Try this Ice Cream Sandwich Cake recipe.
- - 1 box of twelve ice cream sandwiches (or two boxes for a
- - 1 tub of whipping cream
- - magic shell caramel
- - magic shell chocolate
- optional: oreo cookies (crumbled into pieces)
- optional: candy bars (diced into pieces) snickers hersheys, twix, reeses, optional: m&m’s, nestle crunch, etc… (my favorite is the skor chocolate candy bar because the inside hardened caramel center gives a nice crunch)
- optional: nuts
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 to 8 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Unwrap all the ice cream sandwiches
- Lay the first layer of three down
- Drizzle chocolate, caramel and any other toppings you want. This will harden and act as a glue to hold this cake together.
- Lay the second layer of three ice cream sandwiches
- Drizzle chocolate, caramel and any other toppings again.
- Lay the last layer of three and then frost the outside of the cake with whip cream topping.
- Top the cake with more drizzled chocolate, caramel and any other toppings you want on it.
- Enjoy!
Ingredient lists rarely account for structural integrity or thermal working windows. Standard dairy ice cream softens rapidly at room temperature, giving assemblers roughly ten minutes of active workspace before structural degradation occurs. Keep a baking sheet pre-chilled in the freezer at minus eighteen degrees Celsius to hold the dessert during layering.
Hardening syrups such as magic shell contain high concentrations of coconut oil and paraffin wax, which allow them to solidify upon contact with frozen surfaces. Drizzling these sauces between sandwich tiers acts as an immediate adhesive layer, preventing structural slippage once the dessert goes back into cold storage. Allow each chocolate or caramel layer to set for precisely ninety seconds before applying the next weight.
Refrigerated whipped topping functions effectively as an exterior insulator against warm ambient air. Spread this dairy foam rapidly using an offset spatula dipped in hot water, smoothing the outer boundary to at least a quarter-inch thickness. This barrier traps cold air inside the frozen core and slows down external melting rates during slicing.
Layered frozen desserts trace their lineage back to nineteenth-century Victorian bombe molds and frozen puddings. Modern adaptations utilizing commercially manufactured wafer-and-ice-cream novelties reduce preparation labor significantly while maintaining the historical preference for contrasting textures. Store the finished dessert in the coldest zone of the freezer for at least one hour before portioning.
