Pioneer Woman ice cream sandwich cake from Ree Drummond layers store-bought ice cream sandwiches with two flavors of ice cream and whipped topping in a square pan. And the cake serves 9 at approximately 480 calories per slice in about 1 hour and 20 minutes, since most of that is freezer time after 20 minutes of assembly.
Instead of building an ice cream cake from scratch with homemade cake layers and churned ice cream, Ree uses store-bought sandwiches as the structural base. So the sandwiches act like cookie layers that hold the softened ice cream between them, which means no baking, no churning, and no special equipment.
Softening both pints of ice cream before spreading is the step that keeps the layers smooth and even. And if you try to scoop firm ice cream straight from the freezer, the sandwiches underneath crack and shift, so the whole structure tilts and the layers end up uneven.
Source: Ree Drummond (Food Network)
Pioneer Woman Ice Cream Sandwich Cake
Course: Desserts4
servings30
minutes40
minutes300
kcalA foil-lined 8-inch square pan holds one layer of ice cream sandwiches topped with softened strawberry ice cream, then another sandwich layer followed by cookies-and-cream ice cream. Then whipped topping and sprinkles cover the top before 1 hour in the freezer sets everything firm enough to slice.
Ingredients
12 ice cream sandwiches
1 pint strawberry ice cream, softened
1 pint chocolate cookies and cream ice cream, softened
1 cup mixed red, white, and blue sprinkles
1 (8-oz.) container whipped topping
Directions
- Line the pan: Place two crisscrossed sheets of foil into an 8-inch square cake pan, leaving an overhang on each side.
- Build the first sandwich layer: Then arrange ice cream sandwiches in the bottom, breaking them as needed to cover as much of the pan as possible.
- Add the strawberry layer: Once the base is covered, scoop the softened strawberry ice cream on top and spread evenly with a spatula.
- Build the second sandwich layer: Then place the remaining sandwiches on top to form another even layer.
- Add the cookies and cream layer: Once the second layer is in, spread the softened cookies and cream ice cream evenly over the top.
- Frost with whipped topping: Then spread the whipped topping over the ice cream like a frosting.
- Add the sprinkles: Once the topping is smooth, scatter the sprinkles evenly over the surface.
- Freeze the cake: Then place in the freezer for at least 1 hour until set.
- Unmold and serve: Once firm, lift the cake out using the foil overhang, peel off any stuck foil, and slice.
FAQs
Can I use different ice cream flavors?
Any two flavors that contrast each other work, since the sandwiches provide the chocolate cookie element regardless. And mint chip with vanilla, or dulce de leche with coffee, both layer well because one flavor stands out against the other.
But avoid ice cream with large chunks like cookie dough or brownie pieces, because they make the layers uneven and hard to spread. Since you need a smooth, flat surface for the second sandwich layer to sit on, stick with flavors that soften into a spreadable consistency.
Why does the recipe use foil to line the pan?
The foil overhang acts as handles that let you lift the entire frozen cake out of the pan in one piece. And without it, the frozen ice cream bonds to the pan sides, so you end up chipping and cracking the cake trying to pry it loose.
So press the foil firmly into the corners before adding the first sandwich layer. And two crisscrossed sheets cover all four sides, which means every edge has foil underneath for a clean release.
How far ahead can I make this cake?
The cake holds in the freezer for up to 1 week wrapped in plastic after the initial 1-hour set. But add the sprinkles right before serving if you want them to stay bright, since extended freezer time can dull the colors.
And let the cake sit at room temperature for about 5 minutes before slicing, because a completely frozen cake resists a knife. For another make-ahead Pioneer Woman dessert that freezes well, the pioneer woman pecan pie wraps in plastic and foil for up to 3 months, so both can prep weeks before a party.
Can I use homemade whipped cream instead of whipped topping?
Freshly whipped cream tastes better but deflates in the freezer and turns icy after a few hours. And whipped topping holds its shape frozen because it contains stabilizers, which is why Ree uses it here.
But if you prefer real cream, whip it with 2 tablespoons of powdered sugar and spread it on right before serving instead of before freezing. Since the cake is already set from the 1-hour freeze, the fresh cream only needs to hold for the time it takes to slice and eat.
What occasions work best for this cake?
The red, white, and blue sprinkles point toward a Fourth of July or Memorial Day dessert, and the zero-bake format makes it perfect for summer when you do not want to turn on the oven. But swap the sprinkle colors and this works for any celebration.
And for a full Pioneer Woman summer spread, pair this with the pioneer woman peach cobbler since one is frozen and the other is warm, so guests get both temperature contrasts on the dessert table. But keep the rest of the menu simple, because two desserts already cover the sweet side of any cookout.
