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
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
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:
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!