Ice Cream Sandwich Cake

Ice Cream Sandwich Cake
Servings: 16 Prep 30 mins Total Time 4 hrs 30 mins (Includes 4 hours freezing time)

Ingredients

  • 1 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 12 ice cream sandwiches (use ones that are 4 3/4x1 3/4-inches, such as Nestle®)
  • 1/2 cup hot fudge ice cream topping
  • 1/4 cup caramel ice cream topping
  • 2 cups fresh raspberries

Make It

1. Line an 8x8-inch pan with a double layer of plastic wrap, overlapping the sides. Whip heavy cream with sugar and vanilla extract.

2. Place 4 ice cream sandwiches side by side across top of pan. Place 2 ice cream sandwiches, halved crosswise, along the bottom to fill pan. Press together. Top with hot fudge-flavored ice cream topping. Spread on 1/2 cup of the whipped cream.

3. Place 4 ice cream sandwiches side by side across the pan and 2 more ice cream sandwiches, halved crosswise, along the bottom of the pan.

4. Freeze, covered, for at least 4 hours. Lift cake out of pan, holding onto the plastic wrap. Top with remaining whipped cream, caramel topping and raspberries. Slice into 16 pieces and enjoy.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 226, Fat, total (g): 10, sat. fat (g): 6, carb. (g): 33, fiber (g): 2, sugar (g): 20, pro. (g): 3, sodium (mg): 126, calcium (mg): 56, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.