A simple layered ice cream sandwich dessert recipe is a must have for your summer get togethers or just a night at home. And because we use ice cream sandwiches, there’s no softening or spreading gloppy ice cream. It’s basic assembly, some chill time, and a lot of enjoyment.
Do you know how long it takes for ice cream to melt in Kentucky in August?
.2 seconds. That’s why this picture looks like a hot mess. Because it’s hot.
I did my best to get the shot all set up and then just drop the ice cream in place and shoot, but even that was no help. ‘Cause it’s hot. I said that already.
The day I shot this we were heading out to bale hay. If you don’t know anything about hay, there’s some sort of rule among farmers that it has to be stifling, staggeringly, miserably hot before you can do it and you have to wear jeans, long shirts, and a hat if you want to keep your skin from getting cut and your head from burning off in the sun.
Then you spend your hours throwing 70-pound, 3 foot long blocks of pressed grass over your head. That’s like throwing my 10 year old a few hundred times. It’s a blast, let me tell ‘ya.
It was one of those days.
But even if you aren’t bailing hay, this ice cream sandwich dessert is still a great way to cool down. When the work is done, you can sit down with a slice and enjoy it because you just burned 1,432,344 calories and it’s okay to have
half the pan a slice.
I make my own whipped cream because I don’t think hydrogenated oil is good for my body (hello whipped topping) but if you want it, go for it. Lord knows it tastes good. I’m not arguing about that. You could also make this a banana split ice cream dessert. Layer in sliced bananas, pineapple or strawberry topping and yep. That’d be awesome.
Simple ice cream sandwich dessert
- 2 cups heavy whipping cream (or omit this the powdered sugar, and the vanilla and use 16 ounces of thawed whipped topping), one pint
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 18 vanilla ice cream sandwiches
- 16 ounces hot fudge topping
- 2/3 cup chopped salted peanuts or any nut of your choice
- Start by whipping the cream. Add the cold cream to a bowl and beat on high speed about one minute.
- Add the powdered sugar and vanilla and beat until stiff peaks form--about 5-6 minutes with a hand mixer. Don't over whip it or you'll have butter. Set aside.
- In a 9x13 baking dish, lay one layer of ice cream sandwiches, cutting them as necessary to fit them in.
- Spread about 1/2 of the hot fudge sauce on the sandwiches, going all the way to the edges. Layer half the whipped cream on and sprinkle with half the peanuts.
- Repeat layers ending with whipped cream and nuts on top.
- Wrap tightly and freeze until set--about 2 hours or it will keep in the freezer for two months.
- Allow to stand about 15 minutes before serving.
- This recipe will easily feed 15 people depending on how large the slices are.