  • 4 cups cherry ice cream (set ice cream out 15 minutes before you make the cake)
  • 3/4 cup 35% cream
  • 1 tablespoon icing sugar
  • Your choice of sprinkles, cherries, chocolate covered pretzels etc… to decorate the top of the cake.


  1. Spray a 10” spring form pan with non-stick baking spray.
  2. Stir the butter and cookie crumbs together until well combined. Press the crumbs into the spring form pan so the entire bottom is covered in an equal layer of crumbs. Place in the freezer for 15 minutes.
  3. Cut each ice cream sandwich (width wise) into 4 equal parts. Work quickly so the sandwiches don’t melt. Place the cut ice cream sandwiches around the edge of the pan. The ice cream edge should be butted up against the pan, not the cookie side. Pack the sandwiches snuggly together. Set pan in the freezer for 10 minutes.
  4. Remove pan from freezer and spread the vanilla ice cream on the chocolate cookie base. Scoop cherry ice cream on top and cover the vanilla ice cream completely, pressing it down firmly as you go. Return pan to freezer.
  5. Whisk the 35% cream until soft peaks form and then add the icing sugar. Continue whipping until stiff peaks form. Remove pan from freezer and top the ice cream portion of the cake with whip cream.
  6. Decorate with your choice of toppings.
  7. Return to freezer for at least 2 hours (better overnight) before serving.


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