Dark Chocolate Crunch Ice Cream Sandwich Cake
Indulge in the ultimate summertime dessert with this *Dark Chocolate Crunch Ice Cream Sandwich Cake*! Layered with classic ice cream sandwiches, creamy dark chocolate ganache, and a satisfying crunch of crispy rice cereal, crushed cookies, and mini chocolate chips, this no-bake treat is as easy to make as it is to devour. Topped with whipped topping and optional chocolate syrup drizzle, this decadent cake combines creamy, crunchy, and chocolatey textures in every bite. Perfect for parties or casual gatherings, it comes together in just 20 minutes (plus freezer time) and serves a crowd of 12. Treat your taste buds to pure, frosty bliss with this show-stopping frozen dessert masterpiece!
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Recipe Information
Ingredients
- 12 pieces Ice cream sandwiches
- 1.5 cups Dark chocolate chips
- 1 cup Heavy cream
- 1 cup Crispy rice cereal
- 0.5 cup Crushed chocolate cookies (e.g., Oreos)
- 0.25 cup Mini chocolate chips
- 2 cups Whipped topping (thawed, if frozen)
- 0.25 cup Chocolate syrup (optional, for drizzling)
Instructions
Prepare a 9x13-inch baking dish by lining it with parchment paper, leaving some overhang for easy removal.
Unwrap half of the ice cream sandwiches (6 pieces) and place them tightly side by side in a single layer at the bottom of the dish.
In a microwave-safe bowl, add the dark chocolate chips and heavy cream. Heat in 30-second intervals, stirring after each, until the mixture is smooth and glossy. Let it cool slightly.
Spread half of the chocolate ganache evenly over the first layer of ice cream sandwiches.
In a small bowl, combine the crispy rice cereal, crushed chocolate cookies, and mini chocolate chips. Sprinkle half of the mixture on top of the ganache layer.
Spread 1 cup of whipped topping evenly over the crunchy layer to create a smooth surface.
Repeat the layers: Place the remaining 6 ice cream sandwiches, spread the rest of the chocolate ganache, sprinkle the remaining crunchy topping mixture, and finish with another 1 cup of whipped topping.
Cover the dish with plastic wrap and freeze for at least 4 hours or until firmly set.
Once frozen, use the parchment paper overhang to lift the cake out of the dish. Place it on a cutting board and drizzle with chocolate syrup for garnish, if desired.
Cut into 12 pieces and serve immediately. Store leftovers in the freezer.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 40.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
