We’re all familiar with how ridiculous Pinterest recipes can be, right? (I mean, I’m not the only one who wonders how many different flavors can possibly be mashed-up before someone cries fowl, am I?) Plus, everything tries to be one-ingredient this, or three-ingredient that. Well, I’m here to tell you that I think those two-ingredient Nutella brownies are not tasty (just being honest, folks). But I love to browse Pinterest anyway because there are some really intriguing ideas that get my creative juices flowing. (And not just because I’m hungry.) (Though I am.)
This ice cream sandwich cake was inspired by one of those crazy Pinterest ideas. Simple, right? Layer ice cream sandwiches and Cool Whip; freeze. Voila! Instant ice cream cake.
Okay, … but I don’t really like Cool Whip. I was thinking chocolate frosting sounded better, and homemade chocolate mousse…whoa. Maybe I was in love.
So I made this cake. And everyone loved it. It looks fancy (check out those zebra stripes!), but it took next to no time to whip up the homemade mousse and assemble the layers. Perfect for a casual summer dinner party – and if there are children present, they just might love you forever.
This recipe was featured in the August 2015 issue of Sassy Magazine.
What you need:
- Homemade chocolate mousse:
- 1/4 c. cold water
- 1 envelope unflavored gelatin
- 1/4 c. hot water
- 1/2-1 c. sugar
- 2/3 c. cocoa powder (I prefer Hershey’s Special Dark)
- 2 c. heavy whipping cream
- 1 T. vanilla (store-bought or homemade)
- 1 (12 count) package of ice cream sandwiches
- Topping ideas, optional:
- crumbled oreos
- mini chocolate chips
- chocolate curls
- chopped peanut butter cups
- stand mixer with whisk attachment
- measuring cups and spoons
- baking sheet lined with aluminum foil
- offset spatula
Time: 20-30 minutes, plus 4 hours freezing time
Freezeable: Yes. (Obviously.)
Serves: Depending on how you cut it, 12-16.
Multiplying the recipe: You can make this whatever size you want. There are a few caveats: I would not make more than three layers of ice cream sandwiches. It’s a pretty tall cake with that amount of layers. You also need to be able to fit the thing in your freezer, so consider what kind of space you have available first!
How to Make an Ice Cream Sandwich Cake:
One warning: you should chill your bowl before making the mousse, so get that in the fridge twenty minutes before you begin.
To make the mousse: In a small measuring cup, measure 1/4 c. cold water. Sprinkle the gelatin on top and allow it to sit for 2 minutes. Add the hot water and whisk until the liquid is clear and the gelatin is dissolved.
Using the whisk attachment of a stand mixer, place the sugar, cocoa powder, heavy whipping cream, and vanilla in the chilled bowl. Beat on medium speed until stiff, 5 minutes. Add the gelatin mixture and beat until stiff.
To assemble the cake: On a foil lined baking sheet, place a layer of four ice cream sandwiches. Spread evenly with a layer of mousse. Repeat layers twice more. Using an offset spatula, spread the sides of the cake evenly with mousse. If the ice cream sandwiches start to get soft, freeze the cake for ten minutes before continuing. Garnish as desired. Freeze the cake, covered, for 4 hours, or until firm.
To serve: Using a chef’s knife, carefully slice the cake. If the knife has trouble slicing through the frozen layers, rinse it clean in hot water and then wipe it dry.