Ice Cream Sandwich Cake

Ice Cream Sandwich Cake is a no-bake, layered dessert made with vanilla ice cream sandwiches, whipped topping, hot fudge, caramel sauce, and chopped pecans. It’s creamy, cold, and perfect for summer parties or easy weeknight treats.

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Course: Dessert

Cuisine: American

Keyword: Ice Cream Sandwich Cake

Prep Time: 15

Freeze Time:: 4

Total Time: 4 15

Servings: Servings

Calories: 420kcal

Equipment

9×13 inch baking dish
Offset spatula or butter knife
Spoon for drizzling sauces
Freezer space

Ingredients

24 vanilla ice cream sandwiches unwrapped
2 8 ounce containers whipped topping (such as Cool Whip), thawed
1 12 ounce jar hot fudge ice cream topping, warmed
1 12 ounce jar caramel ice cream topping
¼ cup chopped pecans or to taste

Instructions

Layer the Base

Line your baking dish with 12 ice cream sandwiches in a flat layer. You may need to trim one or two to fit nicely.

Spread Whipped Topping

Add a thick layer of whipped topping (about one container) over the sandwiches. Spread it out evenly with your spatula.

Drizzle with Sauce

Warm the hot fudge slightly and drizzle half of it over the whipped topping. Follow with a drizzle of caramel.

Repeat the Layers

Add another layer of the remaining ice cream sandwiches. Top with the second container of whipped topping, spreading evenly.

Final Toppings

Drizzle the rest of the hot fudge and caramel over the top. Sprinkle chopped pecans on last.

Freeze

Cover with foil or plastic wrap and freeze for at least 4 hours, or until completely firm. I usually do it overnight.

Serve

Let the cake sit for 5 minutes before slicing. Use a sharp knife and wipe between cuts for clean slices.

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