Mint Fudge Ice Cream Lasagna


Mint Fudge Ice Cream Lasagna

Primary Media

User Rating

5 out of 5 stars
Rate it:
4 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    This impressive, layered dessert is quick and easy to assemble, and uses only 5 ingredients—mint chip ice cream sandwiches layered with chocolate ice cream, then frosted with creamy whipped topping and topped with fudge sauce and mint sandwich cookie crumbles.

    Recipe Tags

    Servings and Ingredients

    Serves 16
    1 (1.5-qt.) plus 2 cups It’s Your Churn chocolate ice cream, softened
    20 Crav’n Flavor mint chocolate chip ice cream sandwiches
    1 (16-oz.) container Hy-Vee frozen original whipped topping, thawed
    6 chocolate sandwich cookies filled with mint flavored creme, coarsely crumbled
    ¼ c. hot fudge dessert sauce, warmed

    Things To Grab

    • 9x9-in. baking pan
    • Plastic wrap
    • Straight edge spatula
    • Sharp knife
    • Large serving platter


    1. Line a 9x9-in. baking pan with plastic wrap, extending plastic wrap over all edges of pan. Spread chocolate ice cream in an even layer in prepared baking pan. Smooth top with a straight edge spatula. Freeze for 2 hours or until firm.

    2. Use edges of plastic wrap to lift chocolate ice cream from pan. Cut ice cream into 2 (9x4½-in.) pieces; set aside.

    3. Unwrap ice cream sandwiches; return to freezer while assembling cake. To assemble cake, for the base, form an 8½x4¾-in. rectangle on a large serving platter by arranging 5 ice cream sandwiches with cookie sides down and long sides touching each other.

    4. For vertical cake layers, create an outer ice-cream-sandwich layer or one side of the cake by standing 5 ice cream sandwiches up vertically, next to each other, on top the long edge of the base; slightly press ice cream sandwich edges into the base to adhere and stand up.

    5. Stand up one piece of chocolate ice cream, next to the ice-cream-sandwich layer; press together to adhere. Repeat adding another vertical layer of ice cream sandwiches and chocolate ice cream layer. End with creating a third layer of ice-cream-sandwiches. Freeze, uncovered, for 1 hour or until firm.

    6. Spread whipped topping over top and sides of ice cream cake. Top with crumbled cookies; drizzle with dessert sauce. Freeze frosted ice cream cake until firm.

    7. To serve, let cake stand for 15 minutes. Cut into 8 (1-in.) slices. Cut each slice in half.

    Nutrition facts


    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 50mg
    • Sodium: 240mg
    • Total Carbohydrates: 60g
    • Protein: 6g

    Daily Values

    Iron 0%
    Calcium 10%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Seasons