Mint-Chocolate Ice Cream Sandwich Cake
A decadent no-bake dessert featuring layers of ice cream sandwiches with a minty chocolate whipped cream frosting and crushed Grasshopper cookies. Perfect for summer entertaining or special occasions.
Ingredients
- •2 cups heavy cream
- •⅔ cup prepared chocolate syrup
- •1 teaspoon peppermint extract
- •16 pieces ice cream sandwiches
- •1 cup finely chopped mint-and-fudge cookies
- •10 pieces Keebler Grasshopper cookies
- •divided
Cooking Instructions
- 1.
Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
10 min
- 2.
Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
60 min
- 3.
Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
30 min
- 4.
Fully assembled cake can be made 1 day ahead; keep frozen.
