Ah, cake. I’ve enjoyed quite a bit lately. Springtime is especially packed with birthdays in my family and everyone has been reaping the benefits of all the cake! Memorial Day Weekend was no exception because it was my stepson’s fifth birthday and you can’t have a birthday (when you’re turning five years old no less!), without having some kind of amazing dessert to commemorate the occasion. He requested a cake with green mint and chip ice cream (none of that white mint chocolate chip rubbish they try to pass off on us) and this is what I came up with: an ice cream sprinkle cake. It’s basically the most fun birthday cake a kid (or grown up) could wish for: layers of vanilla ice cream, chocolaty-cakey-cookies, mint chocolate chip ice cream, fudgy chocolate sauce, whipped cream, and SPRINKLES!!! I don’t care how old you are, sprinkles make everything better. Case in point, my husband’s thirtieth birthday is tomorrow and he requested that I duplicate this recipe for him. It’s that good.
I used vanilla ice cream sandwiches and mint chocolate chip ice cream, but any flavors you like would taste great in this cake. It’s pretty hard to mess up layers of ice cream, fudge and whipped cream folks, so be creative! Maybe try using Cherry Garcia instead of the mint chocolate chip. Or butter pecan even. Get wild and crazy! In this photo I included some peanuts for a topping idea but you can top it with whatever your heart desires. I ended up using maraschino cherries as a finishing touch and I think it made it just a little extra special.
To assemble the cake, first choose your vessel. An 8×8 glass baking dish worked wonderfully for us. I lined the bottom of the pan with a piece of parchment paper cut to size in order to make my cleanup easier, then placed the ice cream sandwiches in a single layer in the pan, cutting some horizontally and/or vertically to make one full layer. I stuck the pan in the freezer for about 10 minutes so that the ice cream sandwiches would be firm enough to withstand the next layer.
Once they had a chance to chill out, I got ready to scoop! I love that minty color :).
About 9 scoops did the trick to cover the surface of the sandwiches.
Mmmm, frosty goodness.
Then I smoothed it out with a pie server because I’m cool and good at improvisation, but if you have an off-set spatula, you could also use that. This part was really fun. I felt like I was spreading spackling paste onto a wall. Clearly this cake brings out the inner, childlike imagination in those who prepare it. Yet another reason to make it! But not that you needed one ;).
Pop the whole thing back into the freezer for 10-15ish minutes to keep it from saggin’, baggin’, or draggin’. We want our ice cream cake icy and firm.
Whilst the cake is chilling, you’ll have a moment to make some homemade whipped cream! Awww yeeayah!
You only need two ingredients for this whipped cream: powdered sugar and whipping cream.
Pour about a cup of the cream and a couple tablespoons of the sugar into the bowl of an electric mixer and whip it up until stiff peaks form.
What a masterpiece. A thing of beauty. Fluffy clouds in a bowl. Heavens to Betsy!
After making the whipped cream and taking the cake out of the freezer, add another layer of ice cream sandwiches, and then you get to pour out a choco-river over them. Yum! A jar of Hershey’s hot fudge works perfectly for this because all you have to do is scoop it out and then spread it over the ice cream sandwiches. I should add that you don’t need to heat up the fudge because it would only melt the cake, and the fudge actually spreads very well at room temperature. If you’re feeling especially daring, try using Nutella!
Next I poured the whipped cream over the cake and arranged it ever so gently so as to avoid mixing it with the chocolate. Note to self (and to you), that it’s best to freeze the cake for about 5 minutes after pouring on the fudge, just so it can set up a bit before the whipped cream goes on top.
SPRINKLES! That is all.
Fifth birthday candle? I think, yes.
Here’s a side view of the lovely layers. You really, really need to stop everything and go make this ice cream cake!!
- 2 boxes vanilla ice cream sandwiches (12 per box)
- 3 cups green mint chocolate chip ice cream, softened slightly at room temperature
- 6 oz. Hershey's Hot Fudge Topping, at room temperature
- 1 cup whipping cream
- 1/4 cup powdered confectioner's sugar
- Rainbow Sprinkles
- Maraschino cherries with the stem
- Chopped peanuts (optional)
- In a glass 8x8 baking dish, cut a square of parchment or wax paper to fit the surface of the bottom of the dish. Arrange about 6-7 of the ice cream sandwiches in a single layer in the dish. Use a sharp knife to cut some to size so that the entire area of the dish is covered. Freeze for 10-15 minutes in order to let the sandwiches harden a bit.
- With an off-set spatula, smooth the mint chocolate chip ice cream over the sandwiches and put the whole thing back into the freezer for about 15 minutes.
- While the cake is firming up in the freezer, prepare the whipped cream. Pour the whipping cream and powdered sugar into the bowl of an electric mixer (you can also use a handheld mixer). Mix at medium speed, until the cream and sugar are combined and stiff peaks form, about 2 minutes. Make sure to stop the mixer once in a while to make sure you're not over-mixing.
- Remove the cake from the freezer and arrange another layer of ice cream sandwiches over the mint ice cream, cutting some to fit the entire surface as before. Smooth the Hershey's topping over the sandwiches and then freeze it again for another 5 minutes.
- Take the cake out of the freezer and pour the whipping cream over the whole thing, arranging it carefully so as to not mix it with the chocolate. Pour sprinkles over the top and serve with Maraschino cherries and/or chopped peanuts.