Real Recipes From Real Home Cooks ®

ice cream sandwich ice cream cake

★★★★★ 3
a recipe by
Teri Mahana
south jersey, NJ

This is a delicious recipe that can be tweaked to your individual tastes. Peanuts can be substituted with crushed Oreos, your favorite candy bars broken up, etc. You can use different dessert sauces such as caramel in place of chocolate, or just use both. This was really good and so easy. I used French vanilla Cool Whip instead of regular. Use your imagination. It sure is a winner at any birthday party, etc! You can also decorate the top of this ice cream cake for a child or adult's birthday with an edible sheet cake image or other party decorations for any occasion.

Blue Ribbon Recipe

Looking for an easy no-bake dessert for summer? This ice cream sandwich cake is seriously the easiest cake to prepare. Once sliced, you can see the layers of ice cream sandwiches, fudge, peanuts, and whipped topping. The combination of salty peanuts, sweet chocolate, and creamy ice cream is divine. We opted to sprinkle our favorite colored chocolate candies on top when serving. Don't be surprised if your family requests this cake time and time again. It's a keeper!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 12-16
prep time 2 Hr 15 Min
method Refrigerate/Freeze

Ingredients For ice cream sandwich ice cream cake

  • 1 jar
    hot fudge ice cream topping
  • 1 c
    salted peanuts
  • 19
    ice cream sandwiches
  • 1 pkg
    frozen whipped toping, thawed (16 oz)

How To Make ice cream sandwich ice cream cake

  • Two ice cream sandwiches in a baking dish.
    Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-inch pan.
  • 8 more sandwiches placed in dish in the opposite direction.
    Arrange eight sandwiches in opposite direction in the pan.
  • Half the whipped topping spread over the ice cream sandwiches.
    Spread with half of the whipped topping.
  • Swirling fudge into the Cool Whip.
    Spoon fudge topping by teaspoonfuls onto whipped topping and swirl.
  • Sprinkling nuts over the fudge.
    Sprinkle with 1/2 cup peanuts.
  • Repeating layers starting with ice cream sandwiches.
    Repeat layers with remaining ice cream sandwiches.
  • Topping with more Cool Whip, fudge, and peanuts.
    Then whipped topping and peanuts (pan will be full).
  • Freezing the ice cream cake.
    Cover and freeze. Remove from the freezer 20 minutes before serving. Cut into squares.
  • 9
    NOTE: This recipe can be made, kept covered, and frozen for up to 2 months.