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Ice Cream Sandwich Cake slice with hot fudge, caramel drizzling off the sides and peanuts.
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5 from 7 votes

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 Time15 minutes
Cook Time0 minutes
Freezing Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, ice cream cake
Servings: 12
Calories: 389kcal
Author: Elise Donovan

Equipment

Ingredients

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

Instructions

  • Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan.
    Rectangular dish with a layer of Ice Cream Sandwiches cut to fit for cake.
  • You may have to cut some of the sandwiches a little bit to get the perfect fit.
    Cutting board with a knife and a cut Ice Cream Sandwich for Cake.
  • Drizzle some of the chocolate and caramel over the sandwiches.
    Rectangle dish with hot fudge and caramel sauce for Ice Cream Sandwich Cake.
  • Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts.
    Rectangular dish filled to the top with double layers of Ice Cream Sandwich Cake.
  • Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!
    Ice Cream Sandwich Cake on a plate with hot fudge, caramel and peanuts.

Video

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.
    • 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.
    • 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.

Nutrition

Calories: 389kcal | Carbohydrates: 61g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 208mg | Potassium: 202mg | Fiber: 1g | Sugar: 33g | Vitamin A: 415IU | Calcium: 153mg | Iron: 0.3mg