Ice Cream Sandwich Cake
This easy Ice Cream Sandwich Cake is the ultimate no-bake dessert! Layers of ice cream sandwiches, hot fudge, whipped topping, and crunchy cookie crumbs come together for a creamy, chocolatey treat that's perfect for birthdays, summer parties, and holidays.
Calories: 410kcal
Ingredients
- 24 vanilla ice cream sandwiches
- 1 16-ounce container whipped topping, thawed
- 1 12-ounce jar hot fudge sauce
- ½ cup caramel sauce optional
- 1 cup mini chocolate chips
- 12 chocolate sandwich cookies crushed
Instructions
- Lightly grease or line a 9×13-inch baking dish with parchment paper.
- Arrange 12 ice cream sandwiches in an even layer across the bottom of the pan, trimming if necessary.
- Warm the hot fudge sauce for 20–30 seconds until pourable. Spread half evenly over the sandwiches.
- Spread half of the whipped topping over the hot fudge layer.
- Add the remaining ice cream sandwiches in an even layer.
- Spread the remaining hot fudge over the sandwiches, then top with the remaining whipped topping.
- Drizzle with caramel sauce if using. Sprinkle crushed chocolate sandwich cookies and mini chocolate chips over the top.
- Cover tightly with plastic wrap and freeze for at least 4 hours or overnight until firm.
- Let the cake sit at room temperature for 5–10 minutes before slicing and serving.
Notes
- Freeze overnight for the cleanest slices.
- Warm the hot fudge slightly for easier spreading.
- Use a hot knife for neat slices.
- Customize with Oreos, sprinkles, chopped candy bars, or nuts.
- Store covered in the freezer for up to 2 weeks.
Nutrition
- Calories: 410 kcal
- Carbohydrates: 54g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 240mg
- Potassium: 220mg
- Fiber: 2g
- Sugar: 37g
- Vitamin A: 550 IU
- Vitamin C: 1mg
- Calcium: 160mg
- Iron: 2mg