Description
Easy ice cream sandwich cake with layers of whipped topping, hot fudge, and caramel. No baking needed!
Ingredients
Scale
- 24 Ice Cream Sandwiches (regular size, vanilla or chocolate, your preference!)
- 1 (16 ounce) container of whipped topping, thawed (like Cool Whip)
- 1 (14 ounce) can of sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup hot fudge sauce, warmed
- 1/2 cup caramel sauce, warmed
- 1/4 cup chopped pecans or walnuts (optional, for topping)
- 1/4 cup chocolate sprinkles (optional, for topping)
Instructions
- Prepare Whipped Cream Mixture: In a large bowl, gently fold together the thawed whipped topping and the sweetened condensed milk. Don’t overmix. Add the vanilla extract and stir gently until just combined. Set aside.
- Assemble the Cake: Choose a 9×13 inch baking dish.
- Arrange a layer of ice cream sandwiches on the bottom of the dish, cutting to fit.
- Spread half of the whipped cream mixture evenly over the ice cream sandwich layer.
- Drizzle half of the warmed hot fudge sauce and half of the warmed caramel sauce over the whipped cream layer.
- Repeat layers: Add another layer of ice cream sandwiches, cutting as needed to fit. Then, spread the remaining whipped cream mixture over the ice cream sandwiches. Finally, drizzle the remaining hot fudge sauce and caramel sauce over the top.
- If using, sprinkle the chopped pecans or walnuts and chocolate sprinkles evenly over the top of the cake.
- Freeze: Cover the cake tightly with plastic wrap, then with aluminum foil.
- Freeze for at least 4 hours, or preferably overnight.
- Serve: Before serving, let the cake sit at room temperature for about 10-15 minutes to soften slightly.
- Cut the cake into squares or slices and serve immediately.
Notes
- Ice Cream Sandwich Flavors: Experiment with different flavors of ice cream sandwiches. Chocolate, strawberry, cookies and cream the possibilities are endless!
- Sauce Swaps: Try using butterscotch sauce, peanut butter sauce, or even a fruit compote instead of hot fudge and caramel.
- Candy Toppings: Add crushed Oreos, chopped candy bars, or mini M&Ms to the top of the cake for extra sweetness and texture.
- Fruit Additions: Layer sliced bananas, strawberries, or raspberries between the ice cream sandwich layers for a fruity twist.
- Coffee Kick: Add a tablespoon of instant coffee granules to the whipped cream mixture for a mocha-flavored cake.
- Liqueur Infusion: A splash of coffee liqueur or Irish cream liqueur in the whipped cream mixture can add a sophisticated touch.
- Dietary Considerations: Use sugar-free ice cream sandwiches and whipped topping for a lower-sugar version. You can also find gluten-free ice cream sandwiches for those with gluten sensitivities.
- Individual Servings: For a fun twist, assemble the cake in individual ramekins or small bowls. This is perfect for parties or portion control.
- Make Ahead Tips: This cake is a great make-ahead dessert! You can assemble it up to a few days in advance and store it in the freezer until you’re ready to serve it.
- Freezing Time: The longer the cake freezes, the firmer it will be. If you’re making it more than a day in advance, you might want to let it sit at room temperature for a slightly longer time before serving.
- Storage: Make sure to wrap the cake tightly to prevent freezer burn.
- Cake is too hard to cut: Let it sit at room temperature for a longer time before serving.
- Cake is too soft: Freeze it for a longer time.
- Whipped cream mixture is too runny: Make sure your whipped topping is fully thawed but not melted. You can also add a tablespoon of powdered sugar to the mixture to help thicken it.
- Ice cream sandwiches are sliding around: Make sure you’re using enough whipped cream mixture to hold them in place. You can also try freezing the bottom layer of ice cream sandwiches for a few minutes before adding the whipped cream mixture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes