Ice Cream Sandwich Cake
This easy and impressive Ice Cream Sandwich Cake made with delicious store-bought ingredients is creamy, cool, and the perfect treat for any summer celebration.
Servings 12
Ingredients
- 24 vanilla ice cream sandwiches unwrapped
- 16 oz whipped topping like Cool Whip, thawed
- 1 12 oz jar hot fudge sauce, warmed
- 1 12 oz jar caramel sauce
- ½ cup creamy peanut butter slightly warmed
- ¼ cup mini chocolate chips
- ¼ cup crushed pretzels or chopped peanuts optional
Instructions
- Arrange half of the ice cream sandwiches in a single layer in a 9×13-inch dish, cutting as needed to fit.
- Spread about half of the whipped topping evenly over the sandwiches.
- Drizzle half of the hot fudge and caramel sauce over the whipped topping.
- Warm peanut butter slightly, then drizzle over the top and gently swirl.
- Add another layer of ice cream sandwiches, followed by remaining whipped topping.
- Drizzle remaining hot fudge, caramel, and peanut butter over the top.
- Sprinkle with mini chocolate chips and crushed pretzels or peanuts.
- Cover and freeze for at least 4–6 hours, or overnight until firm.
- Let sit at room temperature for 3–5 minutes before slicing and serving.
Video
Notes
Storage:
- Store leftovers in an airtight container in the freezer for up to 3 months. You can also cover leftovers in plastic wrap and foil. When ready to serve again, simply remove and let the cake come to temperature for 3-5 minutes, and enjoy.
- This is a great make-ahead dessert: Assemble the whole ice cream cake up to 1-2 days in advance, store in the freezer covered or wrapped, and let it sit on the counter for a few minutes before you're ready to slice and serve again.
- Warm the peanut butter and fudge slightly for easier drizzling.
- Cut sandwiches to fully cover each layer for a clean look.
- For cleaner slices, use a sharp knife and wipe between cuts.