Chocolate Chip Ice Cream Sandwich Cake With Butterscotch Sauce Recipes

ICE CREAM SANDWICH CAKE

Steps:

• Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
• Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
• Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
• Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
• Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.

BUTTERSCOTCH CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes. , Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. , Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE

Steps:

• 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.
• 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.
• 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.
• Do Ahead
• Fully assembled cake can be made 1 day ahead; keep frozen.

CHOCOLATE CHIP ICE CREAM CAKE

Steps:

• Crush 20 of the cookies and mix the crumbs with the butter.
• Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
• Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
• Add rum if desired.
• When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
• At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
• Put the mixture back in the freezer for 15 minutes.
• Take the ice cream out to soften at this point and start making the strawberry sauce.
• Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
• When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
• You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
• Swirl in the strawberry sauce.
• Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
• To serve, remove the edge of the pan and let soften for 10-15 minutes.