Ice Cream Sandwich Cake
This ice cream sandwich cake is the perfect summer dessert. It's only 5 ingredients, so easy to make, and kids and adults will love it! It's easily customizable, and so delicious!
Prep Time30 minutes mins
Chilling Time4 hours hrs 30 minutes mins
Total Time5 hours hrs
Course: Dessert
Cuisine: American
Keyword: ice cream cake, ice cream sandwich cake
Servings: 18
Calories: 306kcal
- 15 vanilla ice cream sandwiches (unwrapped)
- 1 Quarts chocolate ice cream
- 8 oz cool whip (or 3 cups homemade whipped cream)
- 3 TBS chocolate hot fudge sauce
- 8 Oreo cookies
Remove the chocolate ice cream from the freezer to soften for about 15 to 20 minutes.
Lay out some parchment paper or foil on a baking sheet or cutting board.
Lay 5 ice cream sandwiches together on the sheet.
Spread half the ice cream evenly over the top of the ice cream sandwiches. Let it freeze for about 20 minutes if the ice cream is getting too melted.
Lay another layer of 5 ice cream sandwiches, followed by the remaining ice cream, and the final layer of ice cream sandwiches.
Cover the baking sheet in plastic wrap and freeze for at least 2 to 4 hours, up to overnight.
Carefully lift the cake off the parchment paper and place it onto a large plate or cake dish.
Spread the cool whip evenly over the sides and top of the cake.
Warm up hot fudge chocolate just enough to spread it, and drizzle it over the top of the cool whip topping.
Chop up Oreos with a food processor, or blender, knife, or hammered in a ziptop bag. Sprinkle evenly over the top of the cake.
Return the cake to the freezer for 30 minutes, then slice and serve.
Calories: 306kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 233mg | Fiber: 1g | Sugar: 30g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg