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Ice Cream Sandwich Cake Recipe

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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

  1. Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang on all sides.
  2. Place 6 ice cream sandwiches in a single layer in the bottom of the pan, trimming to fit if necessary.
  3. Spoon 1 cup of whipped cream evenly over the sandwiches and smooth the top with a spatula.
  4. Drizzle half of the hot fudge sauce over the whipped cream.
  5. Arrange the remaining 6 ice cream sandwiches on top of the fudge layer.
  6. Spread the remaining whipped cream over the top layer, then drizzle with remaining hot fudge sauce.
  7. Sprinkle chocolate chips, nuts, and sprinkles over the top, if desired.
  8. Fold the plastic wrap over the top to cover and freeze for at least 4 hours or until firm.
  9. 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

Find it online: https://easy-tapas-recipes.com/ice-cream-sandwich-cake-recipe/