How to make ice cream cake with ice cream sandwiches

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This ice cream sandwich cake makes a terrific frozen treat for Mother's Day, Memorial Day, the 4th of July, or any summer picnic or party. Purchase premade ice cream sandwiches for a quick and easy crowd-pleaser, or make your own ice cream sandwiches with any flavor of ice cream and shortbread, graham crackers, chocolate chip, oatmeal raisin, or favorite flavor of cookies for a truly custom indulgence. Kids can even make this no-bake ice cream sandwich cake by themselves.

These instructions work for assembly with standard rectangular ice cream sandwiches in a 9 x 13-inch pan, but you can fit square sandwiches in a 9 x 9-inch pan or round sandwiches in a springform pan. You may need to cut some of the sandwiches to fill in gaps along the edges. You can even make a free-form ice cream sandwich cake on a sheet pan, then frost it like a layer cake using softened ice cream or flavored whipped cream.

• 20 standard ice cream sandwiches (vanilla, strawberry, Neopolitan, or a mix), divided

• 1 (12-ounce) jar hot fudge sauce, divided

• 12 ounces frozen whipped topping, thawed, divided

• 1/2 cup sprinkles

1. Gather the ingredients.

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2. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side along short edge of a 9 x 13-inch pan.

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3. Arrange more sandwiches and halves lengthwise to cover bottom of pan. Cut one sandwich in half lengthwise to fill in any remaining space along the edge.

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4. Put hot fudge sauce in a microwave-safe container. Heat on high for 30 seconds or until easy to stir.

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5. Spread half of the sauce evenly over ice cream sandwiches.

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6. Top with half of the whipped topping.

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7. Repeat with an additional layer of ice cream sandwiches, hot fudge sauce, and whipped topping. Scatter sprinkles over top.

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8. Freeze, uncovered, for 2 hours.

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9. Cover pan with foil and put back in freezer for an additional hour.

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10. To serve, pull the cake from the freezer and let sit at room temperature for 10 or 15 minutes. Soak the blade of a knife in hot water (a long serrated bread knife is best), wipe water off with a clean kitchen towel, then cut frozen cake into squares. Re-dip knife between slices to make it easier to cut.

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Recipe Variations

• Scatter chopped almonds, peanuts, walnuts, pecans, or other nuts on each layer instead of candy sprinkles.
• Replace one fudge layer with caramel topping.
• Swirl warm peanut butter into the fudge layers with the tip of a dinner knife.
• Cover the top with a layer of chocolate chips, shredded coconut, crushed peppermint sticks or other candies, chopped cookies, candy bar bits, maraschino cherries, or fresh berries.

Tips

• Don't forget to take the ice cream sandwich cake out of the freezer about 15 minutes before cutting and serving. This will let it melt just enough to make it sliceable.
• If you're transporting your frozen ice cream cake for a party or potluck, plan ahead to keep it from melting. Freeze the cake overnight along with ice packs. Place the covered cake in a cooler bag or chest and surround with ice packs. Keep the bag sealed and in the shade and serve as soon as possible.

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