Monday, 3 February 2014

25 minute Ice Cream Layer Cake

In an attempt to save space, money and trees I have cancelled my food magazine subscriptions and gone through my 5 (!!) years of magazine - tearing out recipes I liked. As a result, I have nothing lightweight to flick through on our endless hot summer nights. Giving into temptation, I bought my first ever Taste magazine. Full of quick, easy hot weather meals this may become a regular purchase.

This isn't an advert for Taste, so I won't wax lyrical, except to give them credit for this recipe. It's so simple and it only takes 25 minutes. Although not the cheapest option, if you ever need a quick, cooling dessert that can be instantly made larger or smaller this is the one for you. As always I have a few changes and tips that are strongly recommended. 

  • Assume 1/2 ice cream sandwich per person for a normal sized slice
  • Swap the cream for ice cream to avoid that icy texture if you over freeze it
  • Make room in your freeze before starting this!
  • Swap the chocolate sauce for a pre-made one or even just melted chocolate
  • If the cream is too frozen, use the chocolate sauce to stick the toppings on
  • For extra minty-ness, add some peppermint essence to the cream once whipped
Mint Ice Cream Sandwich Cake
Serves 4-5


  • 2x 4 pack of Cadbury Ice Cream Sandwiches 
  • 300ml cream, whipped to soft peaks
  • 1 pack Aero Baubles, sliced thinly length ways (into shards)
  • 2 pack Mint Crisp, cut in half
A version of Nigella's Chocolate Sauce:
  • 75g dark chocolate
  • 125ml double cream
  • 2tsp of instant espresso powder dissolved in 2tbsp water
  • 1 tbsp golden syrup

  1. On a flat serving plate arrange 4 of the ice cream sandwiches
  2. Cover the top with a layer of cream about 0.5cm thick
  3. Sprinkle half the mint crisp shards on top
  4. Place the remaining ice cream sandwiches on top
  5. Top with cream and freeze for 20mins
  6. Scatter with the top with Aeros and mint crisp
  7. Drizzle the hot chocolate sauce over the top, slice and serve 



  1. Perfect for chocolate lovers

  2. Definitely agree with your suggestion to add peppermint essence to the cream after it's whipped. Or an extra mint crisp crushed and sprinkled in the cream layer could be good.

    Swapping the cream for ice cream could also be a good idea if you're going to keep it for a couple of days - we made too much and had it for dessert the next two nights! After a full 24 hours in the freezer the whipped cream became very hard. Still tasted great though!