37+ Irresistible Ice Cream Sheet Cakes You Need to Try

Ice cream sheet cakes are the perfect way to bring together the best of both worlds—refreshing, creamy ice cream and the rich, indulgent flavors of cake.

Whether you’re celebrating a birthday, hosting a summer BBQ, or simply craving a decadent frozen treat, these ice cream sheet cakes are sure to impress.

With a wide variety of flavors and toppings to choose from, you can easily customize each cake to suit your taste.

From chocolate and vanilla to fruity and tropical options, these 37+ ice cream sheet cake recipes offer endless possibilities for delicious, fun-filled desserts.

No matter the occasion, an ice cream sheet cake will always be a crowd-pleaser, making it the ultimate dessert choice for any sweet-tooth lover.

37+ Irresistible Ice Cream Sheet Cakes You Need to Try

Ice cream sheet cakes take the classic frozen dessert to the next level with endless variations and creative flavor combinations.

Whether you prefer indulgent chocolate, fruity blends, or tropical inspirations, these 37+ ice cream sheet cake recipes offer something for every palate.

With simple yet stunning designs, these cakes are easy to assemble and even easier to enjoy.

The next time you’re in need of a show-stopping dessert for a special occasion, an ice cream sheet cake is sure to be the star of the show.

So, gather your ingredients, get creative, and treat your friends and family to a slice (or two) of frozen heaven.

Ice Cream Sheet Cake with Oreo Crust

This Ice Cream Sheet Cake features a creamy, cool base with a crunchy Oreo crust, making it the perfect balance of textures. The combination of layers of rich ice cream and sweet toppings creates a dessert that everyone will love. Ideal for summer parties or any occasion, this cake is simple to prepare but tastes like a gourmet treat.

Ingredients:

• 1 package of Oreo cookies (crushed)
• 1/4 cup melted butter
• 1 gallon vanilla ice cream (softened)
• 1/2 cup chocolate syrup
• 1/4 cup mini chocolate chips
• 1/4 cup whipped cream (for topping)
• 1/4 cup rainbow sprinkles (optional)

Directions:

1. Preheat the oven to 350°F (175°C).
2. Crush the Oreos in a food processor or place them in a sealed bag and crush them with a rolling pin. Mix the crushed Oreos with the melted butter until fully combined.
3. Press the Oreo mixture into the bottom of a 9×13-inch baking dish to form a crust. Bake for 10 minutes and then allow it to cool completely.
4. Spread the softened vanilla ice cream evenly over the cooled Oreo crust.
5. Drizzle the chocolate syrup over the ice cream layer and sprinkle with mini chocolate chips.
6. Top with whipped cream and sprinkle with rainbow sprinkles, if desired.
7. Freeze for at least 4 hours or until the ice cream is firm and the cake has set.
8. Slice and serve chilled.

This Ice Cream Sheet Cake with Oreo Crust is the perfect summer dessert. The combination of the crunchy, buttery Oreo crust and the creamy, rich ice cream creates a dessert everyone will enjoy. It’s a showstopper for gatherings and simple enough to prepare without hassle.

Mint Chocolate Chip Ice Cream Sheet Cake

This Mint Chocolate Chip Ice Cream Sheet Cake is a delightful treat for anyone who loves the refreshing flavor of mint paired with rich chocolate. It’s an easy dessert to prepare ahead of time, making it ideal for parties and holidays. The cake’s smooth mint ice cream layer and crunchy chocolate flakes bring a perfect balance to every bite.

Ingredients:

• 1 package of chocolate cake mix (prepared according to package directions)
• 1 gallon mint chocolate chip ice cream (softened)
• 1/2 cup hot fudge sauce
• 1/4 cup crushed chocolate chips or mint chocolate pieces
• Fresh mint leaves for garnish (optional)

Directions:

1. Prepare the chocolate cake mix according to package directions and bake it in a 9×13-inch baking dish. Allow it to cool completely.
2. Once the cake has cooled, spread the softened mint chocolate chip ice cream evenly over the top of the cake.
3. Drizzle the hot fudge sauce over the ice cream layer.
4. Sprinkle crushed chocolate chips or mint chocolate pieces over the top.
5. Garnish with fresh mint leaves if desired.
6. Freeze for at least 4 hours or until firm.
7. Cut into squares and serve.

The Mint Chocolate Chip Ice Cream Sheet Cake brings together two classic flavors in a beautiful and refreshing dessert. The soft cake and the creamy mint ice cream, combined with the crunch of chocolate, create a perfect balance of flavors and textures. This cake will be a hit at any gathering, offering both indulgence and a cool refreshment.

Tropical Paradise Ice Cream Sheet Cake

Transport yourself to a tropical paradise with this refreshing Tropical Paradise Ice Cream Sheet Cake. Featuring layers of coconut and pineapple ice cream with a hint of lime, this cake offers a unique tropical flavor profile. It’s perfect for those who want something a little different from the typical dessert, and its vibrant colors and tropical flavor will make it a crowd favorite.

Ingredients:

• 1 package graham cracker crumbs
• 1/4 cup melted butter
• 1 gallon coconut ice cream (softened)
• 1 gallon pineapple ice cream (softened)
• 1/4 cup lime zest
• 1/2 cup shredded coconut (for topping)
• 1/4 cup crushed pineapple (drained)

Directions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs and melted butter until well combined.
2. Press the graham cracker mixture into the bottom of a 9×13-inch baking dish and bake for 8 minutes. Allow to cool.
3. Spread the softened coconut ice cream over the cooled graham cracker crust, followed by the softened pineapple ice cream. Smooth out each layer evenly.
4. Sprinkle the lime zest over the ice cream layers.
5. Top with shredded coconut and crushed pineapple.
6. Freeze the cake for at least 4 hours or until the ice cream has set.
7. Slice and serve chilled.

The Tropical Paradise Ice Cream Sheet Cake offers a burst of tropical flavors in every bite, thanks to the refreshing pineapple, creamy coconut, and zesty lime. It’s a unique and tropical twist on the classic ice cream cake, making it an ideal dessert for warm-weather events or any time you’re craving a light, flavorful treat. This dessert will transport your taste buds to an island escape!

Strawberry Shortcake Ice Cream Sheet Cake

A classic combination of strawberries and cream meets ice cream in this Strawberry Shortcake Ice Cream Sheet Cake. This cake layers fresh strawberries with sweet vanilla ice cream and crumbled shortcake, creating a delightful, fresh, and indulgent dessert. It’s a refreshing treat perfect for summer picnics or birthday parties, providing the best of both worlds with a rich, creamy texture and a burst of fruity flavor.

Ingredients:

• 1 package shortcake cookies (crumbled)
• 1/4 cup melted butter
• 1 gallon vanilla ice cream (softened)
• 2 cups fresh strawberries (sliced)
• 1/4 cup strawberry jam
• 1/2 cup whipped cream (for topping)
• Fresh mint leaves for garnish (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Crush the shortcake cookies in a food processor or place them in a bag and crush them manually. Combine the crumbs with melted butter and press into the bottom of a 9×13-inch baking dish. Bake for 8-10 minutes, then allow the crust to cool completely.
2. Spread the softened vanilla ice cream evenly over the cooled shortcake crust.
3. Stir the strawberry jam into the sliced strawberries and spoon them evenly over the ice cream.
4. Top with whipped cream and garnish with fresh mint leaves if desired.
5. Freeze for at least 4 hours or until set.
6. Slice into squares and serve.

This Strawberry Shortcake Ice Cream Sheet Cake is the perfect blend of creamy, fruity, and crunchy textures. The shortcake crust provides a wonderful base, while the vanilla ice cream and fresh strawberries give it that classic, beloved flavor. It’s a must-have dessert for any occasion that calls for a sweet treat with a twist!

Coffee Mocha Ice Cream Sheet Cake

If you love the rich, bold flavors of coffee and chocolate, this Coffee Mocha Ice Cream Sheet Cake will be your new favorite dessert. The coffee ice cream combined with the chocolate mocha layer creates a decadent, indulgent treat that will leave everyone wanting more. Perfect for coffee lovers, this cake will elevate any gathering with its luxurious, deep flavors and creamy texture.

Ingredients:

• 1 package chocolate cake mix (prepared according to package instructions)
• 1 gallon coffee ice cream (softened)
• 1/2 cup chocolate fudge sauce
• 1/4 cup espresso powder
• 1/4 cup mini chocolate chips
• 1/2 cup whipped cream (for topping)

Directions:

1. Prepare the chocolate cake mix as directed and bake it in a 9×13-inch dish. Allow the cake to cool completely.
2. Once the cake is cooled, spread the softened coffee ice cream evenly over the cake layer.
3. In a small bowl, mix espresso powder with the chocolate fudge sauce and drizzle it over the ice cream.
4. Sprinkle mini chocolate chips on top of the cake.
5. Finish with a generous dollop of whipped cream.
6. Freeze the cake for at least 4 hours to allow the ice cream to firm up.
7. Cut into squares and serve.

This Coffee Mocha Ice Cream Sheet Cake is a must-try for anyone who enjoys coffee-flavored desserts. The balance of rich chocolate and bold coffee flavor is complemented by the creamy ice cream, making it a truly indulgent treat. It’s an excellent choice for any special occasion, providing a delightful contrast of sweet and bitter, creamy and crunchy.

S’mores Ice Cream Sheet Cake

Bring the flavors of a classic campfire treat to the dessert table with this S’mores Ice Cream Sheet Cake. Layers of gooey marshmallow ice cream, crunchy graham cracker crust, and chocolate ice cream create a nostalgic, mouthwatering cake that’s perfect for any gathering. Whether it’s summer or winter, this treat will transport you to a cozy campfire night.

Ingredients:

• 1 package graham cracker crumbs
• 1/4 cup melted butter
• 1 gallon marshmallow ice cream (softened)
• 1 gallon chocolate ice cream (softened)
• 1/4 cup mini marshmallows
• 1/4 cup chocolate chips (for topping)
• 1/2 cup crushed graham crackers (for topping)

Directions:

1. Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs and melted butter together until combined, then press into the bottom of a 9×13-inch baking dish. Bake for 8 minutes and let it cool.
2. Spread the softened marshmallow ice cream over the cooled graham cracker crust.
3. Next, spread the softened chocolate ice cream over the marshmallow layer.
4. Sprinkle mini marshmallows and chocolate chips over the top, followed by a layer of crushed graham crackers.
5. Freeze for at least 4 hours or until the ice cream is set.
6. Slice and serve.

The S’mores Ice Cream Sheet Cake is an indulgent dessert that brings together all the flavors you love about s’mores in one easy-to-serve dish. It’s perfect for any occasion, with its sweet and slightly smoky flavor that will delight both kids and adults. Whether you’re planning a summer BBQ or just want to treat yourself to something special, this cake will be the star of the show!

Lemon Blueberry Ice Cream Sheet Cake

Bright, refreshing, and bursting with fruit flavors, this Lemon Blueberry Ice Cream Sheet Cake is a perfect summer dessert. The zesty lemon ice cream combined with fresh blueberries offers a light, citrusy touch, while the creamy texture ensures each bite is irresistible. This cake is an ideal dessert for a family gathering or a picnic, adding a refreshing twist to your sweet treat repertoire.

Ingredients:

• 1 package vanilla wafer cookies (crushed)
• 1/4 cup melted butter
• 1 gallon lemon ice cream (softened)
• 1 cup fresh blueberries
• 1/4 cup lemon zest
• 1/4 cup whipped cream (for topping)
• 1 tablespoon honey (optional)

Directions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine the crushed vanilla wafer cookies with melted butter and press into the bottom of a 9×13-inch baking dish to form a crust. Bake for 8-10 minutes, then let it cool completely.
2. Spread the softened lemon ice cream evenly over the cooled crust.
3. Gently fold fresh blueberries into the ice cream, then scatter more blueberries on top for garnish.
4. Sprinkle lemon zest over the ice cream layer for an extra citrus kick.
5. Top with whipped cream and drizzle honey on top for a touch of sweetness (optional).
6. Freeze for at least 4 hours or until set.
7. Slice and serve.

This Lemon Blueberry Ice Cream Sheet Cake brings a fresh, tangy flavor that’s both vibrant and refreshing. The combination of lemon ice cream, blueberries, and the crisp vanilla wafer crust is a delightful balance of textures and flavors. Perfect for warm-weather occasions, this cake is sure to be a crowd-pleaser with its cool, refreshing taste.

Rocky Road Ice Cream Sheet Cake

For fans of rich, indulgent flavors, this Rocky Road Ice Cream Sheet Cake offers the perfect dessert experience. The blend of chocolate ice cream, marshmallows, almonds, and chocolate chips creates a luxurious and satisfying dessert. This cake is ideal for gatherings or as a comforting treat for any time of the year, bringing all the classic flavors of rocky road ice cream in one easy-to-serve cake.

Ingredients:

• 1 package graham cracker crumbs
• 1/4 cup melted butter
• 1 gallon chocolate ice cream (softened)
• 1/2 cup mini marshmallows
• 1/2 cup sliced almonds
• 1/4 cup chocolate chips
• 1/4 cup hot fudge sauce (for drizzling)

Directions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs with melted butter, then press the mixture into the bottom of a 9×13-inch baking dish. Bake for 8 minutes and let it cool completely.
2. Spread the softened chocolate ice cream evenly over the graham cracker crust.
3. Sprinkle mini marshmallows, sliced almonds, and chocolate chips over the ice cream.
4. Drizzle hot fudge sauce on top for an extra layer of indulgence.
5. Freeze the cake for at least 4 hours, or until the ice cream has firmed up.
6. Slice into squares and serve.

This Rocky Road Ice Cream Sheet Cake is an indulgent dessert that offers the perfect mix of creamy, crunchy, and chewy textures. The blend of chocolate ice cream, marshmallows, and almonds creates an irresistible combination of flavors, while the graham cracker crust provides a satisfying base. It’s a true crowd-pleaser and a wonderful dessert to prepare ahead of time.

Peanut Butter Cup Ice Cream Sheet Cake

If you’re a fan of peanut butter and chocolate, this Peanut Butter Cup Ice Cream Sheet Cake is the ultimate indulgence. The combination of creamy peanut butter ice cream with layers of chocolate and peanut butter cups creates a decadent, rich dessert that’s perfect for any chocolate-lover. It’s easy to prepare and is sure to be a hit at any celebration or casual get-together.

Ingredients:

• 1 package chocolate graham cracker crumbs
• 1/4 cup melted butter
• 1 gallon peanut butter ice cream (softened)
• 1/2 cup mini peanut butter cups (chopped)
• 1/2 cup chocolate fudge sauce
• 1/4 cup whipped cream (for topping)

Directions:

1. Preheat the oven to 350°F (175°C). Combine the chocolate graham cracker crumbs with melted butter and press into the bottom of a 9×13-inch baking dish. Bake for 8 minutes, then let it cool completely.
2. Spread the softened peanut butter ice cream evenly over the cooled crust.
3. Chop the mini peanut butter cups into smaller pieces and scatter them over the ice cream.
4. Drizzle the chocolate fudge sauce over the top and swirl it into the ice cream.
5. Top with whipped cream for a creamy finish.
6. Freeze for at least 4 hours, or until the ice cream is firm and the cake has set.
7. Slice and serve.

This Peanut Butter Cup Ice Cream Sheet Cake offers a rich, indulgent experience that satisfies any peanut butter and chocolate craving. The combination of creamy peanut butter ice cream, chocolate graham cracker crust, and chopped peanut butter cups makes this cake a decadent treat that will surely be a hit at your next gathering. It’s a dessert that’s as easy to make as it is delicious.

Mint Chocolate Chip Ice Cream Sheet Cake

For mint lovers, this Mint Chocolate Chip Ice Cream Sheet Cake is a dream come true. The cool, refreshing mint ice cream paired with crunchy chocolate chips creates a delightful contrast of flavors and textures. The chocolate cookie crust adds an indulgent touch, making this cake the perfect treat for any occasion, whether it’s a family gathering or a special celebration.

Ingredients:

• 1 package chocolate sandwich cookies (crushed)
• 1/4 cup melted butter
• 1 gallon mint chocolate chip ice cream (softened)
• 1/2 cup chocolate chips (for topping)
• 1/4 cup whipped cream (for topping)

Directions:

1. Preheat the oven to 350°F (175°C). Crush the chocolate sandwich cookies and mix them with melted butter. Press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Bake for 8 minutes, then let it cool completely.
2. Spread the softened mint chocolate chip ice cream evenly over the cooled cookie crust.
3. Sprinkle additional chocolate chips on top for extra crunch.
4. Top with a generous layer of whipped cream.
5. Freeze for at least 4 hours or until the ice cream is firm.
6. Slice into squares and serve.

The Mint Chocolate Chip Ice Cream Sheet Cake offers a cool, refreshing flavor that’s perfect for warm weather. The combination of creamy mint ice cream and crunchy chocolate chips paired with the chocolate cookie crust creates a dessert that’s both indulgent and light. It’s a great option for anyone looking for a dessert that’s simple, refreshing, and satisfying.

Cookies and Cream Ice Cream Sheet Cake

This Cookies and Cream Ice Cream Sheet Cake brings all the joy of the beloved cookie-and-cream flavor into an easy-to-make sheet cake. The combination of crushed Oreos and creamy vanilla ice cream creates a deliciously nostalgic treat. Whether you’re hosting a party or just craving a sweet, indulgent dessert, this cake is sure to satisfy your cookie cravings.

Ingredients:

• 1 package chocolate sandwich cookies (crushed)
• 1/4 cup melted butter
• 1 gallon vanilla ice cream (softened)
• 1/2 cup crushed Oreo cookies (for topping)
• 1/4 cup chocolate syrup (for drizzling)

Directions:

1. Preheat the oven to 350°F (175°C). Crush the chocolate sandwich cookies and mix them with melted butter. Press the mixture into the bottom of a 9×13-inch baking dish to create the crust. Bake for 8 minutes and let it cool completely.
2. Spread the softened vanilla ice cream evenly over the cooled cookie crust.
3. Sprinkle crushed Oreo cookies on top of the ice cream for added texture and flavor.
4. Drizzle chocolate syrup over the top for extra sweetness.
5. Freeze the cake for at least 4 hours, or until set.
6. Slice into squares and serve.

The Cookies and Cream Ice Cream Sheet Cake is a perfect dessert for any occasion. The blend of creamy vanilla ice cream and crunchy Oreos brings the classic cookies and cream flavor to life in cake form. It’s an easy-to-make, crowd-pleasing dessert that will have everyone coming back for seconds.

Tropical Paradise Ice Cream Sheet Cake

Escape to a tropical paradise with this vibrant and refreshing Tropical Paradise Ice Cream Sheet Cake. Featuring layers of tropical fruit-flavored ice cream and a crunchy coconut and graham cracker crust, this dessert brings the flavors of a beachside getaway to your table. The perfect combination of creamy and fruity, this cake is ideal for any sunny day or warm-weather gathering.

Ingredients:

• 1 package graham cracker crumbs
• 1/4 cup melted butter
• 1 gallon coconut ice cream (softened)
• 1/2 gallon pineapple sorbet (softened)
• 1/4 cup shredded coconut
• 1/4 cup chopped mango (optional, for garnish)

Directions:

1. Preheat the oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Bake for 8 minutes and let it cool completely.
2. Spread the softened coconut ice cream evenly over the cooled graham cracker crust.
3. Spread the softened pineapple sorbet over the coconut ice cream.
4. Sprinkle shredded coconut on top for a tropical touch.
5. Garnish with chopped mango for added flavor and color.
6. Freeze for at least 4 hours to allow the ice cream to set.
7. Slice into squares and serve.

The Tropical Paradise Ice Cream Sheet Cake offers a refreshing and tropical escape in every bite. The combination of coconut, pineapple, and mango flavors brings a bright, sunny taste to your dessert table. Whether you’re celebrating a special occasion or simply enjoying a summer afternoon, this cake is the ultimate tropical treat.

S’mores Ice Cream Sheet Cake

For those who love the campfire classic, this S’mores Ice Cream Sheet Cake brings the irresistible flavors of s’mores into an easy-to-serve ice cream dessert. With a graham cracker crust, rich chocolate ice cream, and a fluffy marshmallow topping, this dessert is a delicious and fun twist on the traditional treat. It’s the perfect dessert for a casual get-together or a summer BBQ.

Ingredients:

• 1 package graham cracker crumbs
• 1/4 cup melted butter
• 1 gallon chocolate ice cream (softened)
• 1/2 cup mini marshmallows
• 1/4 cup chocolate chips
• 1/4 cup crushed graham crackers (for topping)

Directions:

1. Preheat the oven to 350°F (175°C). Combine the graham cracker crumbs and melted butter, then press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Bake for 8 minutes and let it cool completely.
2. Spread the softened chocolate ice cream evenly over the cooled graham cracker crust.
3. Top with mini marshmallows, spreading them evenly over the surface.
4. Sprinkle chocolate chips and crushed graham crackers on top for extra texture and flavor.
5. Freeze the cake for at least 4 hours to allow the ice cream to set.
6. Slice into squares and serve.

This S’mores Ice Cream Sheet Cake captures the essence of a classic s’mores treat in a fun, no-bake dessert. The combination of the crunchy graham cracker crust, creamy chocolate ice cream, and sweet marshmallows offers a satisfying bite that everyone will love. Perfect for those who want a summer treat without the hassle of a campfire!

Coffee Mocha Ice Cream Sheet Cake

For coffee and chocolate lovers, this Coffee Mocha Ice Cream Sheet Cake is the perfect dessert. With layers of creamy coffee ice cream and rich mocha flavor, this cake offers a bold and indulgent taste. The combination of a chocolate cookie crust and the deep, layered coffee flavor makes this dessert an ideal choice for those looking for something a bit more sophisticated and rich.

Ingredients:

• 1 package chocolate sandwich cookies (crushed)
• 1/4 cup melted butter
• 1 gallon coffee ice cream (softened)
• 1/4 cup cocoa powder
• 1/4 cup chocolate chips
• 1/4 cup whipped cream (for topping)

Directions:

1. Preheat the oven to 350°F (175°C). Combine the crushed chocolate sandwich cookies and melted butter, then press the mixture into the bottom of a 9×13-inch baking dish to create the crust. Bake for 8 minutes and let it cool completely.
2. Spread the softened coffee ice cream evenly over the cooled cookie crust.
3. Sift cocoa powder over the ice cream for an added mocha flavor.
4. Sprinkle chocolate chips on top for extra indulgence.
5. Freeze for at least 4 hours until the ice cream has set.
6. Top with whipped cream before serving.

The Coffee Mocha Ice Cream Sheet Cake combines the rich flavors of coffee and chocolate for a luxurious treat. It’s perfect for coffee enthusiasts or anyone who enjoys the combination of bold and sweet flavors. This cake offers an indulgent yet refreshing dessert experience that’s perfect for any occasion.

Cinnamon Roll Ice Cream Sheet Cake

If you love the flavors of cinnamon rolls, this Cinnamon Roll Ice Cream Sheet Cake will be your new favorite dessert. With a cinnamon-spiced ice cream base and a buttery, crumbly streusel topping, this cake offers all the comfort of a warm cinnamon roll in a cool, creamy form. It’s a perfect choice for brunch, dessert, or a cozy treat during the colder months.

Ingredients:

• 1 package cinnamon graham crackers (crushed)
• 1/4 cup melted butter
• 1 gallon cinnamon ice cream (softened)
• 1/2 cup streusel topping (store-bought or homemade)
• 1/4 cup caramel sauce (for drizzling)

Directions:

1. Preheat the oven to 350°F (175°C). Combine the crushed cinnamon graham crackers and melted butter, then press into the bottom of a 9×13-inch baking dish to form the crust. Bake for 8 minutes and let it cool completely.
2. Spread the softened cinnamon ice cream evenly over the cooled graham cracker crust.
3. Sprinkle streusel topping evenly over the ice cream for a sweet, buttery crunch.
4. Drizzle caramel sauce over the top for added flavor.
5. Freeze for at least 4 hours, allowing the ice cream to set.
6. Slice into squares and serve.

The Cinnamon Roll Ice Cream Sheet Cake brings the warm, comforting flavors of cinnamon rolls into an easy-to-serve frozen dessert. The combination of cinnamon ice cream, buttery streusel, and caramel sauce makes it a decadent treat that’s sure to impress. Perfect for anyone who loves the sweet, spiced taste of cinnamon rolls in a new form.

Peanut Butter Cup Ice Cream Sheet Cake

For peanut butter lovers, this Peanut Butter Cup Ice Cream Sheet Cake is the ultimate indulgence. With layers of creamy peanut butter ice cream, rich chocolate fudge, and crunchy peanut butter cups, this dessert will satisfy any sweet tooth. It’s a peanut butter lover’s dream, offering the perfect balance of creamy, crunchy, and chocolaty goodness.

Ingredients:

• 1 package chocolate sandwich cookies (crushed)
• 1/4 cup melted butter
• 1 gallon peanut butter cup ice cream (softened)
• 1/4 cup chocolate fudge sauce
• 1/2 cup chopped peanut butter cups (for topping)
• 1/4 cup whipped cream (optional, for topping)

Directions:

1. Preheat the oven to 350°F (175°C). Mix the crushed chocolate sandwich cookies with melted butter, then press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Bake for 8 minutes and let it cool completely.
2. Spread the softened peanut butter cup ice cream evenly over the cooled cookie crust.
3. Drizzle chocolate fudge sauce over the ice cream layer for added richness.
4. Sprinkle chopped peanut butter cups on top for a crunchy, peanut-buttery finish.
5. Freeze for at least 4 hours to set.
6. Optionally, top with whipped cream before serving for extra creaminess.

This Peanut Butter Cup Ice Cream Sheet Cake is a dream come true for peanut butter and chocolate lovers. The layers of creamy ice cream, fudge sauce, and peanut butter cups bring all the rich flavors together in a dessert that is hard to resist. Whether for a party or a family gathering, this dessert will be a hit with everyone.

Red Velvet Ice Cream Sheet Cake

This Red Velvet Ice Cream Sheet Cake brings the classic red velvet cake into a refreshing frozen dessert. With its vibrant color, smooth vanilla cream cheese ice cream, and a crunchy red velvet cake crumble topping, this dessert offers all the flavors of a red velvet cake with an icy twist. It’s perfect for celebrations, holidays, or whenever you need a show-stopping dessert.

Ingredients:

• 1 package red velvet cake mix (prepared as directed)
• 1 gallon vanilla cream cheese ice cream (softened)
• 1/4 cup cream cheese frosting (optional, for topping)
• 1/4 cup chocolate shavings (for garnish)

Directions:

1. Prepare the red velvet cake according to package instructions. Once baked, crumble the cake into small pieces and set aside to cool.
2. Spread the softened vanilla cream cheese ice cream evenly over the bottom of a 9×13-inch baking dish.
3. Layer the crumbled red velvet cake over the ice cream, pressing it gently into the ice cream.
4. Optionally, swirl cream cheese frosting over the top for added richness.
5. Garnish with chocolate shavings or additional cake crumbs for extra texture.
6. Freeze for at least 4 hours to allow the ice cream to set.

The Red Velvet Ice Cream Sheet Cake is a fun twist on the classic red velvet cake. The rich cream cheese flavor in the ice cream combined with the soft, spongy texture of red velvet cake makes it a delicious and visually stunning dessert. Whether it’s a birthday or a special event, this cake will make any celebration extra special.

Banana Split Ice Cream Sheet Cake

Take your favorite classic banana split and turn it into a frozen treat with this Banana Split Ice Cream Sheet Cake. Featuring layers of banana, chocolate, and strawberry ice cream with all the traditional banana split toppings, this cake is a fun, colorful dessert that’s sure to impress. It’s perfect for summer parties, family gatherings, or any time you crave a nostalgic dessert.

Ingredients:

• 1 package graham cracker crumbs
• 1/4 cup melted butter
• 1 gallon banana ice cream (softened)
• 1 gallon chocolate ice cream (softened)
• 1 gallon strawberry ice cream (softened)
• 1/2 cup chopped maraschino cherries (for topping)
• 1/2 cup crushed pineapple (drained)
• 1/4 cup chocolate syrup (for drizzling)

Directions:

1. Preheat the oven to 350°F (175°C). Mix graham cracker crumbs and melted butter, then press into the bottom of a 9×13-inch baking dish to form the crust. Bake for 8 minutes and let it cool completely.
2. Spread a layer of softened banana ice cream over the cooled crust.
3. Add a layer of chocolate ice cream, followed by a layer of strawberry ice cream.
4. Top with chopped maraschino cherries, crushed pineapple, and drizzle with chocolate syrup for the finishing touch.
5. Freeze for at least 4 hours until the ice cream is firm.
6. Slice into squares and serve.

This Banana Split Ice Cream Sheet Cake offers a fun and flavorful twist on the classic sundae. The combination of banana, chocolate, and strawberry ice cream with the fresh, sweet toppings creates a dessert that’s both vibrant and delicious. Whether you’re serving it for a birthday party or a backyard barbecue, this cake will be the highlight of the event.

Tropical Paradise Ice Cream Sheet Cake

Escape to a tropical paradise with this refreshing Tropical Paradise Ice Cream Sheet Cake. The smooth coconut ice cream, paired with layers of juicy pineapple and crunchy toasted coconut flakes, brings the sunny flavors of a tropical vacation into a single dessert. This cake is ideal for summer gatherings, beach-themed parties, or whenever you need a burst of tropical flavor.

Ingredients:

• 1 package graham cracker crumbs
• 1/4 cup melted butter
• 1 gallon coconut ice cream (softened)
• 1/2 cup crushed pineapple (drained)
• 1/4 cup toasted coconut flakes
• 1/4 cup whipped cream (optional, for topping)

Directions:

1. Preheat the oven to 350°F (175°C). Combine the graham cracker crumbs and melted butter, then press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Bake for 8 minutes and let it cool completely.
2. Spread the softened coconut ice cream evenly over the cooled graham cracker crust.
3. Top with drained crushed pineapple and toasted coconut flakes for a tropical flair.
4. Freeze the cake for at least 4 hours to allow the ice cream to set.
5. Optionally, top with whipped cream before serving for a creamy finish.

This Tropical Paradise Ice Cream Sheet Cake brings the flavors of a vacation straight to your table. The creamy coconut ice cream, sweet pineapple, and crunchy toasted coconut offer a satisfying and refreshing combination. It’s the perfect dessert to enjoy in the summer heat or anytime you want a taste of the tropics.

Chocolate Mint Ice Cream Sheet Cake

If you’re a fan of the irresistible combination of chocolate and mint, this Chocolate Mint Ice Cream Sheet Cake will become your go-to dessert. The rich chocolate cake crust pairs perfectly with creamy mint ice cream, while the minty chocolate chips add an extra layer of flavor. This dessert is both indulgent and refreshing, offering the best of both worlds.

Ingredients:

• 1 package chocolate cake mix (prepared according to package directions)
• 1 gallon mint chocolate chip ice cream (softened)
• 1/4 cup chocolate syrup
• 1/4 cup crushed mint chocolate candies (for topping)

Directions:

1. Prepare the chocolate cake mix according to package instructions. Once baked, let it cool completely and crumble the cake into small pieces.
2. Spread the softened mint chocolate chip ice cream evenly over the cooled cake crumbles.
3. Drizzle chocolate syrup over the top to enhance the chocolate flavor.
4. Sprinkle crushed mint chocolate candies over the ice cream for an added burst of minty crunch.
5. Freeze for at least 4 hours until the ice cream is set.
6. Slice and serve.

The Chocolate Mint Ice Cream Sheet Cake is the perfect dessert for mint chocolate lovers. The blend of chocolate cake, mint ice cream, and crunchy mint chocolate candies offers a deliciously creamy, chocolaty, and minty treat. Whether you’re hosting a mint-themed party or simply enjoying a sweet indulgence, this dessert is sure to please.

Strawberry Shortcake Ice Cream Sheet Cake

This Strawberry Shortcake Ice Cream Sheet Cake takes the beloved strawberry shortcake to a whole new level by transforming it into a frozen, creamy dessert. With layers of sweet strawberry ice cream, buttery shortcake crumble, and a fresh strawberry topping, this dessert captures the essence of a summer strawberry shortcake in a fun, icy form.

Ingredients:

• 1 package shortcake cookies (or vanilla wafers, crushed)
• 1/4 cup melted butter
• 1 gallon strawberry ice cream (softened)
• 1/2 cup fresh sliced strawberries
• 1/4 cup whipped cream (optional, for topping)

Directions:

1. Preheat the oven to 350°F (175°C). Mix the crushed shortcake cookies with melted butter, then press into the bottom of a 9×13-inch baking dish to form the crust. Bake for 8 minutes and let it cool completely.
2. Spread the softened strawberry ice cream evenly over the cooled cookie crust.
3. Top with fresh sliced strawberries for a burst of fruity freshness.
4. Freeze the cake for at least 4 hours until the ice cream is firm.
5. Optionally, top with whipped cream before serving for extra creaminess.

The Strawberry Shortcake Ice Cream Sheet Cake is a perfect way to enjoy the classic dessert in a frozen, easy-to-serve form. The strawberry ice cream, shortcake crumble, and fresh strawberries come together for a delightful and refreshing treat. It’s a great dessert for picnics, barbecues, or any occasion where you want a light yet indulgent dessert.

Note: More recipes are coming soon!