Saturday, July 5, 2008
Ice Cream Cake
We had this ice cream cake after supper last night. I made it the night before and put in the freezer. The 4th of July is always a busy day for us because we go to the parade and street fair in the morning, then the fireworks after dark. It was nice to have such an easy dessert to go with our cookout, plus it was delicious. This would be a great birthday cake for summer birthdays.
I found the recipe at Real Simple.
Ice Cream Cake:
1 cup heavy cream
2 tablespoons confectioner's sugar
6 ice cream sandwiches (3.5 ounces each)
2 1.5 ounce candy bars or 1/2 cup chocolate chips, chopped (I used Reese's Cups).
Line an 8 1/2 by 4 1/2 inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
In a large bowl, beat the cream and sugar until stiff peaks form.
In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least one hour and up to one week.
Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.