Description
Looking for a dessert that’s both simple and impressive? This Ice Cream Sandwich Cake is the ultimate no-fuss treat that combines creamy ice cream, chocolate, and caramel for a dessert that everyone will love. With just a few ingredients and minimal prep time, it’s perfect for birthdays, family gatherings, or any special occasion. This recipe is easy to assemble and requires no baking, making it a stress-free way to enjoy a homemade ice cream cake.
Ingredients
- 12 ice cream sandwiches
- Chocolate syrup (such as Magic Shell)
- Caramel syrup (such as Magic Shell)
- 1 (8 oz) container of Cool Whip or homemade whipped cream
Instructions
- Remove the wrappers from all the ice cream sandwiches, working quickly to prevent melting.
- Place 3 ice cream sandwiches side by side on a cake platter.
- Drizzle chocolate and caramel syrup over the first layer.
- Lay another 3 ice cream sandwiches on top perpendicular to the first layer.
- Drizzle chocolate and caramel syrup over the second layer.
- Repeat this process two more times until the cake is four layers high.
- If the ice cream sandwiches start to melt, place the cake in the freezer for 30 minutes to 1 hour before continuing.
- Spread Cool Whip over the top and sides of the cake to “ice” it.
- Drizzle additional chocolate and caramel syrup over the top, allowing it to drip down the sides.
- Freeze the cake for at least 2 hours before slicing and serving.
Notes
Serving Tips:
- Serve the cake directly from the freezer to maintain its structure and prevent melting.
- Use a sharp knife dipped in warm water to cut clean, neat slices. Wipe the knife between each cut for best results.
- Let slices sit at room temperature for 2–3 minutes if you prefer slightly softer ice cream.
- Pair with fresh fruit, chocolate shavings, or extra caramel drizzle for an elegant presentation.
Storage Tips:
- Store leftover cake in an airtight container or cover tightly with plastic wrap to prevent freezer burn.
- Keep the cake in the freezer for up to one week for optimal taste and texture.
- Avoid storing at the back of the freezer where temperatures fluctuate, as this can cause ice crystals to form.
- If the cake becomes too hard, let it sit at room temperature for a few minutes before serving for easier slicing.