This ice cream sandwich cake is one of those almost-embarrassingly easy desserts that somehow steals the show every time. My Aunt Sarah used to whip it up whenever a big group was headed her way, because it takes just a handful of grocery-store staples and about 10 minutes of hands-on time.
Layers of ice cream sandwiches get tucked into a glass baking dish, then smothered with fluffy whipped topping and a generous drizzle of chocolate syrup. As it freezes, everything melds together into a creamy, slightly messy, swirled dessert that looks homemade (because it is) and tastes like you worked a lot harder than you did.
Serve this cake straight from the freezer in generous squares, with an extra drizzle of chocolate syrup over each slice if you like. It pairs nicely with strong coffee, iced or hot, or a simple glass of cold milk.
For a little contrast, add a bowl of fresh berries on the side—raspberries or sliced strawberries cut through the richness without adding any extra work. If you’re feeding a crowd, put the glass dish on a trivet in the center of the table with a small pitcher of chocolate syrup and a jar of sprinkles so everyone can dress up their own slice.
Ice Cream Sandwich Cake
