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Ready for a dessert that's so easy a child could make it but so delicious everyone will want to eat it? Let's make Instant Ice Cream Cake. It's a little slice of simplistic sweetness for your summer.
Holy crap, summer break is finally here, and I don't think I could have waited another minute. Early in life, I was a school teacher, so summer was always a thing, but then I started working in an office, and they have to work a full year, which is basically torture. Then I came to Glasgow and started working in a school, but not as a teacher, so they made me go in and just sit in my office and watch YouTube videos all summer and lose my mind from boredom.
It took me a year to decide to just take the pay cut and take the time off. Last summer was Covid and we were working from home anyway, so it wasn't that big of a deal. This summer, I need a break more than ever. I'm fully ready to be my own glorious self for nearly seven weeks. I plan to enjoy it.
What makes Instant Ice Cream Cake so awesome?
I also plan to enjoy some glorious summer food. For me that involves all the ice cream. While I certainly want to get my ice cream maker out for some experiements this summer, this Instant Ice Cream Cake should also be on repeat. I'll leave it for the next section to describe how stupid easy it is, but it's also endlessly customizable.
For this version, I've gone for white chocolate and gingersnaps or ginger nuts as they're called in Scotland. But feel free to add whatever mix-ins sound good to you and/or happen to be in your pantry. Once you find out how easy this is, you're going to want it all the time. It's creamy and sweet and surprisingly cravable. I also added a drizzle of store-bought caramel sauce for good measure. I don't mess around.
How to make Instant Ice Cream Cake
Are you ready for this, kids? All we have to do to make this is whip up some sweetened cream (heavy cream or double cream) to soft peaks. You want it to just be slightly droopy when you turn over your whisk. Then fold in your mix-ins gently with a rubber spatula. Transfer the whole thing to a plastic wrap-lined loaf pan and freeze for at least eight hours. That's it.
No, you don't need a machine. No, you don't need to temper egg yolks. No, you don't need to bake anything or heat anything. There's really no good reason not to make this.
FAQ
I've already got a white chocolate raspberry version floating around in my mind. I think Oreos would also be super awesome. Or chocolate, sprinkles, candy pieces. The possibilities are practically endless.
Make it magical
Ginger is a fiery, magical spice. Associated with romance and passion, it's perfect for a little date night love spell. Ginger's energy can also be used to call in prosperity, so definitely include it in a money drawing spice blend. Finally, ginger can increase your power and speed up spells. (Source: Everyday Magic by Semra Haksever)
We could all use a little more pleasure in our lives. Instant Ice Cream Cake will deliver that for sure. It's gonna be an awesome summer, kids.
Looking for more awesome frozen desserts? Try a Buttery Nipple Milkshake or some Homemade Vanilla Ice Cream.
PrintInstant Ice Cream Cake
Ready for a dessert that's so easy a child could make it but so delicious everyone will want to eat it? Let's make Instant Ice Cream Cake. It's a little slice of simplistic sweetness for your summer.
- Prep Time: 10
- Total Time: 10
- Yield: 6 servings 1x
- Category: Dessert
- Method: Mixed
- Diet: Vegetarian
Ingredients
- 1-¼ cup heavy cream
- 2 tablespoons sugar
- 1 ounce white chocolate, chopped
- 2 teaspoons vanilla extract
- 8-12 gingersnap cookies
- Caramel sauce to garnish
Instructions
- Line a loaf pan with plastic wrap, enough so that you can completely cover the cream once it's been transferred.
- Lightly crush your cookies by putting them in a zip top bag and bashing them with a rolling pin or other heavy object. You want chunks, not sand. If you have a stand mixer, you can do this while your cream is whipping. If not, do it before so that you have everything ready to fold in as soon as the cream is ready.
- Add your cream to a large mixing bowl and whisk with an electric mixer. When it starts to thicken, add the sugar and the vanilla extract. Continue to whisk until thick. You want your peaks to be slightly droopy.
- Fold in the chocolate and cookie pieces quickly and gently.
- Scoop this mixture into your waiting loaf pan and cover completely with plastic wrap. Stash this in the freezer for at least 8 hours or overnight.
- To serve, slice off a piece and drizzle it with plenty of your favorite caramel sauce.
Notes
- This recipe is infinitely adaptable. Swap out the vanilla for your favorite liqueur. Use your favorite crunchy cookie. Switch to dark chocolate or even toffee bits. It will still be just as easy.
Keywords: Cream, Cookies
I'd love for you to leave a rating and a comment to let me know what you thought of this recipe. It helps so much. Thanks for being awesome!
Sadie says
This sounds perfect for when I want make ice cream, but I didn't pre-freeze the ice cream maker's barrel. Pinning now!
Renee says
Yes, it's almost embarrassingly simple. I hope you love it.
Kristy says
This sounds really good...I love gingersnap cookies.
Renee says
Me, too! It was really hard not to just eat them all before using them in the recipe.
Aya says
This looks so delicious! I love ginger snaps. They are the best. Having them in ice cream is a clever idea.
Renee says
Thanks so much! The gingersnaps work realy well with the white chocolate and caramel as well.