Ice Cream Sandwich Cake
This ice cream sandwich cake recipe is a huge crowd pleaser at parties. Guests love the layered chocolate and vanilla frozen dessert, and it's so simple to prepare!
Servings: 25 servings
Ingredients
- 19 ice cream sandwiches (dairy free, gluten free, or low carb varieties work too)
- 2 containers frozen whipped topping (Cool Whip or nondairy alternative) or vanilla ice cream (16 oz total)
- 12 oz hot fudge sauce (optional)
- toppings of choice
Instructions
- 1. Unwrap all of the ice cream sandwiches ahead of time. Thaw the containers of whipped topping in the refrigerator (not the counter or microwave) for three hours prior to use. This step makes them easier to spread.
- 2. Cover the bottom of a 9x13 inch pan with a single layer of ice cream sandwiches. You may need to cut the sandwiches to fit. (See video below for a helpful visual.)
- 3. Spread one container of the whipped topping over the ice cream sandwich layer. If using hot fudge sauce, drizzle it on now as well.
- 4. Add a second layer of ice cream sandwiches, then cover the pan and freeze at least 1 hour or overnight.
- 5. When ready to serve, spread a second thawed container of frozen whipped topping on top of everything. Garnish as desired with cookies, chocolate chips, patriotic berries, or cake toppings of your choice. You can slice and serve without toppings if preferred, letting guests decorate their own slices.
- 6. Store leftover ice cream sandwich cake covered in the freezer for up to a week.
Video
Notes
Looking for more party desserts? Make Strawberry Pie or Chocolate Cheesecake.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2.5g | Fat: 6g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.7g | Sodium: 80mg | Sugar: 12g | Vitamin A: 1IU | Calcium: 14mg