will need: Whipped cream, 10 ice cream sandwiches, and 2 pints of ice cream in the flavor(s) of your choice. These are going to be your cake's layers, so you can go any direction you want—Sour cherry! Salted caramel!
When you're ready to make the cake, get out a loaf pan.
Line the pan with parchment paper, leaving a couple of inches hanging over each of the long sides. These pieces will act like handles, making it easier to remove the cake from the pan once frozen.
Remove the pints of ice cream from the freezer and let them soften a bit.
(You want the ice cream to be spreadable but not liquid.) In the bottom of the loaf pan, place 5 ice cream sandwiches in a single flat layer, chocolate "cookie" side down, trimming them to fit as needed. Cover the sandwiches with 1½ cups of ice cream (this will be about ¾ of a pint), smoothing it out to form an even layer about ¾- to 1-inch thick. Cover that with another layer of sandwiches, and then another layer of ice cream, spreading it so that it is even. Make sure the ice cream is smooth and packed tightly, then cover the entire loaf pan neatly with plastic wrap.
Freeze the cake until firm, ideally overnight, but at least 2 hours.
When ready to serve, lift it out of the pan using the parchment paper handles and transfer it to a large plate.
To serve, slice cake into thick, striped pieces.
(It should yield about 8 servings.) Top each slice with whipped cream and the garnish of your choice. Brandied cherries? Espresso powder? Toasted nuts? Rainbow sprinkles? Cocoa nibs? Good news: You've got all summer to perfect your recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 232 | ||
Calories from Fat: 111 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 89.6mg | 3 % | |
Potassium 222.9mg | 6 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 25.6g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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