Earlier this summer, when I took a weekend trip up to Muskoka with President’s Choice, I was introduced to something that would change my life forever: The White Trash Ice Cream Cake Recipe.
Sure, I may come off as a food snob at times, but deep down under all that kale, quinoa and fine wine, I’m just a girl who loves white trash comfort food as much as the next person.
Keep in mind, I make a conscious effort to suppress my day-to-day urges to eat delicious but oh-so-naughty fast and packaged foods to avoid what happens to my body immediately after consuming them which includes acne and an unwanted expansion of all my body parts.
Still, I let myself indulge every so often to maintain my personal happiness and inner peace. Discovering this super easy white trash ice cream cake recipe from PC Chef, Andrea Buckett, got me so excited to re-live memories of the elaborate ice cream cakes I demanded at every childhood birthday party, and gave me the zen satisfaction of knowing that I could now re-create those epic moments without breaking a sweat, or the bank.
Find out how to make it below!
The Super Easy White Trash Ice Cream Cake Recipe
What You’ll Need:
1 Box of 24 Vanilla Ice Cream Sandwiches from the No Name brand
(the rest is really up to you in terms of additional toppings and flavours, I chose:)
President’s Choice Caramel Syrup
President’s Choice Dark Chocolate Spread
President’s Choice Sugar Cone Topping
President’s Choice Chocolate Cookie Topping
1 Bag of Unsweetened Coconut Flakes from the No Name Brad
2 Packs of Fresh Raspberries
Since we’re dealing with real ice cream sandwiches, the only tricky part of making this cake is working fast enough to ensure they don’t melt. First, take out all of the bars and lay them out quickly to figure out how you want the cake to be shaped. I simply did 2 rows of six per layer. Next, unwrap the first 12 and lay them out on your tray, platter or plate.
I decided to use the glorious super dark chocolate spread from PC to act as the middle filling and adhesive for the two layers. Don’t get shy when it comes to this cake, lay it on real thick.
Once I had spread the entire first layer with a coating of the dark chocolate spread, I topped it with PC Sugar Cone and Chocolate Cookie, along with a generous sprinkle of coconut shreds.
Oh, and I can’t forget the caramel syrup I drizzled over everything before I unwrapped the next 12 bars and began to layer them on top to form the second portion of the cake.
As you can see, once the second layer was put together, it was back to business with the rest of the choccolate syrup. I’ve found it challenging to try and cover the sides of the cake, so decided to let them be.
Next, I covered the top of the cake with a million raspberries – literally every single raspberry from the two boxes I bought. Fresh fruit is not necessary, but adds a nice touch and helps fool people into thinking you really spent a lot longer on this cake than you did.
Lastly, I gave the cake another good sprinkling of sugar cone and chocolate cookie topping, coconut flakes, and drizzle of caramel sauce. And, TA DA!! That’s it! Throw it back in the freezer and take it out when you and your friends and fam are ready to dig in.