Author Notes
This is a make-ahead, no-bake dessert recipe of unknown origins. It has been prepared for my family's 4th of July celebration for as long as I can remember. We make two cakes: one with Kahlúa, and one kid-friendly version. The first one never lasts long around our crew. The original recipe actually uses Cool Whip, but I've since tested it with homemade whipped cream, and forever it shall stay. No one will ever guess it's made out of humble ice cream sandwiches. It'll be our little secret. —Amanda Gibson
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Ingredients
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3/4 cup
heavy whipping cream
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3 tablespoons
granulated sugar
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1 teaspoon
vanilla extract
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10-12
ice cream sandwiches, unwrapped
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1/2 cup
Kahlua, divided
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1/2 cup
toffee bits or crushed toffee and chocolate candy bars
Directions
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In the chilled bowl of a mixer or by hand, whip the cream until frothy, add sugar and vanilla and beat until thickened (firm peaks). Do not overbeat.
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Place whipped cream in the fridge to chill while you assemble the cake. Place a piece of plastic wrap inside the bottom of a loaf pan with the edges hanging over. This will make it easier for you to plate the finished cake.
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Place one layer of ice cream sandwiches on the bottom of the loaf pan, making sure to fit them snugly together. You may need to cut them in half (or vertically) to arrange them together.
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Pour 1/4 cup of Kahlua over the sandwiches, waiting until the Kahlua disappears into the holes of the sandwiches. Take your whipped cream out of the fridge and smear a layer on top of the Kahlua soaked sandwiches.
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Repeat until you reach the top of the loaf pan. Top last layer of whipped cream with crushed toffee bits or chopped toffee and chocolate candy bar. Cover with plastic wrap and freeze overnight.
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Just before serving, lift cake out of the pan and place on a serving dish while removing plastic wrap. To serve, slice crosswise into sections.
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