Ice Cream Sandwich Cake
This crowd-pleasing treat layers soft, chewy ice cream sandwiches with fluffy whipped topping, rich chocolate and caramel drizzle, and your favorite candy toppings.
Equipment
- 9x13-inch Deep Baking Dish
- Offset Spatula or Spoon
- Sharp Knife
- Freezer Space
- Plastic Wrap or Lid
Ingredients
- 24 ice cream sandwiches
- 16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
- Chocolate syrup
- Caramel syrup
- Toppings of your choice, such as:Mini M&M’s,Sprinkles,Crushed Oreo cookies,Toffee bits,Chopped nuts,Chopped candy bars,Chocolate chips
Instructions
How to Make Ice Cream Sandwich Cake:
- Start by unwrapping 12 ice cream sandwiches and placing them snugly in the bottom of a 9x13-inch baking dish. You may need to trim or cut one in half to make everything fit just right.
- Spread half of the thawed whipped topping over the ice cream sandwich layer. Use an offset spatula or the back of a spoon to smooth it out evenly, all the way to the edges.
- Now for the fun part! Drizzle chocolate syrup and caramel syrup generously over the whipped topping. Then add your first round of toppings—anything from crushed cookies to candy bits. I personally love using mini M&Ms and crushed Oreos for a colorful crunch.
- Place the remaining 12 ice cream sandwiches on top of the first layer. Again, trim to fit if necessary. Then spread the remaining whipped topping evenly over the top.
- To finish, drizzle more chocolate and caramel syrup over the top layer and sprinkle with your final selection of toppings. Make it look fun, colorful, and mouthwateringly irresistible.
- Place the entire cake in the freezer for 1–2 hours, or even overnight if you're prepping ahead. This will give the layers time to firm up so you can slice the cake cleanly.