This ice cream cake is sooo good. It tastes just like the real thing. It is basically a giant samoa cookie with the added bonus of ice cream and a graham cracker crust… what could be better than that?!
Oh and its no bake. Say hello to year round cookie season!
First up is graham cracker. Cinnamon graham crackers…which are mixed with a whole lot of butter. Everyone needs butter in their life because butter makes all things good. Next, is the ice cream. I’ve made this cake with vanilla ice cream, cookie dough ice cream, and my personal favorite; Samoa ice cream. 
I stumbled across that little gem a couple weeks ago and am still trying to convince myself to put down the spoon. Today is not that day my friends.
One tip for this cake is to use a spring form pan. It makes everything easier. The whole part about stopping after one slice of this cake…not so easy.
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Girl Scout Ice Cream Cake: Samoa Style
- Total Time: 5 hours
- Yield: 16 slices 1x
Description
Beware Girl Scouts, this samoa cake tastes just like the cookie and it’s no-bake. A graham cracker crust holds ganache, toasted coconut, and ice cream.
Ingredients
- 1 1/2 cups (180 g) Cinnamon Graham Cracker Crumbs (I used 12 full graham crackers)
- 1/4 tsp Salt
- 2 tbsp (30 g) Brown Sugar
- 8 tbsp (115 g) Butter, melted
- 1/2 gallon (1.9 L) Vanilla Ice Cream, slightly softened.
- 2 cups (170 g) Sweetened Coconut, toasted
- 10-12 Carmel Cubes (I used Kraft)
- 2 tbsp (30 ml) Sweetened Condensed Milk
- 1 cup (170 g) Semi Sweet Chocolate Chips
- 1/2 cup (120 ml) Heavy Cream
Instructions
- Spray a 9 inch springform pan with cooking spray and set aside. In a mixing bowl, combine the graham cracker crumbs, salt, and brown sugar. Mix well. Pour in melted butter and mix with a wooden spoon or a fork. The mixture will be crumbly. Press the graham cracker mixture into the prepared springform pan. Make sure to press the graham crackers down so that the crust is as compact as possible. I used the bottom of a glass to press mine down. Freeze for an hour or until set.
- Spread the softened ice cream over the prepared crust. Top with toasted coconut. Place the pan back in the freezer while you prepare the toppings.
- In a microwave safe bowl melt the caramel cubes with the sweetened condensed milk on medium power in 30 second intervals, stirring frequently until the caramel is fully melted. Drizzle over the ice cream cake.
- In a double boiler, melt the chocolate chips with the heavy cream, stirring occasionally until the chocolate is melted and warm. Drizzle over the ice cream cake. Return the cake to the freezer for 4-6 hours or until firm.
Notes
- If you prefer, samoa cookie flavored ice cream can be substituted for vanilla ice cream.
- You can also bake the crust on 325° for 10 minutes if you’d like.
- Just be sure to cool completely before filling with ice cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
Frequently Asked Questions
Why does the crust need to freeze for a full hour before the ice cream goes on?
The cinnamon graham cracker crust is pressed into the 9-inch springform pan while the butter is still warm, so it needs time to set completely. If you spread ice cream over an unfirm crust, the two layers mix instead of staying separate. One hour in the freezer is enough to get it solid.
How soft should the ice cream be when I spread it?
Just slightly softened, not melted. Pull it from the freezer and let it sit at room temperature for 5 to 10 minutes. You need it pliable enough to spread a half gallon smoothly over the crust without dragging the crumbs up, but still cold enough that it does not pool. Work quickly.
How do I melt the caramel and condensed milk without burning them?
Microwave the Kraft caramel cubes and 2 tablespoons sweetened condensed milk in a microwave-safe bowl on medium power in 30-second intervals, stirring between each. Keep the heat moderate. Once the caramel is fully melted and smooth, drizzle it over the ice cream layer right away before it stiffens.
How long does the assembled cake need in the freezer before serving?
At least 4 to 6 hours after the final toppings go on, so everything firms up through the layers. You can make it the day before and leave it overnight. Use the springform pan release to pop the sides off cleanly once it is fully frozen.
Good afternoon, Madam,
Its a lovely Recipe and I will try to make this,
Many thanks,
Warm regards,
Cornelio