Easy Ice Cream Sandwich Cake
User Reviews
4.4
327 reviews
Good
Easy Ice Cream Sandwich Cake
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This simple ice cream sandwich cake with only four main ingredients and 15 minutes of prep time is a perfect no-bake summer dessert.
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Ingredients
- 24 ice cream sandwiches homemade or store-bought
- 12 ounce jar caramel topping (or substitute homemade)
- 12 ounce jar hot fudge topping (or substitute homemade
- 8 ounce Cool Whip
- chopped peanuts
- Maraschino cherries
Instructions
- Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
- Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
- Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
- Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 week.
Notes
- Pan Recommendation: If you have a lasagna-style pan or deep 9x13-inch pan, that is perfect for accommodating these layers! If not, a regular 9x13-inch pan will work too, but your top layer will likely be higher than the sides of the pan.
- Ice Cream Sandwiches: This recipe features old-fashioned, rectangular sandwiches with vanilla ice cream. Use whatever kind you'd like as long as two layers will fit in your pan.
- Can you change up the flavors? Yes, absolutely! As mentioned above, you can use different ice cream and toppings (see the post above for specific suggestions). You can also change up the sauces, too. Maybe you want to do butterscotch sauce, strawberry sauce, peanut butter sauce, or something else entirely! The beauty is all the different flavors and combinations you can use.
- Can you substitute homemade whipped cream? Yes! My homemade whipped cream recipe is stable due to the sugar used, so it is a good replacement option and will not break down and get watery in the freezer.
- Make-Ahead: Since this is a completely frozen dessert, it’s perfect for making ahead! It will be good in the freezer for up to 1 week but will taste the best if you serve it initially within 1 to 2 days of making it.
- Serving Tips: Remove the ice cream cake from the freezer about 20 minutes before you plan to serve it; it will make slicing and serving much easier. To make easy, clean slices, run a sharp knife under hot water, wipe clean, then slice and serve.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Cholesterol
25mg
(8%)
Sodium
219mg
(9%)
Potassium
196mg
(6%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
288IU
(6%)
Vitamin C
0.04mg
(0%)
Calcium
110mg
(11%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 219mg | 9% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 110mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
327 reviews
Good
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