Ice Cream Sandwich Cake
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Ice Cream Sandwich Cake
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This easy Ice Cream Sandwich Cake is made with ice cream sandwiches, whipped cream, fudge, and caramel. A simple yet scrumptious dessert!
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Ingredients
- 24 ice cream sandwiches
- 16 ounces Cool-Whip
- 1 jar hot fudge
- 1 jar caramel optional
- a few handfuls unsalted peanuts
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Instructions
- Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan.
- You may have to cut some of the sandwiches a little bit to get the perfect fit.
- Drizzle some of the chocolate and caramel over the sandwiches.
- Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts.
- Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!
Equipments used:
Notes
- Start with some good ice cream sandwiches. There are super cheap options out there, but since this is the star of the show, I like to use nice and thick sandwiches. You'll need about two dozen.
- Start with some good ice cream sandwiches. There are super cheap options out there, but since this is the star of the show, I like to use nice and thick sandwiches. You'll need about two dozen.
- If you have time, try to freeze each layer before you stack another layer on top. This helps the whipped topping layers stay firm and keeps it from sliding around as you layer your cake.
- If you have time, try to freeze each layer before you stack another layer on top. This helps the whipped topping layers stay firm and keeps it from sliding around as you layer your cake.
- Microwave your jar of hot fudge just a few seconds if needed to aid in the drizzling process. But don't get it too hot; you don't want to melt the ice cream or whipped cream.
- Microwave your jar of hot fudge just a few seconds if needed to aid in the drizzling process. But don't get it too hot; you don't want to melt the ice cream or whipped cream.
- This recipe calls for a 9x13 baking dish but you can use any pan you like. You can even do a triple layered cake using a loaf pan.
- This recipe calls for a 9x13 baking dish but you can use any pan you like. You can even do a triple layered cake using a loaf pan.
- This cake can be made a few days in advance and stored in the freezer.
- This cake can be made a few days in advance and stored in the freezer.
Nutrition Information
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Calories
389kcal
(19%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
35mg
(12%)
Sodium
208mg
(9%)
Potassium
202mg
(6%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
415IU
(8%)
Calcium
153mg
(15%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 208mg | 9% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 415IU | 8% |
| Calcium | 153mg | 15% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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