My husband’s 40th birthday was on June 29th. That’s right! The Big 4-0! I thought that called for a little something extra, in the form of a Klondike Ice Cream Sandwich cake! LC had been mentioning that he was craving Klondike Sandwiches, so what better way to fulfill his craving? And what better kind of cake to have during the summer heat than an ice cream cake?
- 2L vanilla ice cream
- 1/2 tsp teaspoon mint essence
- green food colouring
- 18 chocolate and vanilla ice cream sandwiches
- 1/3 cup dark chocolate chips, for sprinkling
Place the ice cream, mint essence and a few drops of food colouring in an electric mixer and beat for 1–2 minutes, or
until softened. Place the ice cream in a metal container and freeze for 1 hour, or until firm but spreadable.
Working quickly, place 6 ice cream sandwiches together on a serving dish. This will make the base layer of the cake. Spread evenly with 1 1/2 cups of the mint ice cream and repeat with remaining ice cream sandwiches and ice cream, finishing with a layer of ice cream.
Return to the freezer and freeze for 2–3 hours or until set. Sprinkle with the chocolate chips and serve immediately.
- Before softening the ice cream, place in a metal container in the freezer to prevent the ice cream from melting.
- If it’s a hot day, place the cake in the freezer for 1 hour between assembling each layer.
- Placing the serving dish in the freezer before assembling will help prevent the ice cream from melting.
- The cake can be kept in the freezer for 2–3 days.
- This recipe was supplied by donna hay kids’ magazine.