Chapman’s Birthday Ice Cream Cake

It’s time to celebrate! The Chapman’s Birthday Ice Cream Cake is easy to make and will wow your party guests. It’s a great make-ahead dessert option for birthday parties, family events, and more.

This show-stopping cake is an allergy friendly option for those with nut allergies, as it’s made with some of our most popular peanut/nut free treats

100% Canadian Milk logoChapman's peanut / nut free logo

Ingredients

  • 7-8 Chapman’s Super Double Decker Ice Cream Sandwiches
  • 1 litre Chapman’s Markdale Creamery Butterscotch Ripple Ice Cream
  • 1 litre Chapman’s Markdale Creamery Dutch Chocolate Ice Cream
  • 1 litre Chapman’s Markdale Creamery Vanilla Ice Cream
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 8-10 vanilla sandwich cookies, halved
  • Festive sprinkles, optional
Recommended Products
Chapman's Double Decker Ice Cream Sandwich Find in a store near me › Chapman's Original Butterscotch Ripple Ice Cream Find in a store near me › Chapman's Original Dutch Chocolate Ice Cream Find in a store near me › Chapman's Original Vanilla Ice Cream Find in a store near me ›

Preparation Instructions

underline wave
1
Line a 9” Springform pan with parchment paper or plastic wrap (this helps to remove the ice cream cake once it is frozen).
2
Working with a few ice cream sandwiches at a time, unwrap and cut into 4 equal pieces. (keep the rest in the freezer until ready to use).
3
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.
4
Place scoops of the Butterscotch Ripple ice cream into the middle of the pan, filling the area between the ice cream sandwiches. Spread and press to form an even layer. Freeze for 1 hour.
5
Place scoops of the Dutch Chocolate ice cream over the Butterscotch Ripple ice cream layer. Spread and press into a smooth layer. Freeze for at least 1 hour or until firm.
6
Place scoops of the Vanilla ice cream over the Dutch Chocolate 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.
7
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.
8
To garnish with whipping cream, 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 the whipping cream swirls with halved sandwich cookies and sprinkles as desired.
9
Slice, serve and enjoy!