Easy Ice Cream Sandwich Cake
Total Time
30 mins
Prep Time
30 mins
Rating
4.43 out of 5 stars
(108)
Ingredients
16 servings
- 24 ice cream sandwiches, homemade or store-bought
- 12 ounce (340.2 g) jar caramel topping (or substitute homemade)
- 12 ounce (340.2 g) jar hot fudge topping (or substitute homemade)
- 8 ounce (226.8 g) Cool Whip
- Chopped peanuts
- Maraschino cherries
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Preparation
Chef’s notes
Pan Recommendation:
If you have a lasagna-style pan or deep 9×13-inch pan, that is perfect for accommodating these layers! If not, a regular 9×13-inch pan will work too, but your top layer will likely be higher than the sides of the pan.
Ice Cream Sandwiches:
This recipe features old-fashioned, rectangular sandwiches with vanilla ice cream. Use whatever kind you’d like as long as two layers will fit in your pan.
Can you change up the flavors? Yes, absolutely! You can use different ice cream and toppings. You can also change up the sauces, too.
Can you substitute homemade whipped cream? Yes! My homemade whipped cream recipe is stable due to the sugar used, so it is a good replacement option and will not break down and get watery in the freezer.
Make-Ahead:
Since this is a completely frozen dessert, it’s perfect for making ahead! It will be good in the freezer for up to 1 week but will taste the best if you serve it initially within 1 to 2 days of making it.
Serving Tips:
Remove the ice cream cake from the freezer about 20 minutes before you plan to serve it; it will make slicing and serving much easier. To make easy, clean slices, run a sharp knife under hot water, wipe clean, then slice and serve.