Easy Ice Cream Cake Recipe with Ice Cream Sandwich
This easy ice cream cake recipe with ice cream sandwiches layers up fudge, caramel, and whipped topping for a nostalgic, no-bake summer treat that’ll wow a crowd.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 1 (9x13-inch) cake 1x
- Category: Dessert
- Method: Frozen/No-Bake
- Cuisine: American
Ingredients
Scale
24 vanilla ice cream sandwiches, unwrapped
2 (8-ounce) containers whipped topping (like 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
- Lay down a layer of ice cream sandwiches in a 9×13-inch dish.
- Spread a layer of whipped topping over the sandwiches.
- Drizzle with warm hot fudge and caramel.
- Repeat the layers—sandwiches, whipped topping, fudge, caramel.
- Top with the remaining whipped topping and a sprinkle of pecans.
- Cover with foil and freeze until set, about 30 minutes.
- Slice and serve. Add extra toppings if you’re feeling wild.
Notes
- Swap the pecans for crushed Oreos if you’re feelin’ that cookie crunch.
- You can make it ahead of time—just give it a little thaw time before serving.
- Use chocolate sandwiches if you want to take the richness up a notch.
- For a boozy twist, add a splash of Kahlua to the whipped topping (just keep it away from the kiddos!).
- Want a pudding version? Mix a pack of instant pudding into the whipped topping before layering.
Nutrition
- Serving Size: 1 slice
- Calories: 576kcal
- Sugar: 48g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Carbohydrates: 85g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg