Ice Cream Cake

Ice Cream Cake2

The first time I had this cake, my son and my friend made this for my birthday!  I couldn’t believe that it was made from ice cream sandwiches.   My friend, Brandy, got the recipe from Stacy, who got it from Shelley.  This is a crowd-pleaser, for sure!


2 boxes (12 each) of ice cream sandwiches (I’ve only had it with Cookies and Cream ice cream sandwiches, but have future plans to try different flavored sandwiches and toppings)

2 small containers of plain Cool Whip (or 1 large container; you may not need it all but it’s better to have too much than not enough)

1 bag of snack size Heath Bars, unwrapped from individual wrappers and then crushed (this takes a while, but the smaller candies give a better chocolate to toffee ratio than the full size candy bars)

Unwrap the ice cream sandwiches.  Assemble one layer of sandwiches in the bottom of an ungreased 9 x 13″ glass pan.  Assemble a second layer of sandwiches on top of the first.  Spread Cool Whip on top of the sandwiches.  Sprinkle the crushed Heath Bar on top of the Cool Whip. Cover the cake with foil and gently press the Heath Bar into the Cool Whip.

Put the cake in the freezer until it’s time to serve.  It can be made a few hours before, but also keeps in the freezer for several days (and so do the leftovers if you’re lucky enough to have any!).


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