Ice Cream Sandwich Cake
Make the best Ice Cream Sandwich Cake recipe with only a handful of simple ingredients to make the most refreshing ice cream cake.
Servings: 12
Equipment
- 9x13 baking dish
Ingredients
- 24 ice cream sandwiches
- 16 oz hot fudge topping
- 16 oz frozen whipped topping thawed
- ½ cup mini M&M's
- Optional: caramel sauce for drizzling on the top at the end
Instructions
- Line a 9x13 baking dish with parchment paper make sure the parchment paper is hanging over the edges so you can pull the entire cake out of the baking dish easily once frozen.
- Unwrap 12 of the ice cream sandwiches and layer them in the bottom of a 9x13-inch baking dish. You may need to trim some of the sandwiches to fill in the edges.
- Spread half of the hot fudge topping evenly over the ice cream sandwiches.
- Add half of the whipped topping over the fudge layer.
- Repeat the layers: add the remaining ice cream sandwiches, then top with the remaining fudge and whipped topping.
- Freeze the dessert for about 2 hours.
- Sprinkle mini M&M's over the whipped topping, and if you like, drizzle with caramel sauce.
- Pull the entire ice cream cake out of the baking dish and slice.
Nutrition
Calories: 592kcal | Carbohydrates: 90g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 344mg | Potassium: 307mg | Fiber: 1g | Sugar: 54g | Vitamin A: 398IU | Vitamin C: 0.1mg | Calcium: 167mg | Iron: 1mg
