Yesterday was my husband’s birthday, and he asked for a homemade icecream cake. It’s been years since I’ve made one but he remembered it! Lorelai helped assemble (aka: tasted everything she could get her hands on the entire time).
This cake is positively sinful. It’s rich and sweet, and very inexpensive. Downsides? You’ll probably get a cavity and gain 5 pounds, but that’s what birthdays are for, right? Right?
Anyway, there’s no need to pay $25+ on a store-bought ice cream cake when you can make it yourself for a quarter of the cost! A huge thanks goes out to my Aunt Janet, who raved to me about this cake years ago. =)
What You’ll Need:
- 1 Box of Generic Ice Cream Sandwiches (12 count- you will use all of them!)
- 1 Tub of Cool Whip (the tub in the frozen section, not the can)
- Jar of Hot Fudge for Ice Cream Sundaes (you won’t use it all… or will you?)
- Jar of Caramel for Ice Cream Sundaes
- Candy topping of choice (we used peanut butter cups)
See, here’s the thing. You really can do this however you want. You pretty much can’t mess it up. Some people put down aluminum foil in their 9×9 casserole dish, so that they can pull it up and out once it freezes. Then they frost (with Cool Whip) around the entire outside so it’s more like a traditional cake. Me? I can’t be bothered with all of that. I just do what I’ve always done:
Layer like this in a 9×9 dish:
– very thin layer of Cool Whip
– 1 Layer of Icecream sandwiches (break in half if you need to. there might be little spaces between the sandwiches, don’t sweat it. That’s normal.)
– Hot Fudge (nuke it in the microwave for a few seconds so it will spread easily)
– 1/2 of the Cool Whip
– Another Layer of Icecream sandwiches
– Another layer of Fudge
– The remaining Cool Whip – smoothe nicely.
– Chopped up Candy Bits, Caramel and Melted Hot Fudge
Stick in the freezer for an hour or so and then devour.
WARNING: DO NOT FEED TO CHILDREN 2-3 HOURS BEFORE BEDTIME. TRUST ME.