Description
A decadent, no-bake ice cream cake made by layering ice cream sandwiches with creamy whipped topping and fudge sauce, perfect for hot days and quick desserts.
Ingredients
Units
Scale
- 12 store-bought ice cream sandwiches
- 2 cups (480 ml) whipped cream or whipped topping
- 1/2 cup (120 ml) hot fudge sauce
- 1/4 cup chocolate chips (optional)
- 1/4 cup chopped nuts (optional)
- 1/2 cup sprinkles (optional)
Instructions
- Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang on all sides.
- Place 6 ice cream sandwiches in a single layer in the bottom of the pan, trimming to fit if necessary.
- Spoon 1 cup of whipped cream evenly over the sandwiches and smooth the top with a spatula.
- Drizzle half of the hot fudge sauce over the whipped cream.
- Arrange the remaining 6 ice cream sandwiches on top of the fudge layer.
- Spread the remaining whipped cream over the top layer, then drizzle with remaining hot fudge sauce.
- Sprinkle chocolate chips, nuts, and sprinkles over the top, if desired.
- Fold the plastic wrap over the top to cover and freeze for at least 4 hours or until firm.
- Remove from freezer 10 minutes before serving. Use the plastic wrap to lift the cake from the pan, unwrap, slice, and serve immediately.
Notes
- You can use any flavor of ice cream sandwiches for variety.
- Substitute whipped cream with Cool Whip or another whipped topping if preferred.
- Letting the cake sit at room temperature for a few minutes makes slicing easier.
- Customize toppings with crushed cookies, caramel sauce, or fresh fruit.
- Store leftovers covered in the freezer for up to 1 week.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg