Sometimes the best things in life are the simplest. That said, my Spring Ice Cream Sandwich Cake is a simple and delicious way to celebrate Spring!
Today I am sharing my Spring Ice Cream Sandwich Cake. This cake is easy to prepare, and best of all, it’s enjoyed by people of all ages!!
I absolutely love the fun Spring colors! After the long, and I do mean long Winter we’ve had it’s so nice to finally see something colorful.
We had our first 70 degree day a few days ago! Can you believe it’s the first 70 degree day we’ve had in 7 months? That’s right, 7 months people!
This Spring Ice Cream Sandwich Cake is a great way to end any meal!
Don’t you just love the beautiful color of the mini Robin Eggs on top? So much fun for Spring. 🙂
You don’t have to use the malt mixture in between each layer, but it really adds a nice touch. Most people love the flavor of malt, and this layer is a wonderful addition.
You can frost the sides completely if you so desire. I prefer to just use a generous amount of my marvelous malt layer in between the cake layers and just sort of let it drop down on its own.
I love the more FUN and casual look, especially when it comes to dessert!
Simple, yummy, and delicious. Who could ask for more?
Do yourself a favor and make this tonight! You will be glad you did!!
Spring Ice Cream Sandwich Cake
Sometimes the best things in life are the simplest. That said, my Spring Ice Cream Sandwich Cake is a simple and delicious way to celebrate Spring!
ingredients:
9 Regular Ice Cream Sandwiches (there are also instructions below for using 12 sandwiches)
MARVELOUS MALT LAYER
1 box (3.9 oz.) instant vanilla pudding mix
1 cup whole milk (2%, or 1% also works fine)
1/2 cup Malted Milk powder
1 carton (8 ounces) frozen whipped topping, thawed
GARNISH
1 (4 oz.) carton mini Robin Eggs (malted milk candy in a crunchy shell), leave some whole, chop the rest to desired size and consistency
directions:
1. Whisk one packet of vanilla instant pudding with one cup of flavored whole milk. Basically, half the milk called for on the package. Whisk until it begins to thicken. Stir in 1/2 cup malt powder. Fold in one container of frozen whipped topping, thawed.
2. Place three regular ice cream sandwiches on a plate. Spread desired amount of topping mixture on top of ice cream sandwiches. Add a bit if chocolate syrup if using. Sprinkle about 1/3 of the chopped mini Robin Eggs. Repeat process to create two more layers of three sandwiches each, top each layer with marvelous malt layer and chopped Robin Eggs.
3. When layers are completed and topped with pudding mixture sprinkle the top layer with chopped Robin Eggs, and reserved whole Robin Eggs.
4. Cover and freeze. This ice cream sandwich cake freezes very nicely. Remove from freezer 10 minutes before serving. Cut into pieces and serve.
*You can easily make this ice cream sandwich cake using 12 sandwiches if your prefer. I often make my various ice cream sandwich cakes with 12 sandwiches depending upon how many servings I need that day. 🙂
