Ice cream sandwiches layered with whipped Greek yogurt cream; slice and serve for smiles!
½ cup vanilla-flavored Greek yogurt (look for 20 g or less of total sugar)
1 half-pint heavy whipping cream
½ teaspoon vanilla extract
9 Skinny Cow Ice Cream Sandwiches, unwrapped
Line a 9 x 5-inch bread pan with parchment paper so the sides hang over the edges.
Place yogurt and cream in a large (chilled) mixing bowl. Using an electric mixer or a stand mixer, whip cream until peaks are fluffy, but stiff. (It’s much harder to over-mix cream with the addition of yogurt. So don’t panic, whip until it’s a consistency that will spread and stick to the ‘cake.’) Mix in vanilla extract.
Place 3 ice cream sandwiches on the bottom of the prepared bread pan. Cut 2 sandwiches in half, fit 3 sandwich halves into the bottom of the pan to make 1 layer of ice cream sandwiches.
Spread half of the whipped yogurt cream into the crevices between the sandwiches and over the top of the sandwiches to make a thin layer of cream.
Top cream layer with 3 more whole sandwiches and 3 more sandwich halves. Top with the remaining cream, making waves in the top of the cream layer for a ‘fancy’ look, if desired.
Chill in the freezer for at least 1 hour. To serve, let Ice Cream Sandwich Cake stand at room temperature for 15 minutes to soften. Slice with a serrated knife.
If time allows, chill mixing bowl and beater/s in the refrigerator for 10 minutes before whipping cream, for faster thickening of cream.
Heavy whipping cream contains no sugar and no hydrogenated oils (like Cool Whip!) I like to add it whipping cream to Greek yogurt for healthier whipped cream that mounds up beautifully and really hard to overwhip.