I can still remember earning enough money to buy frozen treats from the ice cream truck. It would come down our street once a week and you never knew what day or time it would appear. I kept a pile of change on the kitchen counter ready and waiting. As soon as I heard the familiar music, I would grab my change and run out the door hoping to catch the truck before it drove out of sight!
This frozen dessert will take you back to your childhood.
Ice Cream Sandwich Cake– makes 8-10 servings
8 chocolate sandwich cookies (I use Oreos.)
2 cups heavy whipping cream
½ cup powdered sugar
1 cup chocolate syrup (I use Hershey’s chocolate syrup.)
16 ice cream sandwiches, each sandwich 2.25 ounces
Process chocolate sandwich cookies in a food processor to make cookie crumbs. Divide cookie crumbs into 5 equal portions. Set aside.
Refrigerate mixing bowl and beaters until cold. With a mixer beat whipping cream and powdered sugar on medium high speed until soft peaks form. Add chocolate syrup and mix on high speed until stiff peaks form.
Place 4 ice cream sandwiches flat in a row on a serving plate, chocolate side down. Cover top with ½ cup chocolate whipped cream. Sprinkle top with 1/5th cookie crumbs. Freeze uncovered 30 minutes. Refrigerate remaining chocolate whipped cream.
Repeat (ice cream sandwiches, chocolate whipped cream and cookie crumbs) until you have 4 layers freezing uncovered, 30 minutes until hard between each layer. Store remaining chocolate whipped cream in refrigerator while layers are freezing.
Cover top and sides with remaining chocolate whipped cream. Sprinkle remaining cookie crumbs on top. Freeze uncovered overnight until frozen solid.
To serve: Cut frozen cake into slices with a sharp knife. Serve immediately. Enjoy!
Published in The News and Neighbor on August 9, 2017
Mary Duke Cooks! 