Mr. Sweet Sensations always says he doesn’t care much for sweets. Given the fact that I’ve been baking and decorating cakes for almost 28 years and now blog about baking that’s a pretty tall statement. That being said he is my biggest fan and will try anything I make as long as it doesn’t contain peanut butter. I had visions of a chocolate cake with billowing festoons of butter cream for his birthday and then did an abrupt about face.
He may not be a cake fan but Mr. loves ice cream, plain old vanilla at that.
While aggravating my carpal tunnel syndrome surfing at MyRecipes.com I found an ice cream sandwich cake and knew right away this was going to be his birthday dessert. It was hard to resist adding lots of extras but I did. Honestly all I needed was a basic guideline of how to put it together and I was off and running.
Their recipe for the icing was lightly sweetened whipped cream. They also garnished it with chopped chocolate. The chocolate would have made my heart sing, but it wasn’t my cake. When he does have a taste for sweets he likes Oreos. Can’t get much sweeter than that can ya? So I crushed up some Oreos to use for garnish. In between the layers of ice cream sandwiches I spread a thin layer of basic buttercream to make it really hold together. The tops and sides were covered with a stabilized whipped cream. Stabilized whipped cream holds up lots longer without weeping and breaking down.
I came across several recipes on the net but decided to use my daughters. The whipped cream she uses for her mini cheesecakes holds up very well and it is crazy delicious. One other note, the loaf pan I used was 9x5x3 and I used almost 14 – 3.2 oz ice cream sandwiches.
Easy Ice Cream Cake – adapted from MyRecipes.com
1 cup heavy cream
2 tablespoons confectioners’ sugar
6 ice cream sandwiches (3.5 ounces each) (14 – 3.2 oz)
2 1.5-ounce candy bars or 1/2 cup chocolate chips, chopped (16 coarsely chopped Oreos)1 ½ cups buttercream frosting
Stabilized Whipped Cream (2 cups)
2 tsp unflavored gelatin
2 TBS warm water
2 cups whipping cream
½ tsp vanilla
¼ cup powdered sugar
Line a 9x5x3-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the buttercream. Repeat with the remaining sandwiches and buttercream. Cover with plastic wrap and freeze until firm, at least 1 hour or up to 1 week.
To make Stabilized Whipped Cream
Place the 2 TBS of water in a microwave safe bowl and heat on hi for 25-30 seconds. Sprinkle the unflavored gelatin on the water and mix until dissolved. Let the mixture come to room temperature. While the gelatin is cooling, Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Refrigerate until ready to use.
Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Frost tops and sides of the cake with the stabilized whipped cream and then sprinkle the top and base of the cake with the chopped Oreos. Keep frozen. Remove cake from freezer about 10-15 minutes before serving time. Freeze any leftovers.