Sunday, July 28, 2013

Ice Cream Cake

 Whew, what a month this has been!  We are officially relocated to South Carolina.  Now we just need to get settled in to our house.  Before we left Massachusetts, I made this ice cream cake for my son.  At the time I was in the process of shutting down my kitchen for moving so the last thing I wanted to do was bake.  However, I couldn't overlook the little guy's birthday.  With the hot weather of summer, this cake was absolutely perfect.  It was a nice cold treat and SO easy to make.

I'm almost embarrassed to tell you how to make this cake.  You're gonna say that I'm cheating, and you'd be right.  But sometimes circumstances dictate that you take the easy road.  This was one of those times.  Since the cake was made of ice cream it seamed only fitting to make it into an iceberg.  And what's and iceberg without penguins?  I let the birthday boy and his friend make the penguin decorations therefore accomplishing an activity and birthday cake in one.  I'm such a cheater!


Start by unwrapping and arranging some ice cream sandwiches to form the first layer of the cake. Cut the sandwiches as necessary.

Then spread some cool whip and drizzle with caramel sauce.

Next, drop some dollops of room temperature, hot fudge sauce.  I know it looks a sight, but trust me on this one, you want the hot fudge.

Stack on another layer of ice cream sandwiches.

Repeat the process until you have the desired size and shape.  If it gets a little mushy, stick it in the freezer until it firms up.  After it is completely stacked you will want to freeze it for a few hours.

After it's time in the freezer it will be nice and firm.  Frost it with cool whip.  For the water I added a little blue food color to the cool whip.

Next, press your children into forced labor of penguin making.

All ready to eat!  I told you....totally cheating!  If you hurry you can get one made before national ice cream month has passed.

Frostine.