Hi and welcome to The Old summers Home, today we have another post from our Cooking with Jenn section. This year for my daughter’s birthday I faced a challenge to come up with a new cake with no icing sugar. Recently she hasn’t been able to tolerate much sugar without bad headaches and getting stomach aches. Well, being me and the procrastinator I can be I ran out time. So I decided to wing it and came up with the Ice Cream Sandwich Birthday Cake – an easy homemade cake that can be made in as little as 10 minutes! That’s right my procrastination pays off yet again and now this cake has become a family favourite in our home. I can’t wait to have this on a hot summer day! The best part is it’s peanut free too – if you use the same products we did! I linked them below for you to see.
The 10 minute Ice Cream Sandwich Birthday Cake Ingredients
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Supplies to build the Ice Cream Sandwich Cake
- a knife
- small cutting board
- ice cream scoop
- cup of hot water
- pyrex pan with lid
How to make your 10 minute Ice Cream Sandwich Cake
Step 1 Gather supplies & Ingredients
Gather all your supplies and ingredients so you’re ready to go. Make sure you have adequate room in your freezer if you are making this cake ahead of time.
Step 2 Ice Cream Sandwich layer
Lay down one layer of ice cream sandwiches to cover the bottom of your pan. Using a knife cut a few sandwiches into smaller pieces then use those to fill any gaps in the bottom of your pan.
Step 3 Scoop the Ice Cream
Dip your ice cream scoop into the hot water and begin putting scoops of ice cream on top of the ice cream sandwiches. I recommend the hot water because the ice cream comes out easier and the heat helps to better manipulate the cold ice cream. Once you have ice cream all over dip you’re spoon in the hot water again and use it to spread the ice cream out nice and flat. If there were any gaps in your ice cream sandwiches they will fill with pockets of ice cream now.
Step 4 Add some sprinkle!
I decided to add some little sprinkles to make it a little more colourful. If you choose to do this step then do it now. It doesn’t take much to add some colour when using vanilla ice cream. The sprinkles give it a nice sparkle.
Step 5 Add the toppings
Now all you have to do is take your frozen fruit and layer it on the ice cream. My strawberry’s were full size pieces. If yours are too slice them down before tossing on top.
Step 6 Serve or freeze the Ice Cream Sandwich Cake.
Now you can serve immediately or cover and freeze for later. If you choose to freeze for later cover your dish with a well sealed lid. Remove 10 minutes prior to serving to help soften it up a bit. I also recommend that when you serve the cake the first time to cut the entire thing so it is easier to get a piece out the next time and you will not need to let the entire pan sit out.
We love these pyrex pans with lids and use them all the time. They are perfect for cooking, freezing and storing leftovers all in one dish. If you are taking from the freezer and going to the oven ensure you have your oven preheated prior to putting your pyrex pan in the oven because you do not want it to crack. And of course remove the plastic sealing lid.
Our family review on the 10 minute Ice Cream Sandwich Birthday Cake
Everyone loved the new cake so much. Most importantly the birthday girl was estatic and with tears in her eyes said “This is the best cake I’ve ever had! Thank you so much mommy!” Well melt my heart I must be doing something right because this sweet little girl absolutely loved the end result even if it was last minute. Of course tears filled my eyes too. She makes my heart so full and she’s absolutely right this cake is surprisingly amazing! Best of all she didn’t get a headache or an upset stomach. Huge win!
Thank you for joining us for another post in our Cooking with Jenn series. I hope your family will love this perfect summer treat all year round.
Until next time;
The Old Summers Home