Jumping in here for a quick installment of Kids Cook for Themselves, because if you’re looking for a quick, easy, impressive dessert for this weekend . . . Anita can help.
She made this cake herself for her sixth birthday party today, using her great grandmother’s top secret recipe. I’m only able to tell you about this because my grandmother definitely doesn’t read my blog.
All I ask is that if you make this, and people compliment you on it (and they will) you’re NOT allowed to tell them how easy it is. You just say, “Thank you. It’s an old family recipe.” That’s the deal.
Ice cream Sandwiches, Whipped Cream.
Depending on the size of your dish, you need about 24 sandwiches and one pint of whipping cream (or one tub of Cool Whip) per casserole dish.
1. Make the whipped cream. We always make the whipped cream ourselves because it’s very easy, but you could use cool whip if you prefer, or if you don’t have access to a mixer. You can add vanilla, or Bailey’s, or Kahlua (Though maybe not those last two if you’re turning six.) if you’d like.
We just did whipping cream, the whole quart (because we were making two cakes), added slowly to the mixer, then added about 1/2 cup of sugar once it had thickened. Keep an eye on it, because if you mix it too long, you get butter. Which is awesome (and proof that God exists) but not great on ice cream cake.
2. Unwrap the sandwiches and arrange them flat in the dish.
You might need to trim them to get a good fit.
Make two layers.
Eat that one last little piece that didn’t fit.
3. Cover the sandwiches with the whipped cream.
Use a knife or spatula to shove whipped cream around the edges on the pan.
4. That’s it. You’re done. Put it in the freezer until you’re ready to wow your guests with your delicate, layered masterpiece of an ice cream cake.
But if you’d like, you can decorate it any way you’d like.
Since we made two, I got to decorate one:
And Anita got to decorate the other:
Enjoy! And have a very happy 4th of July!
For more Kids Cook for Themselves, check out . . .