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Ice Cream Sandwich Cake
Course:
Dessert
Cuisine:
American
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
12
servings
Calories:
271
cal
Author:
Ashley Fehr
This Ice Cream Sandwich Cake is made with just a SIX ingredients or less, with no baking and a ton of easy ways to customize it! Full step by step recipe video in the recipe card.
Print Recipe
US Customary
-
Metric
Ingredients
15
ice cream sandwiches
2
litres
chocolate ice cream
1
litre
frozen whipped topping
thawed
3
tablespoons
chocolate fudge sauce
3
tablespoons
mini M&Ms
6
Oreos
crushed
Instructions
Remove the ice cream from the freezer and let thaw for 15-20 minutes before beginning.
Find a large cutting board or sheet pan to build your ice cream sandwich cake on.
Place two long sheets of plastic wrap over the cutting board, one going each direction so there is lots of overhang.
Place a single row of 5 ice cream sandwiches in the middle of the plastic wrap.
Top with half of the ice cream, spreading into as even a layer as possible.
Top with 5 more ice cream sandwiches, and the remaining half of the ice cream, spreading it into an even layer.
Top with last 5 ice cream sandwiches. Press down gently.
Wrap plastic wrap tightly around ice cream sandwich cake. You can reshape it slightly if it isn's straight once it is wrapped.
Freeze at least 4-6 hours, but you can freeze up to 3 months before unwrapping and serving.
To serve, unwrap and frost top and sides with whipped topping. Drizzle with chocolate sauce and sprinkle with M&M's and crushed Oreos.
Slice and serve or place back in the freezer until ready to serve.
Nutrition
Calories:
271
cal
|
Carbohydrates:
42
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
19
mg
|
Sodium:
160
mg
|
Potassium:
127
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
227
IU
|
Calcium:
78
mg
|
Iron:
1
mg