You are reading correctly. This is, indeed, a cake made from ice cream sandwiches.
Summer is officially (finally!) here so I thought I’d share another easy, delicious, summer-ready treat!
Cause I love you guys.
This is literally the easiest. And most foolproof. AND most adaptable, ever.
Ice cream sandwich cakes have been floating around Pinterest for a while now, and since Mike loves ice cream I thought it would be a perfect dessert to serve for Father’s Day. And it was.
But the truth is, this is the perfect dessert to serve all summer long. Because it’s a cake made from ICE CREAM SANDWICHES.
And ice cream.
And whatever else you want. Seriously.
I added cookie crumbs (because Mike loves a good ice cream cake. And all good ice cream cakes have cookie crumbs, amiright?). And then slathered it all with whipped cream.
But the sky’s truly the limit here. You can use any mix of cookie crumbs, chopped nuts, toffee bits or sprinkles. And layer your favorite “layers” – hot fudge sauce, butterscotch sauce, caramel sauce. This can easily go vegan or gluten-free, too.
Use any pan shape or size you want – or have on hand – or just go rogue and stack it all on a plate or cutting board.
I’m going to give you the “recipe” I used, but amounts will vary based on the size and shape of your ice cream sandwiches, and what kind of pan you choose. But figure on about 10 – 16 sandwiches and 2 pints of ice cream (either one flavor that you’ll divide, or two different varieties).
I plan to make this regularly all summer long as everyone loved it – and can’t wait to play with the flavors and mix-ins.
What’s your dream ice cream sandwich cake?
9-ounce package chocolate wafers, ground
2 tablespoons milk
2 pints ice cream (either one flavor, divided or two), softened
10 ice cream sandwiches
2 cups chilled heavy cream
2 tablespoons sugar
Line a 9″ x 5″ loaf pan with plastic wrap in both directions, leaving enough wrap to overhang on all sides. Mix about one-third of the cookie crumbs with the milk and press into the bottom of the pan (use damp fingers or a small angled spatula to assist). Top with one pint of the ice cream and use a spoon or small angled spatula to spread evenly. Sprinkle with a layer of cookie crumbs. Top the crumbs with about 5 ice cream sandwiches, trimming if needed to create one solid layer. Repeat with remaining ice cream, more cookie crumbs and ice cream sandwiches. Cover and freeze till firm.
Whip the heavy cream and sugar till stiff. Using the plastic wrap as an aide, lift the cake out of the pan and transfer to a serving platter. Remove and discard the plastic wrap. Spread the whipped cream on the top and sides of the cake and sprinkle with remaining cookie crumbs. Keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver