Mini Ice Cream Cake with Edy's


If you ask anyone in my family what kind of cake they want for their birthday, they will most likely say “ice cream cake.” We love the layers of our favorite flavors and the classic cookie “crunchies.” Instead of ordering one, ice cream cake is very easy to make! Simply pulse some chocolate cookies or graham crackers in a food processor for the “crunchies.” Then use a creamy and rich ice cream such as Edy’s Slow Churned Classic Vanilla. Let the ice cream soften a bit and fold in rainbow sprinkles for a festive look! Serving everyone individual ice cream cakes make them feel extra special. Making anything out of the ordinary makes a moment that much sweeter!

You can make these with various flavors. Take this coupon shopping with you and you will save $2 when you buy 3 Edy’s and other participating Nestlé ice cream products.

Mini Ice Cream Cake with Edy’s

Mini ice cream cakes make even a regular day a special occasion. They are so easy to make, especially with Edy's classic vanilla ice cream.


  • 14 oz box of chocolate graham crackers

  • 1 1/4 c caramel sauce, plus more for garnish

  • 1.5 quarts Edy's classic vanilla ice cream, softened

  • 1/2 c rainbow sprinkles

  • 8 oz frozen whipped topping


  1. Prepare a 9x12 baking pan with parchment paper

  2. In a food processor pulse the graham crackers until they are a breadcrumb like consistency. This yields about 3 cups of “crumbs.”

  3. Add the caramel sauce and pulse until combined.

  4. Place the cookie mixture into the pan lined with parchment paper pressing down to make sort of a “crust” layer. This part can be a bit messy but if you wet your hands before you pat the mixture down it makes it much easier!

  5. Place the pan into the freezer for 15 minutes. Meanwhile take out your ice cream to allow it to soften.

  6. Once the ice cream is soft place in a large bowl. Then fold in sprinkles if desired.

  7. After 15 minutes, remove the pan from the freezer and add the ice cream on top of the cookie layer. Smooth the ice cream layer out as evenly as possible with a rubber spatula. Then place back in the freezer for 20 minutes.

  8. After 20 minutes, add a layer of the whipped topping with a rubber spatula and place back in the freezer. If you are not making the ice cream cakes individual you can skip this step and serve!

  9. Once the layers have been in the freezer for another 15 minutes remove from the freezer. Remove the layers from the pan by picking up the parchment paper out of the pan.

  10. Then using a round shaped cookie cutter or a bottom of a mason jar (as I did), with a sharp knife cut around the jar or cookie cutter. You should get about 9 individual circles/cakes. Make sure you are cutting down into the cookie crust layer!

  11. Once cut they should remove from the parchment paper easily with a spatula

  12. Top with caramel sauce, sprinkles, and chocolate sauce if desired.