by Tammy Taylor~
My son and his family recently stopped by for a visit and it was very close to his birthday. Now when he was little he always wanted to have an ‘unusual’ cake, especially since his birthday was during the heat of summer. One year I decorated a halved watermelon for him – he loved it! But often he asked for an ice cream cake. I mean c’mon, what’s better in the heat of a NE Texas summer than ice cream cake?
Back in ‘the day’ I would plunk down an unreasonable amount of money to buy a dinky little ice cream cake at the store. But I soon learned how to make it myself both quickly as well as inexpensively. C’mon I’ll show you how!
I bought some ice cream sandwiches and a tub of cool whip. I measured out 1/2 cup of my own homemade Instant Chocolate Pudding Mix (you can buy the 4 oz-sized package instead but make sure it’s INSTANT pudding) as well as 1/2 cup of my Homemade Chocolate Drizzle Sauce. (I already had a little leftover caramel sauce in the fridge for drizzling over the finished cake)
I took 1 cup of the whipped topping and added 1/2 cup of my homemade chocolate instant pudding mix and 1/2 cup of my homemade chocolate drizzle sauce. I stirred it all until it was thoroughly combined. It was still a little too thick for my liking so I added about 1 tablespoon of cold coffee to both intensify the chocolate flavor as well as thin the pudding for easier spreading. Perfect!
Then I sat it aside so it would be ready when I needed it. I’d already thawed the whipped topping in the refrigerator so RancherMan & I started unwrapping all the ice cream sandwiches. We sat them all on a plate & placed them in the freezer so they would stay good & cold. Then we sat to assembling our ice cream cake:
I brought out a metal tray and lined it with foil. I smoothed on a single strip of pudding to give my ice cream sandwiches a delicious chocolate-flavored cement to hold onto. LOL. Then layered a row of 6 unwrapped ice cream sandwiches side by side.
I topped that line of ice cream sandwiches with 1/2 of my chocolate pudding mixture while RancherMan brought out 6 more unwrapped ice cream sandwiches. I stacked them on top of the first row side by side and topped them with the rest of my pudding mixture.
Then I added the final 6 unwrapped ice cream sandwiches to the top and put the whole shebangie into the freezer so it would get good and frozen again.
I was a little disappointed to see that the ice cream sandwiches were trying to thaw for about an hour or so AFTER I put them into the freezer! I’m really not sure why they did this but it seems they did this last time as well. In the future I may freeze my metal tray before I cover it with foil so it starts out good & cold. As it was, all I needed to do was remove the melted portion with a straight-edged utensil – which means RancherMan & I got a little freebie taste ice cream before the party even began! (eh hemmm….)
Now I brought my thawed whipped topping out of the refrigerator and spread it on all exterior surfaces of my ice cream cake. I wanted to make this cake cookies-n-cream flavored so I took a few chocolate sandwich cookies, cut them & half & set them aside. I gathered up about 10 more chocolate sandwich cookies, placed them in a zipper sandwich baggie, closed it up & rolled my rolling pin across it until the cookies were crushed. Then I sprinkled the crushed cookies on top of the whipped topping surface of my cake and decorated it with a line of the halved cookies I’d cut.
Of course I wanted to add some ooey-gooey consistency so I drizzled the whole thing with caramel sauce since I had some leftover in the refrigerator. Mama always said presentation is half the dish and this cake turned out BEAUTIFUL!
Since my son had his whole family with him, and our daughter and her family came for a visit as well – half of my kids and ALL of my grandbabies were present. This cake went over well just as I knew it would. Dee-LICIOUS! Decadently rich, fabulously chocolate and icy cold on a hot summer’s day. I’ve included my recipe below:
~TMH~ Ice Cream Cake (made with ice cream sandwiches)
A delightfully-delicious ice cream cake doesn't need to cost lots of money. I make my cookies-n-cream ice cream cake quickly using ice cream sandwiches! ~TMH~
- 18 Ice Cream Sandwiches, unwrapped & kept in the freezer
- 1 8-oz Tub Whipped Topping, thawed
- 1/2 cup Chocolate Ice Cream Topping or 1/2 cup of your own Homemade Topping
- 1 4 oz pkg Instant Pudding (or 1/2 cup of your own Homemade Instant Pudding Mix)
- Thinned Chocolate and/or Caramel to Drizzle optional
- Chocolate Sandwich Cookies optional
Mix 1 cup of whipped topping, 1/2 cup instant pudding mix & 1/2 cup ice cream topping until combined. If needed for easier spreading, thin with a tablespoon of milk or cold coffee. Set aside.
Unwrap all ice cream sandwiches and place them back into the freezer so they remain cold. Add a thin line of your pudding mix to a platter and set a row of 6 of the unwrapped ice cream sandwiches side by side.
Top the row of ice cream sandwiches with 1/2 of the pudding mixture. Then place 6 more unwrapped ice cream sandwiches directly on top of the previous ones. Top that stack with the remaining pudding mix and stack the final 6 unwrapped ice cream sandwiches on top. Place the assembled ice cream cake into the freezer to freeze solidly, about an hour.
After about an hour bring the cake out of the freezer and spread whipped topping over entire surface of cake. If desired, top with crushed cookies and decorate with drizzled chocolate and/or caramel sauce. Return to freezer for at least an hour before cutting & enjoying.
C’mon by & sit a spell! Come hang out at our ~TMH~ Facebook Page . It’s like sitting in a front porch rocker with a glass of cold iced tea. There are lots of good folks sharing! You can also follow along on Pinterest, Twitter or GooglePlus.
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