|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 0g||1%|
|Total Sugars 21g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 premade 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 9 x 13-inch pan, but you can fit square sandwiches in a 9 x 9-inch 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), divided
1 (12-ounce) jar hot fudge sauce, divided
12 ounces frozen whipped topping, thawed, divided
1/2 cup sprinkles
Gather the ingredients.
Place one whole ice cream sandwich and one half of an ice cream sandwich side by side along short edge of a 9 x 13-inch pan.
Arrange more sandwiches and halves lengthwise to cover bottom of pan. Cut one sandwich in half lengthwise to fill in any remaining space along the edge.
Put hot fudge sauce in a microwave-safe container. Heat on high for 30 seconds or until easy to stir.
Spread half of the sauce evenly over 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 sprinkles over top.
Freeze, uncovered, for 2 hours.
Cover pan with foil and put back in freezer for an additional hour.
To serve, pull the cake from the freezer and let sit at room temperature for 10 or 15 minutes. Soak the blade of a knife in hot water (a long serrated bread knife is best), wipe water off with a clean kitchen towel, then cut frozen cake into squares. Re-dip knife between slices to make it easier to cut.
- Scatter chopped almonds, peanuts, walnuts, pecans, or other nuts 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.
- Don't forget to take the ice cream sandwich cake out of the freezer about 15 minutes before cutting and serving. This will let it melt just enough to make it sliceable.
- If you're transporting your frozen ice cream cake for a party or potluck, plan ahead to keep it from melting. Freeze the cake overnight along with ice packs. Place the covered cake in a cooler bag or chest and surround with ice packs. Keep the bag sealed and in the shade and serve as soon as possible.