The 100+ temps today have me reminiscing fondly of this ice cream cake I recently made for a friend's BBQ. With creamy vanilla ice cream & decadent chocolate-caramel fillings, it is both delicious - and surprisingly simple. The secret? Ice cream sandwiches! Yup, that's what makes up the ice cream & "cake" layers in this delicious dessert. Here's the full recipe - with photos on putting it together.
Easy Homemade Heath Bar Crunch Ice Cream Cake
(Serves 12)
Ingredients:
12 classic ice cream sandwiches (vanilla ice cream & chocolate cake)
8 oz. tub whipped topping, divided
1 small box (3.4 oz) instant chocolate pudding
1 cup caramel topping, divided
2 Heath® toffee candy bars
Method:
Remove all wrappers from ice cream sandwiches, then put back in the freezer for 30 minutes to firm back up.
Meanwhile, unwrap the candy bars and put them in a plastic bag. Crush them with a rolling pin (or other heavy object). In a medium-sized bowl, mix 1 cup of the whipped topping, 1/2 cup of the caramel topping and the package of instant chocolate pudding until smooth. Stir in the candy bar pieces.
Lay out a large sheet of foil (approx. 24 x 12).
Take your unwrapped ice cream sandwiches out of the freezer and lay 4 of them side-by-side on the foil to form a rectangle:
Spread 1/2 of the pudding/candy topping mixture on top:
Drizzle about 1/3 of the remaining caramel topping on top:
Place another 4 ice cream sandwiches side-by-side on top of the caramel layer:
Spread remaining pudding/candy mixture on top:
Drizzle with another 1/3 of the caramel topping (I had a little bit of a heavy hand here.... oops!):
Top with remaining ice cream sandwiches:
Cover with remaining whipped topping:
Carefully fold up the sides of the foil to create a "pan" for your ice cream cake. Place on a level surface in the freezer for at least 3 hours. Just before serving, unwrap and drizzle with remaining caramel topping. Then slice & enjoy!
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