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READY IN 1¼ hrs

Easy Ice Cream Cake

Read Reviews (189)

"This recipe tastes great and can be made in a matter of minutes!!" — KLONGMORE

Ingredients Edit and Save

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Original recipe makes 16 servings Change Servings

16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping

1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated

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Directions

Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

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PREP 15 mins
READY IN 1 hr 15 mins

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I loved this idea and took it a step further and baked a strawberry cake 9X13 and when it cooled took thread and sliced through it. I put the 1st layer of cake down 1st then the ice cream sandwiches, then cool whip, the rest of the cake and frosted it with cool whip. Froze for a coupe of hours...Served it with sliced strawberries...my family has ALL requested this cake for their birthdays now...I added a photo because it looked so pretty...thanks for such a great idea KLONGMORE

—Katherine

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Most Helpful Critical Review

May 12, 2009

I had to improvise a lot with this recipe because the ingredients listed weren't enough. It needed more ice cream sandwiches than the recipe called for. So I ended up doing only one layer of those. I poured the chocolate fudge over that and added the entire amount of whipped cream on top of that(it seemed like just enough for one layer, so I'm not sure there would have been enough if I'd done two layers like the recipe called for). I crushed up some Oreo's and a Milky Way bar and added that to the top, then drizzled the whole thing with caramel. I was very frustrated making this since it wasn't going as planned, but the kids liked it so I guess I'll make it again...with more ingredients on hand.

—Natalie

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226 Ratings

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Mar 28, 2008

This ice cream was such a hit and SO easy to make!! I love the idea of using ice sandwiches as a base and all the options you can create. Instead of using Cool Whip, which I am not a real fan of, I used name brand ice cream, let it melt for a few minutes and using my hand mixer, I blended in a Butterfinger chocolate bar into the semi-melted ice cream. I used this as my layer between the ice cream sandwiches and on top. I also used a loaf pan and lined it with plastic wrap for easy removal of the cake. Once the ice cream cake was semi-hardened, I drizzled melted chocolate on the top. My kids loved it and my husband said it was better than Baskin Robbins! This recipe is a keeper!! Thank you for sharing it with us all!!

—Coco2727

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Apr 13, 2007

This cake was SO easy and fun to make - and eat! I tweaked the recipe just a bit and added crushed mint fudge grahams between the layers and frosted the cake with softened vanilla ice cream and whipped cream mixed together to make a yummy frosting. I cannot wait to make it again for my husband's birthday.

—Mary Ann McGrath

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Jun 18, 2006

Absolutely fantastic!! I made it for Father's Day and everyone raved over it!! I needed A LOT more than 16 ice cream sandwiches for a 9x13 inch pan, though. I used Blue Bunny and I used about 30. Maybe Blue Bunny makes them small, but I would recommend picking up at least 24. Thanks for the recipe!!!!

—Lindsay

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Nov 06, 2007

I made this for my daughters 20th b'day instead of buying those expensive cookie cakes, it was a HUGE hit. I used both the Hot Fudge and Caramel between layers and crushed up butterfingers, her favorite candy. I used a bigger pan, bought 3 boxes of the Walmart brand ice cream sandwiches and had 3 left over. My niece decorated the top and it looked great. Absolutely delicious.

—miss ellie

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Jul 24, 2007

So easy and scrumptious too! I used Dove dark chocolate sauce and added raspberries in the center layer. It took no time to put this together and everyone loved it!

—Deborahale

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Jan 06, 2005

I added caramel ice cream topping and pecans between layers for a complete indulgement experience. Decorated the top layer with 3 cherries. It took two boxes of ice cream sandwiches to fill the two layers.(I had two sandwiches left over) I used Blue Bell brand. It was the talk of the party. Everyone wanted the recipe. They couldn't believe it was so simple. My kids are begging me to make it but this time just for home.

—Casandra Yaz

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Nutrition

Calories
318 kcal
16%

Carbohydrates
42.2 g
14%

Cholesterol
20 mg
7%

Fat
15.8 g
24%

Fiber
1.1 g
4%

Protein
3.6 g
7%

Sodium
96 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Ice Cream Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 318
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 10.9g 54 %
Cholesterol 20mg 7 %
Sodium 96mg 4 %
** Potassium 171mg 5 %
Total Carbohydrates 42.2g 14 %
Dietary Fiber 1.1g 4 %
Protein 3.6g 7 %
Sugars 31.5g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 11 %
Iron 5 %
** Thiamin 0 %
** Niacin 2 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.