Ice Cream Cake Made Easy!

It’s hot out and you need a dessert for tonight…do you turn on the oven for an hour to bake a cake? Heck NO! Why would you want to heat up the kitchen even more than Mother Nature is doing? I sure don’t. But if you still want to serve something that looks like you worked all day, without actually doing so, just keep on reading.

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Not too long ago, my neighbor was telling me about an ice cream cake she tasted at a friend’s place, made from….wait for it…ice cream sandwiches! Wow, what a great idea! No turning on the oven and you still get a “cakey” layer. The possibility of an easy ice cream cake sounded delightful to me.

A week or so later, that same neighbor made one of these ice cream sandwich cakes herself and was nice enough to bring me a piece to try. Well, I must say that it really was as good as I thought it would be. The cookie layers with the ice cream centers were perfect and then the Cool Whip topping and the caramel and chocolate sauce drizzle…amazing!

Yummy cake made by my neighbor!

(You can see that she didn’t forget the important step of putting her cake on a nice serving plate like I did when I made it!)

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So, after putting up with another week of super hot temperatures, I really want a cool dessert. I think this is the perfect time to try making the Ice Cream Sandwich Cake for myself!

Whoohoo…making myself an Ice Cream Cake!

I decided to mix it up and use a layer of chocolate ice cream sandwiches and a layer of vanilla ice cream sandwiches. I lined a freezer safe container with tin foil and put down the first layer of sandwiches. Then I covered the top of the sandwiches with a layer of softened Cool Whip and drizzled some chocolate and caramel sauce over the whip.

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Next comes the second layer of sandwiches (vanilla this time) and another drizzle of sauces.

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Before the final “icing” of the cake, I put it in the freezer for a couple of hours to harden up. I stuck a few toothpicks in the top and draped some tinfoil over it to keep it fresh.

Centuries pass…did I mention I hate waiting. OK, ok…I exaggerated. It was only a couple of hours…but it’s ICE CREAM CAKE!

Finally, it’s time to finish the Ice Cream Cake! Because I was so anxious to get it finished and try it out, I forgot one important step. If you are serving to guests and want to have a pretty presentation, now is the time to transfer the cake to a nice serving platter, before you add the finishing layers. I didn’t do this, but it’s alright because I was just planning to drop off pieces with a few neighbors. Paper plates are great for that.

It’s time to add the “icing”. Take your softened Cool Whip and spread it over the top and sides of your cake. Then you can add any toppings you want at this point. I did another drizzle of the caramel sauce and the chocolate sauce, and then I sprinkled some mini milk chocolate chips, some mini Rolos and a bit of an ice cream topping called President’s Choice Sugar Cone (yummy).

Here’s the recipe for when you try this yourself…cuz you know you want to!