The Ultimate Chapman's Ice Cream Cake - Chapman's - Canada's Favourite Ice Cream and Frozen Yogurt

When it’s time to celebrate, whether it’s your next birthday party or special occasion, The Ultimate Chapman’s Ice Cream Cake will wow your guests!

This fun dessert is safe for all party goers, even those with nut allergies, as it’s made with some of our most popular peanut/nut free treats.

Featuring a show-stopping border of our Super Vanilla ice cream sandwiches, this cake is built in a springform pan for easy assembly. Inside the cake are three layers of our original ice cream: Dutch Chocolate, Vanilla and Cookies & Cream. Although freezing each layer as you go may take some time, the final result is totally worth it! Once your cake is assembled just pop it in the freezer until it’s almost party time.

When you’re ready to serve up a slice of this eye-catching centerpiece, top it off with your final decorative touches. The Ultimate Chapman’s Ice Cream cake is sure to delight the kid in all of us!

Vanilla Ice Cream

Ingredients

7-8 Chapman’s Super Vanilla Ice Cream Sandwiches
1 litre Chapman’s Markdale Creamery Dutch Chocolate Ice Cream
1 litre Chapman’s Markdale Creamery Vanilla Ice Cream
1 litre Chapman’s Markdale Creamery Cookies & Cream Ice Cream
1 cup whipping cream
1 tablespoon powdered sugar
8-10 chocolate sandwich cookies, halved
Rainbow sprinkles

Instructions

Line a 9” springform pan with parchment paper or plastic wrap (this helps to remove the ice cream cake once it is frozen).

Working with a few ice cream sandwiches at a time (keep the rest in the freezer until ready to use), unwrap and cut into 4 equal pieces.

Place ice cream sandwich quarters upright along the edge of the springform pan to form the outer “crust”. Continue with the remaining ice cream sandwiches until your circle is complete, gently pressing the ice cream sandwiches together so they are snug. Freeze for 1 hour.

Place the Dutch Chocolate ice cream into the middle of the pan, filling the area between the ice cream sandwiches.

Press to form an even layer. Freeze 1 hour.

Place the 1 litre of Vanilla ice cream in a medium bowl. Microwave on high for 30 seconds or until somewhat soft.

Spoon over the Dutch Chocolate ice cream and press into a smooth layer. Freeze for at least 1 hour or until firm.

Place the 1 litre of Cookies & Cream ice cream in a medium bowl. Microwave on high for 30 seconds or until softened.

Spoon over the Vanilla ice cream in the middle of the ice cream sandwiches. You can either spread evenly (the ice cream may cover the tops of the sandwiches) or mound it slightly in the center. Freeze for at least 3 hours or until completely firm. Remove ice cream cake from the pan when it is frozen and place on a serving plate. Return to the freezer while you prepare the garnishes.

To garnish, combine cream and sugar in a medium bowl. Beat with an electric mixer until stiff peaks form. Pipe in swirls around the edge of the cake. Top with halved chocolate sandwich cookies and sprinkles as desired.