We wish we could say Gramma shared the recipe for this scrumptious dessert with us while we were writing The SkyHorse. After all, what better way for her granddaughter, Tovi, to stay cool on a sweltering summer day while tending a horse hatched from an egg? But we must admit the sweet treat was around long before The SkyHorse trotted into our lives.
If you like to have dessert on hand for those daily ice cream cravings guests, this cake keeps well in the freezer. It’s expandable, too. Just use a bigger pan, more ice cream and extra whipped topping. When it comes to ice cream, more is better, right?
No Bake Ice Cream Sandwich Cake
- One pkg. (12 bars) ice cream sandwiches
- One container (8 oz. or larger) whipped topping (or make your own with a pint of whipping cream and 3 tbsp. sugar)
- A garnish of your choice: Sprinkles; chopped nuts; caramel, chocolate, or other syrup
- Glass or plastic pan with a lid
Arrange six ice cream bars in a crisscross pattern in the bottom of the pan. You may have to cut the bars to make them fit. Of course, then you’ll need to eat those little left-over pieces—who said chefs have an easy life?
Spread a layer of whipped cream over the bars.*
Crisscross the remaining six ice cream bars on top of the whipped cream.
Slather another layer of whipped cream over the top and sides.
Decorate with sprinkles or chopped nuts, or drizzle with caramel or chocolate syrup.
Cover and freeze 2 – 3 hours or overnight.
Remove from freezer 10 – 15 minutes before serving to soften.
*For a richer cake, add a layer of syrup and/or chopped nuts over the whipped cream.
Mother/daughter author duo HL Carpenter write family-friendly fiction from their studios in Carpenter Country, a magical place that, like their stories, is unreal but not untrue. When they’re not writing, they enjoy exploring the Land of What-If and practicing the fine art of Curiosity.
Visit their http://www.hlcarpenter.com/ to enjoy gift reads and excerpts and to find out what’s happening in Carpenter Country.
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