Sometimes a dessert just changes you. You have it once and suddenly you crave it at the strangest of times. Nothing else compares. That’s how I wound up making this craving-worthy cake for a little pool party we hosted a few weeks back. I first had it last summer when my cousin Sara made it for a family gathering, resulting in an ongoing obsession. Promise not to blame me when you develop the same.
Meet the humble Ice Cream Sandwich Cake. It’s exactly what it sounds like: ice cream sandwiches with smooth, delicious whipped cream and a sugary surprise layered between. It’s adaptable, it’s customizable, it’s the perfect summertime treat. The only downside: everyone will want seconds. And you won’t have any left over. And your brother will ask when the next one is showing up.
Let’s get started!
You’ll need ice cream sandwiches – I’m partial to the classic Chapmans variety – whipped cream (I used a tub of Cool Whip), something to drizzle inside and something to add some crunch. I chose to cut every corner: nothing about this is homemade aside from the assembly. Trust me – you’ll like it better that way.
In a single layer, fit the ice cream sandwiches to your pan. This is a standard loaf pan with 5 standard-sized ice cream sandwiches nestled into the bottom. I trimmed the edges, but I should have been less fussy and just pressed them in. I lined the pan with a layer of parchment to make pulling it out to slice simple, but you could just as easily serve this out of a disposable aluminum pan.
Smooth a layer of Cool Whip or whipped cream over the sandwiches. I’d recommend a layer 1-2cm thick. Drizzle a delicious sauce of your choosing – try caramel sauce, jam, chocolate – and then sprinkle with a crunchy topping. I used Skor bits here, but you could try crushed up Oreos, your favourite candy or even plain old sprinkles.
Repeat the process until your pan is full – the final layer should be the whipped cream. If you want to be fancy, dress up the top with more of the filling or a special message. Pop it in the freezer for a few hours to firm up – I’d recommend at least four – and then un-mold it and slice to enjoy!
- ice cream sandwiches, 10-12 for a standard loaf pan
- whipped cream or whipped topping (1 tub of Cool Whip or 2 to be a bit more generous)
- Drizzle of your choice - caramel or chocolate syrup, jam, etc
- Crunchy treat of your choice - SKOR bits, crushed cookies, etc
- Line the pan with a piece of parchment paper, cut large enough to overhang. This will make it easier to lift your cake out of the pan (if needed).
- Fit ice cream sandwiches along the bottom of the pan.
- On top of the sandwiches, layer on the whipped topping, drizzle and crunchy topping.
- Repeat, starting with the ice cream sandwich layer and ending with the whipped topping, until the pan is full.
- Garnish the top with more crunchy topping and drizzle if desired.
- Freeze at least 4 hours before enjoying.
