My grandmother made this 4 ingredient summer dessert every August to beat the intense heat. Creamy, nostalgic, and the absolute easiest sweet treat to throw together for a backyard crowd.

There was always a stretch in late August when the air hung heavy over the yard and nobody wanted to turn on the oven, and that is just when a dessert like this earned its place at the table. This 4-ingredient ice cream sandwich cake is one of those wonderfully simple Midwestern sweets that feels like a little bit of magic: store-bought treats layered together, tucked into the freezer, and turned into something creamy, chocolatey, and crowd-pleasing. It is the kind of no-fuss dessert grandmothers have long known how to make, especially for family reunions, church suppers, and backyard gatherings where easy and dependable always win the day.

Serve this cake straight from the freezer in cold squares with extra chocolate syrup on the side if you like. It goes nicely with fresh strawberries, raspberries, or sliced bananas for a bit of brightness, and for summer cookouts it fits right in beside burgers, hot dogs, grilled corn, and iced tea. A pot of coffee after supper is mighty fine with it too, especially when the sweetness of the dessert wants a little balancing.

4-Ingredient Ice Cream Sandwich Cake

Servings: 12

Ingredients

12 ice cream sandwiches

Directions

1. Line the bottom of a 9-by-13-inch glass baking dish with 6 ice cream sandwiches, placing them side by side and trimming one or two if needed to fit snugly.

2. Spread half of the whipped topping over the ice cream sandwiches in an even layer, then drizzle some chocolate syrup over the top.

3. Add the remaining 6 ice cream sandwiches in a second layer, then spread the rest of the whipped topping over them.

4. Drizzle more chocolate syrup over the top and sprinkle with the mini chocolate chips.