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Summer time just wouldn’t be complete without this Chocolate Ice Cream Sandwich Cake! It’s loaded with goodness and is sure to be the hit of your party or gathering!
I’m so not ready to say goodbye to summer! This has definitely been one for the books! We were just talking as a family the other day about all the things we’ve done and experienced together over the last three months, and it was a lot! I’m amazed at how much we were able to fit in!
A few weekends ago, we went camping to a gorgeous mountain area about three hours away from our home. It rained constantly, but that didn’t put a damper on our fun! We were able to visit a Museum of the American West and learn about the “cowboys”. We hiked, played disc golf at the local ski resort, and even got to see a herd of wild horses near our camp site! The kids are still talking about that trip. It made a big impression on them, understandably.
Even now that the kids are back in school, the temperatures are soaring high! I tried to send them in long pants the other day and they came home complaining that they were “sooo…hot”.
Way to go, Mom! 🙂
It’s definitely still shorts weather (palm to the face). So that tells me that summer is not over yet! Which also means we will be enjoying many more scrumptious ice cream cakes like today’s! Hooray!
Our family goes wild for Blue Bunny® Ice Cream! Especially when combined with the best homemade chocolate cake. 🙂 We thought Mint Cookie Crunch would be the perfect addition to our dessert, but I’m sure Monster Cookie Mash or any other Blue Bunny® ice cream would have been equally as delicious! I just had to grab some Blue Bunny® Bunny Snacks™, as well. They’re new and we couldn’t wait to try them! Let me tell you, they did not disappoint!
Bunny Snacks™ are the perfect bite-size treat and are available in four incredible flavors: Salted Caramel Pretzel, Chocolate Vanilla Twist, Chocolate Chip Cookie and Cookies ‘N Cream.
Blue Bunny® has been providing delicious ice cream for families to enjoy for more than 80 years, and now there are even more Blue Bunny® flavors to love! Watch for brand new 2017 ice cream flavors like PB ‘N Cones™, which has swirls of creamy peanut butter and crunchy chocolate dipped cone pieces throughout delicious vanilla ice cream. Is your mouth watering yet? 🙂
Or how does Rockin’ Rocky Road™ and Toffee Brownie Twist™ sound?! I’m sure you’ll be excited to know that Cherrific Cheesecake, which was a seasonal flavor, is now available year-round! Woohoo!
All of these Blue Bunny® items, along with Blue Bunny® Ice Cream Cakes are easy to find on the frozen treats aisle at Walmart. My cart was full of school supplies and ice cream! Both make me giddy! 🙂
Just look at those incredible, beautiful layers! This is one of those desserts that everyone will “ooohhhh” and “aaaahhhhh” over! And it’s the perfect way to cool off on a hot summer day! You can even make the chocolate cake layers ahead of time and freeze them. That way, when you need something to take to that potluck, all you need to do is add the ice cream, sandwich the cake rounds, then garnish with delightful, colorful chocolate pieces and nuts, or whatever your heart desires, then let set in the freezer for a little bit and serve!
Here’s a quick step-by-step guide on how to make it:
Ice Cream Sandwich Cake
Ingredients
- Cake:
- 1/2 c. shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. salt
- 2 c. flour
- 3 heaping Tablespoons baking cocoa
- 1 c. milk with 2 tsp. baking soda stirred in
- 1 c. boiling water
- Blue Bunny® Mint Cookie Crunch Ice Cream or your favorite Blue Bunny® flavor
- Garnish:
- 1 c. chopped colorful chocolate candies
- 1/2 c. chopped nuts I used pecans
Instructions
- For the cake, cream shortening, sugar, eggs and vanilla in the bowl of an electric mixer. In a separate bowl, stir together salt, flour, and cocoa, then add to creamed mixture and mix lightly. Add milk and scrape soda out. Mix, then add boiling water and mix. Pour into two 9? greased round cake pans. Bake at 350 degrees Fahrenheit for about 30-35 minutes, or just until a toothpick inserted into the center comes out clean.
- Let the cakes cool for a bit, then carefully remove them from the pans and allow them to completely cool on cooling racks. Trim the tops, if necessary, with a serrated knife, to make them level. Cover cakes with foil or parchment paper and place in the freezer for 1-2 hours. This will make it easier when spreading on the ice cream. If you're short on time, you can skip this step.
- Let the ice cream sit out just until it becomes softened to the point of being spreadable. Working quickly, spread a thick layer of ice cream over one of the layers of cake (I used about half of the container of ice cream). Place the other cake layer on top and press down lightly. Press chocolate candies and nuts into the ice cream all around. Cover and place the cake back in the freezer until the ice cream is frozen (about 2 hours). Serve frozen.
Chocolate cake and Mint Cookie Crunch ice cream were meant to be together! I think you’ll agree when you try this luscious cake! So now you don’t have to choose between cake or ice cream, because this amazing confection contains the best of both worlds!
Everyone will bow down to you at the barbecue if you show up with this in hand! It has a huge “wow” factor!
So tell me, are you hanging on to every last moment of summer like I am or longing for fall? Either way, I hope you get to enjoy this Ice Cream Sandwich Cake very soon!
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