Ice Cream Sandwich Cake
- Serves 10
- Prep time 20 minutes
- Inactive 15 minutes
- Freezing 3 hours
Ice Cream Sandwich Cake
Ingredients
- 750 ml (3 cups) milk chocolate ice cream
- 18 ice cream sandwiches
- 200 g (about ½ lb) chocolate-covered almonds, chopped
- 375 ml (1½ cups) whipped cream
Preparation
- Place the ice cream in a bowl and let it soften for 15 to 20 minutes.
- Line a baking sheet with parchment paper and arrange 6 ice cream sandwiches in a rectangle, 3 sandwiches wide and 2 sandwiches long. Sprinkle a third of the chopped chocolate-covered almonds over the sandwiches. Cover with half of the ice cream. Repeat these steps for another layer. Cover with the rest of the ice cream sandwiches. Place in the freezer for 2 to 3 hours.
- Cover the cake with whipped cream. Place it back in the freezer for 1 to 2 hours.
- When ready to serve, decorate with the rest of the chocolate-covered almonds.
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