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–+ servings
Ice Cream Sandwich Cake

Delicious Ice Cream Sandwich Cake Perfect for Summer Parties

A delightful Ice Cream Sandwich Cake perfect for summer gatherings, combining cookies, ice cream, and fresh berries.
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Prep Time 45 minutes
Cook Time 14 minutes
Freezing Time 2 hours
Total Time 2 hours 59 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Swap for gluten-free flour if needed.
  • ¾ cup unsalted butter Vegan butter makes for a dairy-free option.
  • ½ cup granulated sugar Consider coconut sugar for a healthier alternative.
  • ½ cup brown sugar Can be substituted with white sugar for lighter cookies.
  • 2 eggs Use flaxseed meal mixed with water for an egg-free version.
  • 2 teaspoons vanilla extract Almond extract gives a unique twist.
  • 1 teaspoon baking soda A vital leavening agent for puffiness.
  • ½ teaspoon salt Essential for a flavorful cookie.
For the Berry Filling
  • 2 cups vanilla ice cream Opt for dairy-free ice cream for a plant-based treat.
  • 1 cup sliced strawberries Swap in raspberries for a different berry experience.
  • ½ cup blueberries Blackberries make a great substitute.
  • 1 tablespoon lemon juice Vinegar can work in a pinch.
  • 2 tablespoons sugar Reduce the amount if your berries are particularly sweet.
For the Glaze
  • 1 cup white chocolate chips Use dairy-free chips to keep it vegan-friendly.
  • 2 tablespoons coconut oil Any neutral oil can be used as an alternative.
  • few drops food coloring Look for natural food dyes for a healthier choice.

Equipment

  • 9x9-inch square pan
  • mixing bowls
  • Whisk
  • spatula
  • microwave-safe bowl

Method
 

Preparation Steps
  1. Line a 9x9-inch square pan with parchment paper, ensuring the edges overhang for easy removal later.
  2. In a mixing bowl, cream together ¾ cup of unsalted butter with ½ cup each of granulated and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add in 2 eggs and 2 teaspoons of vanilla extract, mixing until fully incorporated.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt, then slowly combine with the wet ingredients until just mixed.
  5. Spread the cookie dough evenly into the prepared pan, smoothing the top with a spatula for an even layer.
  6. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, or until the edges are golden brown.
  7. While the cookie layer cools, make the berry filling by mixing 1 cup of sliced strawberries with 1 tablespoon of lemon juice and 2 tablespoons of sugar, letting it sit for about 10 minutes.
  8. Gently fold in ½ cup of blueberries to create a colorful and vibrant mixture ready to layer in your Ice Cream Sandwich Cake.
  9. Once the cookies are completely cooled, spread an even layer of softened vanilla ice cream (about 2 cups) over the cookie base.
  10. Top it off with the mixed berries, spreading them evenly over the ice cream.
  11. Cover and freeze for 1 hour.
  12. Prepare another batch of cookie dough using the same method and proceed to layer again.
  13. To create a festive glaze, melt 1 cup of white chocolate chips with 2 tablespoons of coconut oil in a microwave-safe bowl, heating in 30-second intervals until smooth.
  14. Once set, slice into squares and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 12gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

This dessert is best enjoyed cold. If it feels too firm, let it sit at room temperature for a few minutes before serving.

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