This ice cream sandwich cake makes a terrific frozen treat for Mother's Day, Memorial Day, the 4th of July, or any summer picnic or party. Purchase pre-made ice cream sandwiches for a quick and easy crowd-pleaser, or make your own ice cream sandwiches with any flavor of ice cream and shortbread, graham crackers, chocolate chip, oatmeal raisin, or favorite flavor of cookies for a truly custom indulgence. Kids can even make this no-bake ice cream sandwich cake by themselves.
These instructions work for assembly with standard rectangular ice cream sandwiches in a 9x13 pan, but you can use square sandwiches in a 9x9 pan or round sandwiches in a springform pan. You may need to cut some of the sandwiches to fill in gaps along the edges. You can even make a free-form ice cream sandwich cake on a sheet pan, then frost it like a layer cake using softened ice cream or flavored whipped cream.
- 20 standard ice cream sandwiches (vanilla, strawberry, neopolitan, or a mix)
- 1 12-ounce jar hot fudge sauce
- 12 ounces frozen whipped topping (thawed)
- 1/2 cup sprinkles
- Place one whole ice cream sandwich and one half of an ice cream sandwich side by side along the short edge of a 9 x 13 pan.
- Arrange five more sandwiches and halves lengthwise to cover the bottom of the pan. Cut one sandwich in half lengthwise to fill in any remaining space along the edge.
- Put the hot fudge sauce in a microwave-safe container. Heat it on high for 30 seconds or until it feels easy to stir. Spread half of the sauce evenly over the ice cream sandwiches.
- Top with half of the whipped topping.
- Repeat with an additional layer of ice cream sandwiches, hot fudge sauce, and whipped topping. Scatter the sprinkles over the top.
- Freeze, uncovered, for 2 hours. Cover the pan with foil and put it back in the freezer for an additional hour.
- To serve, pull the cake from the freezer and let it sit at room temperature for 10 or 15 minutes. Soak the blade of a long serrated bread knife in hot water, wipe the water off with a clean kitchen towel, then cut the frozen cake into squares. Re-dip the knife between slices to make it easier to cut.
- Scatter chopped almonds, peanuts, walnuts, pecans, or other favorite nut on each layer instead of candy sprinkles.
- Replace one fudge layer with caramel topping.
- Swirl warm peanut butter into the fudge layers with the tip of a dinner knife.
- Cover the top with a layer of chocolate chips, shredded coconut, crushed peppermint sticks or other candies, chopped cookies, candy bar bits, maraschino cherries, or fresh berries.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||1 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|