ice cream cake

ice cream cake 4

In my recipe binder I have a recipe for Easy Ice Cream Cake from a 2007 Kraft recipe magazine. My daughter and youngest son made this for our July 4th celebration last week. We were unable to include the crushed cookies the recipe called for, due to an allergy issue, but plan to make homemade chocolate cookies to use next time we make this ice cream cake.

This cake is so easy to put together and because it’s made out of ice cream sandwiches, it’s great for a large gathering, especially if kids will be present. Summer cookout or birthday party or neighborhood get together…. This Ice Cream Cake is perfect!

*Edited to include the info needed if you do add the cookies! I had mentioned them above, but forgot to list them in the recipe when I first posted it. Oops! All correct now.

*Update: We’ve made this again — this time with the chopped sandwich cookies mixed in with the fudge topping, Cool Whip and pudding mix. OHMYGOSH! So ridiculously and sinfully good! 


Ice Cream Cake

1/2 cup ice cream fudge topping, warmed

1 8-ounce tub of Cool Whip whipped topping, slightly thawed, divided

1 4-ounce package instant chocolate pudding mix

8 chocolate sandwich cookies, chopped

12 ice cream sandwiches


In a bowl combine the fudge topping with 1 cup of the whipped topping.

Stir in the dry pudding mix until well blended.

Stir in the chopped cookies.

Use parchment paper (or foil) to line a loaf pan — leaving a large amount on each side for easy removal of the ice cream cake later on. (Make sure there’s enough parchment paper to go up the side and across the top.)

In the lined loaf pan, place four of the ice cream sandwiches across the bottom.

Spread half of the pudding mixture on the ice cream sandwiches.

Repeat with another layer of ice cream sandwiches, then the remaining pudding mixture.

Finish up with the last four ice cream sandwiches.

Frost the top with the remaining whipped topping. *Note: If you assemble this before putting it into the loaf pan, you could frost the sides as well at this point.

Fold over the parchment. Tuck in any extra parchment into the sides to help seal it.

Freeze at least 4 hours.

When ready to serve, allow to stand at room temperature for 10-15 minutes or so, to make cutting easier.

ice cream cake 1

ice cream cake 2

Use a sharp knife to cut about 1/2 inch slices.

ice cream cake 4

We prefer to cut the long side and then each of those large slices into three servings.

ice cream cake 5

ice cream cake 6

The hardest part of this recipe: Deciding if you should eat it with a spoon or a fork.

ice cream cake 7

Store remaining ice cream cake back in the loaf pan in the freezer.


guacomole batch 2

Last month I spent a week with family and we all took turns cooking and shared most of our meals together. On the first night one of my sisters made guacamole and everyone loved it. Normally I stay away from guacamole, because of having it once — years ago — and it was as bland as bland could be. Due to that experience, over the years I never had any desire to try it again, even with everyone telling me it’s delicious. This time I couldn’t stay away while watching my whole family fight over the bowl and eat the entire thing in seconds. Could it be that good? Really?

Yes. Yes it was!

I know there are many ways to make guacamole, and I’m sure they’re all terrific, but this is the one I put together after watching my sister make her version. I didn’t write down the quantities or exact directions at the time, but after making it at home since then, I’m happy with this combination.  (Note: My sister includes a finely chopped jalapeno in her version, but I did not add this to the guacamole I made.)

Due to this recipe and my recent lime marinade for chicken, I’m calling this the summer of the limes! I think next week I’ll make both the lime chicken and this guacamole on the same night. Top it off with a gin and tonic (extra lime) and it will be a delicious summer meal!



4 ripe avocados, pitted and fork-mashed

juice of 2 limes

1 teaspoon salt

1/2 of a red onion, finely chopped

handful of fresh cilantro, roughly chopped

lots and lots of garlic, sprinkled with salt and smashed and mashed until it forms a paste


Mix all together in a large bowl. Serve with hearty tortilla chips for dipping.

guacomole (1)

on a chip

guacomole (2)