"This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer." — JONAR
Watch video tips and tricks
1 (16 ounce) can
ice cream sandwiches
1 (12 ounce) container
frozen whipped topping, thawed
I made a mistake and purchased hot fudge sauce rather than regular chocolate syrup. Though I don't know how it would have turned out using the syrup, the hot fudge sauce was a happy mistake. Very rich and smooth textured. I thinned the mixture a bit with some chocolate syrup because it was quite stiff after mixing with the peanut butter but it still wasn't easy to spread. I think the earlier reviewer's suggestion of putting the chocolate/peanut butter layer onto the ice cream sandwiches first, then the whipped topping would have made my assembly MUCH easier if I'd thought of it! Everyone loved this and it was so simple to make. The possibilities of other combinations of sauce and "sprinkly things" are endless and I am sure I'll make this again!
I made this cake as written last year and felt is was okay but nothing special, thus a 3 star rating. I decided to try it again this summer after reading dozens of ice cream cake recipes - and incorporated some of the other recipes into this basic idea. The new and improved version is a 4.5. I made a home made chocolate peanut butter fudge sauce, used lots of chopped up salted dry roasted nuts (sprinkling them generously over the chocolate fudge layer) and made sure to use a deep pan to accommodate the layers adequately. I also put a thin layer of the chocolate fudge sauce on the bottom of the pan before starting the first layer of ice cream sandwiches. These changes improved the cake immensely in my opinion. It feeds a lot of people - a 13x9 pan can definitely feed 15+. You can definitely make this a week or more ahead of time, just cover very tightly in the freezer.
Quick,easy and Yummy! It looks and tastes like you slaved over this dessert. My ice cream sandwiches must have been the perfect size, because I used 19, just as the recipe called for. I used (Dove) milk chocolate topping and crunchy peanut butter. As suggested by another reviewer, I put the syrup/peanut butter mixture on the ice cream sandwiches first,(plus I drizzled some caramel topping onto that) and then spread the cool whip, it was easier to spread, and no one would be the wiser, because when sliced, it had nice layers. I probably added about 1/2 of a jar of the caramel (for both layers) and will more than likely add more (all) next time. I used chopped pecans in place of the peanuts and dusted the top with cocoa. I wanted to add toffee pieces in place of the nuts, but my stores didn't have them. I will try that though when I find them again. I passed this out to all the neighbors..thumbs up from everyone!
Yummy! The fudge/peanut butter part was very good! Used peanut butter cups like others suggested b/c the kids don't like nuts. I halved this recipe and it took 11 ice cream sandwiches per 8x8 inch pan.
UNBELIEVABLE! This was so easy and very good. Thank you so much for this. Everyone that has tasted it has thought is it great. I think the secret is the peanut butter in the chocolate sauce. Yum! My only problem was finding a 9X13 dish that was deep enough to hold all the layers. Super recipe.
This was AWESOME! Quick and easy to make!! I used No Frills No Name Ice Cream bars and they were the perfect size. Used NO Frills No Name chocolate syrup. Took previous advice and layered chocolate sauce first then the whipped topping! Big hit at party! Definately make it again!
This is a great and easy dessert. I combined caramel and hot fudge together instead of chocolate syrup and peanut butter. It was great for a summertime dessert. Our guests and my whole family loved it!
I made this for company and served it to 8 kids...they all LOVED it!!! (which is an absolute miracle because my kids are extremely picky) I have already been asked for the recipe twice!! The only thing I will do different next time is put the chocolate sauce on first and then the Cool Whip, as I found that it made a big mushy mess on top when I tried it the other way. 5 stars for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Fudge Ice Cream Bar Dessert
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 169
Cool off with quick-and-easy homemade ice cream—no ice cream maker required!
See how easy it is to make America’s favorite frozen dessert.
Learn tricks for making perfect homemade pumpkin ice cream.