Ice Cream Sandwich Cake
Servings: 12 servings
Calories: 417cal
Equipment
Ingredients
- 12 ice cream sandwiches
- ½ cup hot fudge sauce warmed, plus extra for garnish
- ½ cup peanut butter warmed
- 1 ½ cups whipped topping thawed. such as Cool Whip
- 1 cup mini peanut butter cups chopped
Instructions
- Layer 4 ice cream sandwiches in a row, long ends touching.
- Spread with 2 heaping tablespoons of hot fudge, then drizzle with 2 heaping tablespoons of peanut butter.
- Cover with 1/2 cup whipped topping and sprinkle with 1/3 cup peanut butter cups.
- Repeat layers 2 more times. Freeze until firm, about 4 hours.
Notes
- Place the platter that you'll be building the cake on in the freezer before you begin.
- Be sure to have all your ingredients prepped, ready, and warmed before you begin. Time is of the essence when working with ice cream!
- It's best to use stabilized whipped cream for this recipe, such as Cool Whip or homemade stabilized whipped cream. That way, the whipped cream holds its structure inbetween layers.
- If your house is warm, you can place the cake in the freezer for 15-20 minutes after you build each layer. This way, when you spread the hot fudge onto the next layer, it doesn't smush down the first layer.
- We used regular sized vanilla ice cream sandwiches. You can mix and match the flavors of your sandwiches if preferred. It's also just as good when using the jumbo sandwiches!
Nutrition
Serving: 1slice | Calories: 417cal | Carbohydrates: 52g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 271mg | Potassium: 267mg | Fiber: 2g | Sugar: 32g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg
