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Ice Cream Sandwich Cake

This easy Ice Cream Sandwich Cake is made with ice cream sandwiches, whipped cream, fudge, and caramel. A simple yet scrumptious dessert!

Prep Time
15 mins
Freezing Time
30 mins
Total Time
45 mins
Servings: 12
Calories: 389 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 24 ice cream sandwiches
  • 16 ounces Cool-Whip
  • 1 jar hot fudge
  • 1 jar caramel optional
  • a few handfuls unsalted peanuts

Instructions

    Cup of Yum
  1. Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan.
  2. You may have to cut some of the sandwiches a little bit to get the perfect fit.
  3. Drizzle some of the chocolate and caramel over the sandwiches.
  4. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts.
  5. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!

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

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

% 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.