Ingredients

For the Cake:

  • 12 ice cream sandwiches (vanilla or chocolate, standard rectangular size)
  • 1 (8-ounce) container whipped topping (such as Cool Whip), thawed
  • 1 cup vanilla frosting (store-bought or homemade)
  • 1/2 cup rainbow sprinkles (plus extra for decoration)
  • 1 pint vanilla ice cream, slightly softened
  • 1/2 cup crushed birthday cake-flavored cookies (optional, for extra texture)

For the Frosting (if making homemade):

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or heavy cream

Equipment

  • 9×13-inch baking dish
  • Offset spatula or butter knife
  • Mixing bowl (if making homemade frosting)
  • Plastic wrap or aluminum foil

Instructions

Step 1: Prepare the Baking Dish

  1. Line a 9×13-inch baking dish with plastic wrap or aluminum foil, leaving an overhang on the sides for easy removal.

Step 2: Make the Frosting (if not using store-bought)

  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add powdered sugar, mixing until smooth.
  3. Add vanilla extract and 2 tablespoons of milk or cream. Beat until fluffy, adding more milk if needed for a spreadable consistency. Set aside.

Step 3: Assemble the First Layer

  1. Arrange 6 ice cream sandwiches side by side in the bottom of the prepared baking dish, forming a single layer. Trim sandwiches if needed to fit snugly.

Step 4: Add the Ice Cream Layer

  1. Spread the slightly softened vanilla ice cream evenly over the layer of ice cream sandwiches using an offset spatula or the back of a spoon.
  2. Sprinkle half of the crushed birthday cake cookies (if using) over the ice cream for added crunch.

Step 5: Add the Second Layer

  1. Place the remaining 6 ice cream sandwiches on top of the ice cream layer, aligning them with the bottom layer.

Step 6: Frost the Cake

  1. In a bowl, gently fold 1 cup of vanilla frosting into the whipped topping until well combined.
  2. Spread the frosting mixture evenly over the top and sides of the ice cream sandwich layers, creating a smooth surface.
  3. Generously sprinkle rainbow sprinkles over the top and lightly press them into the frosting.

Step 7: Chill the Cake

  1. Cover the cake with plastic wrap or foil and freeze for at least 4 hours, or until firm.

Step 8: Serve

  1. Remove the cake from the freezer and use the overhanging plastic wrap or foil to lift it out of the dish.
  2. Slice into squares or rectangles using a sharp knife (dipping the knife in hot water can help with clean cuts).
  3. Garnish with extra sprinkles or crushed cookies, if desired, and serve immediately.

Tips

  • Storage: Store leftovers in the freezer, tightly wrapped, for up to 1 week.
  • Variations: Swap vanilla ice cream for chocolate, cookies and cream, or birthday cake-flavored ice cream for a different twist.
  • Make-Ahead: This cake can be prepared up to 2 days in advance and kept frozen until ready to serve.
  • Serving Size: This recipe serves approximately 12-15 people, depending on slice size.

Nutritional Information (per serving, approximate)

  • Calories: 350 kcal
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 4g

Enjoy this fun and festive Birthday Cake Ice Cream Sandwich Cake at your next celebration!