Ingredients and Weight:
- Ice cream sandwiches (vanilla or chocolate): 36 (9x13 inch pan)
- Frosting:
- Softened cream cheese: 8 ounces
- Unsalted butter, softened: 1 cup
- Granulated sugar: 2 cups
- Vanilla extract: 1 teaspoon
- Chocolate ganache:
- Heavy cream: 1 cup
- Semi-sweet chocolate chips: 8 ounces
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Prepare the cake base: Line a 9x13 inch baking pan with parchment paper. Arrange a layer of ice cream sandwiches across the bottom.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the sugar and vanilla extract until light and fluffy.
- Assemble the cake: Spread half of the frosting evenly over the ice cream sandwich layer. Top with another layer of ice cream sandwiches.
- Make the chocolate ganache: Heat the heavy cream in a small saucepan over low heat. Remove from heat and add the chocolate chips. Stir until melted and smooth.
- Pour the ganache: Pour the ganache over the cake, spreading it evenly to cover the top.
- Chill: Refrigerate the cake for at least 4 hours before serving.
Nutritional Information:
(per slice)
- Calories: 650
- Fat: 40g
- Saturated Fat: 25g
- Carbohydrates: 70g
- Sugar: 50g
- Protein: 10g
Dish Characteristics:
- Rich and creamy
- Sweet and indulgent
- Fun and nostalgic
- Perfect for parties and special occasions
User Comments:
- "This cake was a hit at my daughter's birthday party! It was so easy to make and everyone loved it."
- "I've made this cake several times and it always turns out perfectly. It's the perfect dessert for summer."
- "This cake is nostalgic and delicious. It reminds me of my childhood."
Special Precautions and Tips:
- If the frosting is too thick, add a tablespoon or two of milk to thin it out.
- If the ganache is too runny, let it cool for a few minutes before pouring it over the cake.
- To make ahead, prepare the cake and refrigerate for up to 3 days. Let it thaw slightly before serving.
