Easy Ice Cream Sandwich Cake
User Reviews
4.4
Easy Ice Cream Sandwich Cake
Description
The Easy Ice Cream Sandwich Cake starts with a base layer of ice cream sandwiches arranged in a pan, covered with caramel sauce, and frozen briefly. A second layer of sandwiches follows, topped with hot fudge and spread with whipped topping for a smooth finish. The layers combine creamy ice cream with sweet sauces and soft cake-like sandwich texture. Chopped peanuts and maraschino cherries add crunch and color.
The dessert stays frozen and can be stored for up to one week, making it practical for planning ahead. To serve, removing it from the freezer 20 minutes in advance makes slicing cleaner, especially when running a knife under hot water before cutting. This influences its texture, allowing the ice cream to soften enough for easier portioning while maintaining shape. Variations can include different flavors of ice cream sandwiches and sauces to customize the taste.
Ingredients
- 24 ice cream sandwich homemade or store-bought
- 12 ounce caramel topping jarred, or substitute homemade
- 12 ounce hot fudge topping jarred, or substitute homemade
- 8 ounce Cool Whip
- peanut chopped
- 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
- A deep 9x13-inch pan is ideal for layering, but a regular 9x13-inch pan will also work.
- Use any ice cream sandwich flavor as long as two layers fit in the pan; sauces can be swapped for butterscotch, strawberry, or peanut butter.
- Homemade whipped cream can replace Cool Whip if prepared with sugar to keep it stable in the freezer.
- Make the cake up to one week ahead; for best texture, serve within 1-2 days and let sit 20 minutes before slicing.
- To achieve clean slices, warm the knife under hot water, wipe dry, then cut.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
You'll Also Love
