Ice Cream Sandwich Cake
Indulge in the ultimate no-bake dessert with this delightful Ice Cream Sandwich Cake—a crowd-pleasing treat that’s as easy to make as it is delicious! This layered masterpiece starts with classic ice cream sandwiches, stacked with fluffy whipped topping, drizzles of rich chocolate and caramel syrups, and a crunchy sprinkle of mini chocolate chips and crushed cookies. Perfect for summer gatherings, birthdays, or any occasion that calls for a cool, creamy dessert, this cake comes together in just 15 minutes and requires no baking at all. Customize it with optional toppings, like chopped nuts or colorful sprinkles, for an extra touch of fun. Simply freeze until set, then slice and serve for a sweet, nostalgic treat everyone will love! Keywords: no-bake dessert, ice cream sandwich cake, easy summer dessert, layered ice cream cake, quick frozen treat, customizable dessert.
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Recipe Information
Ingredients
- 12 pieces Ice cream sandwiches
- 16 ounces Whipped topping (thawed)
- 0.5 cups Chocolate syrup
- 0.5 cups Caramel syrup
- 0.25 cups Mini chocolate chips
- 0.5 cups Crushed cookies (e.g., Oreo or chocolate chip)
- 0.25 cups Optional: Chopped nuts or sprinkles
Instructions
Line a 9x13-inch baking dish with parchment paper for easier serving later.
Unwrap 6 ice cream sandwiches and arrange them in a single layer on the bottom of the dish. Trim them as needed to fit snugly.
Spread half of the whipped topping (8 ounces) evenly over the layer of ice cream sandwiches.
Drizzle 1/4 cup of chocolate syrup and 1/4 cup of caramel syrup over the whipped topping layer.
Sprinkle half of the mini chocolate chips and half of the crushed cookies across the top for added texture.
Repeat the layers: add another layer of 6 ice cream sandwiches, top with the remaining whipped topping, drizzle with the remaining chocolate and caramel syrups, and sprinkle the remaining mini chocolate chips and crushed cookies. Add any optional toppings, such as nuts or sprinkles, at this stage.
Cover the dish tightly with plastic wrap or aluminum foil and place it in the freezer for at least 4 hours, or until the cake is firm and set.
When ready to serve, remove the cake from the freezer. Let it sit at room temperature for 5 minutes to slightly soften, then slice into squares and serve immediately.
Nutrition Facts
Calories |
4999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.8 g | 268% | |
| Saturated Fat | 127.4 g | 637% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 719.8 g | 262% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 466.7 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1274 mg | 98% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
