Ice Cream Sandwich Dessert
If you're looking for an easy dessert that's guaranteed to impress, this Ice Cream Sandwich Dessert is the answer. Made with just seven simple store-bought ingredients, it's creamy, chocolatey, and packed with layers of sweet goodness. Best of all, there's no baking involved—just assemble, freeze, and enjoy!
Ingredients
- 24 vanilla ice cream sandwiches unwrapped
- 16 oz whipped topping like Cool Whip thawed
- 1 12 oz jar hot fudge sauce warmed
- 1 12 oz jar caramel sauce
- ½ cup creamy peanut butter slightly warmed
- ¼ cup mini chocolate chips
- ¼ cup crushed pretzels or chopped peanuts optional
Instructions
- Arrange half of the ice cream sandwiches in a single layer in a 9×13-inch baking dish, trimming them as needed to fit.
- Spread half of the whipped topping evenly over the sandwiches, then drizzle with half of the hot fudge sauce and caramel sauce.
- Warm the peanut butter for a few seconds until it's easy to pour, drizzle it over the top, and gently swirl it into the sauces.
- Add a second layer of ice cream sandwiches, then spread the remaining whipped topping evenly over the top.
- Finish by drizzling the remaining hot fudge, caramel sauce, and peanut butter. Sprinkle with mini chocolate chips and crushed pretzels or peanuts for extra crunch.
- Cover the dish and freeze for at least 4–6 hours, or overnight, until completely firm.
- Before serving, let the dessert sit at room temperature for 3–5 minutes, then slice and enjoy.
Notes
- This ice cream cake is perfect for making ahead. Assemble it 1–2 days before serving, then cover it well and keep it in the freezer. When you're ready to enjoy it, let it sit at room temperature for a few minutes to soften slightly before slicing.
- For the best results, warm the peanut butter and hot fudge just enough to make them easy to drizzle.
- If needed, trim the ice cream sandwiches so they completely cover each layer for a neat, even finish.
- For clean slices, use a sharp knife and wipe the blade between each cut.
- Storage: Store any leftovers in an airtight container in the freezer for up to 3 months. You can also wrap the cake tightly in plastic wrap, followed by aluminum foil. Before serving again, let it sit at room temperature for 3–5 minutes so it softens just enough for easy slicing.
Nutrition Facts
- Calories: 559
- Total Carbohydrate: 71g
- Dietary Fiber: 3g
- Total Sugars: 37g
- Protein: 10g
- Total Fat: 29g
- Saturated Fat: 15g
- Cholesterol: 37mg
- Vitamin C: 1mg
- Sodium: 322mg
- Calcium: 137mg
- Iron: 1mg
- Potassium: 375mg