This not-a-recipe-recipe will be your new “go to” for any last minute celebration!
Ice cream bar cake is made up of layers of ice cream bars (or sandwiches), more ice cream, cookie crumbs and whipped cream. But that’s only the beginning.
You can compose this “cake” in any size or shape pan you have, or even go freeform and just stack it all on a cutting board!
Use dairy- gluten- or sugar-free ingredients based on dietary needs or preferences, and feel free to add in layers like salted caramel or fudge sauce, and mix-ins such as sprinkles, chocolate chips or chopped nuts!
We’ve given approximate ingredients just as a guideline; the size and shape of your ice cream bars and pan will dictate just how much you need – but you really can’t go wrong!
Ice Cream Bar Cake:
- 2 cups cookie crumbs, processed from 1 or 2 types of any crispy cookies (like chocolate wafers or Nilla cookies)
- 2 tablespoons milk
- 2 pints ice cream (either one flavor, divided, or two), softened
- 10 (approximately) ice cream bars
- 2 cups chilled heavy cream
- 2 tablespoons granulated sugar
Line an 8” x 8” baking pan with plastic wrap in both directions, leaving an overhang on all sides.
Mix the milk with enough cookie crumbs so that the crumbs clump together, and press in an even layer into the bottom of the pan.
Place as many ice cream bars as will fit in a single layer in the pan, then use a knife to cut pieces that will fill in the gaps, as shown in the picture. Top with one pint of softened ice cream and use a spoon to smooth into an even layer. Top with a layer of cookie crumbs.
Repeat with another layer of ice cream bars, ice cream and cookie crumbs. Cover with plastic wrap and freeze till firm (reserve any leftover cookie crumbs).
Beat the heavy cream and sugar till stiff peaks form. Use the plastic wrap to transfer the cake to a serving platter, then remove and discard the wrap. Spread the whipped cream on top of the cake and finish with a layer of cookie crumbs. Return to the freezer till ready to serve.
