Stephen‘s birthday was the weekend before last, and I knew I wanted to make him a cake. When I asked what sort of cake he wanted he always said an ice cream cake. I didn’t think that sounded like fun. I wanted to pull out the skills I had learned in a cake decorating class and make him some impressive cake. I thought about it and thought about it, and came to the conclusion that it is his birthday. Ice cream cake it is! I did a light search of recipes, found one that had a special ingredient, and stopped reading. I knew exactly what I wanted to do; use ice cream sandwiches! It would create beautiful layers, and it would be a lot simpler to make. It was also delicious. One friend ate three pieces and told his fiancé (wife now as of Saturday!) to get the recipe. That’s exactly how I want someone to react!
1 box of Blue Bell mini ice cream sandwiches
1 large tub of whipped cream
2 candy bars of your choice (I used Heath bar since that is Stephen’s favorite)
Take a 9X13 dish and start opening your ice cream sandwiches. That was the part that took the longest, and work quickly because they will start to melt on you. Layer the bottom of your dish completely. You may have to cut up a sandwich to fill the gaps. Then flop on a layer of whipped cream. Be sure to let that thaw a bit before you try to spread it. Take a spoon and drizzle your two sauces on top of the cream. Do as little or as much as you like. Seeing as I bought those ingredients for this cake only, I used a lot. Next, break up your candy bar into tiny crumbles and place on top of the sauces. Then, repeat: ice cream sandwiches, whipped cream, caramel and fudge sauce. I left off the candy bar crumbles here because I ran out, but I liked the look of ending with the sauces. I then took some white icing and a piping bag and wrote out “Happy Birthday”. You’ll need to store it in the freezer, but place in the fridge about 30 minutes before you’re ready to serve. Best part is I made this two days in advance!