Description

This no-bake ice cream sandwich cake features layers of chocolate ice cream sandwiches, creamy whipped topping, and homemade chai-spiced salted caramel. It is a perfect make-ahead dessert for family gatherings, offering a blend of warm spices and cool, refreshing flavors.

Ingredients

Scale

12–16 (1 kg) plain chocolate ice cream sandwiches
500 ml (2 cups) heavy cream, chilled
60 g (1/2 cup) powdered sugar, sifted
5 ml (1 tsp) vanilla extract, alcohol-free
200 g (1 cup) granulated sugar
60 ml (1/4 cup) water
85 g (6 tbsp) unsalted butter, cut into cubes
120 ml (1/2 cup) heavy cream, warmed slightly
5 ml (1 tsp) fine sea salt
2.5 ml (1/2 tsp) ground cinnamon
1.25 ml (1/4 tsp) ground cardamom
0.5 ml (1/8 tsp) ground ginger
Pinch ground cloves and black pepper
Extra cinnamon and cardamom for garnish

Instructions

Make Chai Caramel Base: Combine granulated sugar and water in a medium saucepan. Cook over medium heat, swirling occasionally, until the sugar dissolves and turns a deep amber color (8-12 minutes).
Finish Caramel Sauce: Remove from heat and carefully whisk in the warm heavy cream and cubed butter until smooth. Stir in the sea salt and chai spice blend. Transfer about 1/2 cup of caramel to a separate bowl for garnish and let both portions cool to room temperature.
Whip Cream Mixture: Beat chilled heavy cream, powdered sugar, and vanilla extract in a large bowl on medium-high speed until firm peaks form (3-5 minutes). Be careful not to overbeat.
Assemble First Layer: Arrange a single layer of ice cream sandwiches snugly in the bottom of an 8×8 inch baking dish. Trim sandwiches as needed to fit. Spread half of the whipped cream evenly over the top layer of sandwiches.
Add Caramel Layer: Carefully spoon half of the main caramel batch over the whipped cream layer, spreading gently to coat.
Complete Cake Layers: Arrange a second layer of ice cream sandwiches over the caramel. Top this layer with the remaining whipped cream, spreading evenly to the edges. Spoon the remaining main caramel over the final whipped cream layer.
Freeze Until Firm: Cover the baking dish tightly with plastic wrap and freeze for at least 4-6 hours, or preferably overnight, until fully firm.
Serve and Garnish: Remove from freezer and let stand for 5-10 minutes. Cut into slices using a sharp knife dipped in hot water. Drizzle with the reserved caramel (gently re-warm if needed) and dust with extra cinnamon and cardamom before serving.

Notes

For a clean cut, dip a sharp knife in hot water and wipe it dry before slicing. The cake can be assembled up to two weeks in advance; store it tightly wrapped in plastic in the freezer.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake, Freezing
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 550 kcal
Sugar: 45 g
Sodium: 200 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 100 mg

Keywords: Ice Cream Sandwich, Cake, No-Bake, Chai, Caramel, Make-Ahead, Dessert, Easy, Layered Dessert