This is a modern take on the ice cream sandwich treats many of us grew up with – a chocolate biscuit outer coating wrapped around vanilla ice cream and real raspberries. Instead of individual wafer sandwiches, this version is made as one cake, then sliced into neat portions once frozen, so you can pull out just as many as you need.
Memories of childhood ice cream often centre on thin wafers sandwiched with a sliver of ice cream, running around the garden as it dripped down your fingers. If you were lucky enough to get raspberry ripple, the tart fruit swirled through vanilla ice cream felt like a real treat.
This recipe brings that same combination of tart fruit and creamy vanilla ice cream into a chocolate biscuit case that’s easy to slice, freeze and share.
Ice Cream Sandwich Cake Recipe
Serves 8
Ingredients
- 100g frozen berries
- 2 tablespoons lemon juice
- 2 tablespoons caster sugar
- 50g butter
- 100g sugar
- 1 egg
- 75g cocoa powder
- 100g plain flour
- 500ml vanilla ice cream
Method
1. In a small saucepan, heat the berries, lemon juice and sugar to boiling point. Simmer for at least 3 minutes, then set aside to cool.
2. Preheat a fan oven to 170°C. Line a baking tray with greaseproof baking paper. Line the full inside of a loaf tin with cling film.
3. Whisk the butter and remaining sugar together until light and fluffy, then beat in the egg, followed by the cocoa powder and flour. Beat until you have a stiff dough. Roll out on a floured board to a rectangle large enough to fit the tray, then lift into place and trim the edges if needed.
4. Bake for 15 minutes. Before taking the tray from the oven, take the ice cream out of the freezer to soften slightly.
5. While the dough is still warm, use the loaf tin as a template to slice it into two long strips that will fit into the tin once cooled. (Any leftover biscuit is the cook’s treat!)
6. With a spatula, lift the first piece of slightly warm biscuit into the bottom of the lined loaf tin. Slice the ice cream into chunks and press it on top of the biscuit. Pour the cooled raspberries over the top, then finish with the second piece of biscuit. The raspberries should ooze over the top and down the sides – a lovely contrast with the creamy vanilla ice cream.
7. Cover the loaf tin completely with cling film and freeze for 3 hours before serving. Dipping a sharp metal knife in a mug of hot water helps get clean, straight slices. Wrap each portion in greaseproof paper, twist the ends, and refreeze as individual parcels.
This recipe, and more, is available on Wholesome Ireland.
Frequently Asked Questions
Can I make this ice cream sandwich cake ahead of time?
Yes – it’s designed to be made in advance. Once assembled and frozen for at least 3 hours, it will keep well in the freezer, ready to slice whenever you need it.
Can I use fresh berries instead of frozen?
Yes, fresh raspberries or other soft berries work just as well. Simmer them the same way with the lemon juice and sugar until they break down slightly.
Can I swap the vanilla ice cream for another flavour?
Absolutely. Any smooth ice cream that slices well will work here – just make sure it’s slightly softened before layering so it presses easily onto the biscuit base.
How should I store leftover portions?
Wrap individual slices in greaseproof paper and keep them in the freezer, the same way you would after the initial freeze. This makes it easy to take out single portions as needed.
You Might Also Like
- 40 Fun Ice Cream Cake Ideas You Need to Try
- 10 Simple Ice Cream Recipes that Kids will Love to Make & Eat
Save This Recipe
Loved this ice cream sandwich cake? Bookmark this page or share it with family and friends so you can find it again next time you fancy a frozen treat.
Get More Recipes Like This
Want more easy family recipe ideas delivered straight to your inbox? Sign up for our free newsletter for weekly ideas, competitions and offers to enjoy with the kids.
Have you tried this ice cream sandwich cake recipe? Leave a comment below and let us know – we’d love to hear from you!
