Summertime Staples: Ice Cream Cake

Corey and I love summer. There’s just something about the insane heat, the lazy days off, and spending tons of time poolside that makes my heart happy. And it helps that I’ve got a few different recipes that scream summer to me – I keep ‘em in near constant rotation throughout the summer and it just doesn’t feel like summer unless they’re in my kitchen. Last summer, I shared my favorite strawberry lemonade and sangria recipes, and I can’t believe I left out another favorite…

Ice cream cake.

So! Good!

This is probably the easiest ice cream cake in existence, and it’s oh-so tasty. I’ve had the recipe for years and have no idea where I got it, but I think I just stumbled on the original source the other day on Pinterest – it’s the exact same recipe as this one from Kraft, so I’m calling that my source.

Here’s what you’ll need:

– 12 ice cream sandwiches

– 1 8-oz tub of Cool Whip (depending on how much you like Cool Whip, you may prefer to get a bigger tub)

– 1/2 cup of hot fudge ice cream topping, warmed

– 1 4-oz package of instant chocolate pudding

– 1/4 cup of milk

– 10-15 Oreos

Start off with the hot fudge – get it warmed and toss it in a mixing bowl. Then, add in 1 cup of the Cool Whip (you’ll need the rest later). Mix it until it’s completely combined.

Add in the instant chocolate pudding and mix. It’ll get pretty dry, so add in your 1/4 cup of milk now too.

Once it’s all mixed in, crush up your Oreos and throw ‘em in. You may choose to use more or less depending on how much you love them, but I’ve found 12-14 to be my magic number.

Next up, grab a big piece of foil and lay it out on the counter. Unwrap 4 of your ice cream sandwiches and lay them out in a row.

Take half of your Oreo mixture and spread it out on top of the ice cream sandwiches. It’s super thick so you may have to get in there with your fingers to help spread it out. This is probably my favorite part – perfect excuse to taste the filling!

Once you’ve got it spread out nicely, add on another four ice cream sandwiches.

Then, top it off with the rest of the filling. Once again, use your fingers to help it get nice and even.

Finish it off with the last four sandwiches.

Now, you get to bust out the rest of the Cool Whip. Spread it out over the cake and cover it as well as you can – it may help if you’ve let the Cool Whip sit out for a little while before doing this so it’s easier to spread. If you’re using the 8-oz tub, you’ll have a very thin layer, but you can get it a littler thicker if you get the bigger tub – it’s all a matter of preference. I like to keep my focus on the filling (it’s the best part!) so I usually do a thinner layer, but it’s awesome either way.

Once it’s all finished, wrap it up in the foil and put it in the freezer for at least four hours – the longer, the better.

Then, once it’s all frozen and ready to eat…enjoy!

This is my absolute favorite dessert in the summer – so easy and SO tasty!

What dessert is a must-have for you in the summer?

5 comments

  1. Paula says:

    Yum! I’ve wanted to make ice cream cake but just don’t have the room to really have it freeze together. I’ll have to make room and try this recipe. It sounds so easy!

    [Reply]

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