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10-Minute Layered Ice Cream Cake

By

Rate this recipe 3.8/5 (16 Votes)
10-Minute Layered Ice Cream Cake 1 Picture

Ingredients

  • 12 vanilla ice cream sandwiches
  • 1 16 oz. container Cool Whip
  • 1 bag Heath Bits
  • 1 jar caramel ice cream topping
  • 1 jar fudge ice cream topping

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Spray 9” x 9” pan with non-stick cooking spray.

Step 2

2. Layer half of the ice cream sandwiches in the bottom of the pan.

Step 3

3. Cover with half of the Cool Whip.

Step 4

4. Drizzle with caramel and chocolate and sprinkle with half of the Heath Bits.

Step 5

5. Repeat all layers.

Step 6

6. Freeze the cake for at least two hours. Cut & enjoy.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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