Q1: Why is it called an "ice cream cake" if there is no actual cake in it?

That's part of the fun! It's called a "cake" because the ice cream sandwiches are layered to create a cake-like structure that you can slice and serve just like a traditional cake. The soft chocolate wafers of the sandwiches have a surprisingly cake-like texture once frozen in the dessert.

Q2: What's the best way to transport this ice cream cake to a party?

To transport the cake, make sure it is frozen solid (at least 4-6 hours). Keep it in the 9x13-inch dish and cover it tightly with foil. Place the dish in a cooler with some ice packs around it. It should stay frozen for an hour or two, depending on the outdoor temperature.

Q3: Can I make this dessert gluten-free?

Yes! Several brands now make gluten-free ice cream sandwiches. Simply substitute your favorite gluten-free variety, and check to ensure your toppings (sauces and nuts) are also certified gluten-free.

Q4: My hot fudge is too thick to spread or drizzle. What should I do?

Jarred hot fudge is designed to be thick. The easiest way to make it spreadable is to remove the metal lid and microwave the jar for about 20-30 seconds, then stir. You can also place the sealed jar in a bowl of very hot water for a few minutes to soften it.

Q5: Can I use different flavors of ice cream sandwiches?

Absolutely! This is one of the most fun ways to customize your cake. Many brands offer different flavors like Neapolitan, cookies and cream, or all-chocolate. Feel free to mix and match to create your own unique flavor combination.

Viral 10-Minute Ice Cream Sandwich Cake Hack

An incredibly simple, no-bake layered dessert, this Ice Cream Sandwich Cake is perfect for a crowd. The recipe involves layering whole, unwrapped vanilla ice cream sandwiches in a 9×13-inch dish with alternating layers of thawed whipped topping, warm hot fudge, and caramel sauce. The cake is finished with a final layer of whipped topping and a sprinkle of chopped pecans, then frozen until set.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (includes freezing time)
Yield: 12 servings 1x
Category: Dessert
Method: No-Bake, Layering, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

24 vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping (e.g., Cool Whip®), thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
¼ cup chopped pecans, or to taste

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Instructions

In a 9×13-inch dish, arrange a single, tight layer of 12 ice cream sandwiches to cover the bottom.
Spread one container of the thawed whipped topping over the ice cream sandwich layer.
Drizzle the hot fudge topping and the caramel topping over the whipped topping.
Arrange the remaining 12 ice cream sandwiches on top.
Spread the second container of whipped topping over the top layer of sandwiches.
Sprinkle the chopped pecans evenly over the top.
Cover the dish with aluminum foil and place in the freezer for at least 30 minutes, or until firm enough to slice.
Slice into squares and serve.

Notes

This is a very quick and easy recipe that uses all store-bought ingredients for fast assembly.
Warming the hot fudge topping slightly makes it easier to pour and spread over the layers.
For cleaner slices, you can freeze the cake for a longer period (1-2 hours) before cutting.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 450-550
Sugar: 50-65 g
Sodium: 250-350 mg
Fat: 20-28 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 60-75 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 30-45 mg

Find it online: https://cookupjoy.com/ice-cream-sandwich-cake-hack/