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Ice Cream Sandwich Cake

 Ice Cream Sandwich Cake
Impress guests with this gooey, chocolaty can't-resist dessert. They'll never guess it's store-bought ice cream sandwiches dressed up! —Taste of Home Cooking School
15 ServingsPrep: 20 min. + freezing


  • 19 ice cream sandwiches
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 1-1/2 cups salted peanuts
  • 3 Heath candy bars (1.4 ounces each)
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • Cut one ice cream sandwich in half. Place one whole and one half
  • sandwich along a short side of an ungreased 13x9-in. dish. Arrange
  • eight sandwiches in opposite direction in the dish. Remove lid from
  • fudge topping. Microwave 15-30 seconds to warm; stir. Spread
  • one-half of fudge topping over ice cream sandwiches.
  • In a food processor, combine peanuts and candy bars. Cover and pulse
  • until chopped. Sprinkle one-half of mixture over fudge layer. Repeat
  • layer of ice cream sandwiches and fudge topping. Spread whipped
  • topping over top of cake. Sprinkle with remaining peanut mixture.
  • Cover and freeze for up to 2 months. Remove from the freezer 20
  • minutes before serving. Cut into squares. Yield: 15 servings.
Nutritional Facts: 1 serving (1 each) equals 422 calories, 19 g fat (8 g saturated fat), 26 mg cholesterol, 154 mg sodium, 54 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Ice Cream Sandwich Cake (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.