Easy Ice Cream Sandwich Cake

This Easy Ice Cream Sandwich Cake has all the same classic flavors of a scrumptious turtle ice cream sundae. Loaded with chocolate, caramel, and chopped nuts, it’s an irresistible frozen dessert that’s perfect for any occasion.

A white baking dish with a chocolate and peanut butter dessert.
Prep Time 25minutes
Chilling time 6hours
Total Time 6hours 25minutes
Servings 12
Calories 630kcal
Equipment :

Mixing bowls
9×13 baking dish
Hand mixer
Stand mixer optional

Ingredients :
8 ounces cream cheese softened
1 cup powdered sugar
16 ounces Cool Whip thawed at room temperature, divided
1 teaspoon vanilla extract
1/3 cup chocolate sauce + more to garnish
1/3 cup caramel sauce + more to garnish
1 cup chopped pecans divided
1 cup mini semi-sweet chocolate chips divided
18-20 vanilla ice cream sandwiches
Instructions :

In a large mixing bowl, cream together cream cheese and powdered sugar until smooth and fully blended. Blend for a couple of minutes until there are no lumps.
8 ounces cream cheese,1 cup powdered sugar
Fold in a tub of Cool Whip, vanilla extract, the chocolate sauce, and the caramel sauce. Blend for about 2 minutes until fully combined. The mixture will be a pale shade of brown.
16 ounces Cool Whip,1/3 cup chocolate sauce,1/3 cup caramel sauce,1 teaspoon vanilla extract
Add the chopped pecans and mini chocolate chips (reserving a handful of each for garnishing). Use a rubber spatula to toss and combine fully, making sure to scrape down the edges of the bowl.
1 cup chopped pecans,1 cup mini semi-sweet chocolate chips

In the bottom of a 9×13 baking dish, lay half of the ice cream sandwiches flat and side by side with one another.
18-20 vanilla ice cream sandwiches
Pour the cream cheese mixture over that layer and spread evenly using a rubber spatula.
Using the same pattern as the first layer of ice cream sandwiches, add another layer of ice cream sandwiches on top of the mixture.
Top with the remaining tub of whipped cream and spread evenly with the rubber spatula.
Cover the cake with plastic wrap and place it in the freezer. You’ll want to freeze the cake for 6 hours or overnight before serving.
When ready to serve, sprinkle the top of your delicious ice cream sandwich cake with the remaining chocolate chips, pecan pieces, and additional drizzles of chocolate and caramel sauce.
Cut with a knife and metal spatula to serve.

Notes :

You may have to cut an ice cream sandwich in half for them to cover the bottom of the dish evenly. You want them to touch the edges of the pan so the slices of cake come out even.
We cut our pieces extra large, making 12 servings. If you cut smaller pieces, you can serve up to 24.

Leave a Comment