Ice Cream Sandwich Sheet Cake (13x9)
The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13x9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You'll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.
Equipment
- 13x9 inch baking dish with deep sides
- Ice cream scoop
- piping bag or zip-top bag
Ingredients
- 3 1/2 cups heavy cream
- 20 whole ice cream sandwiches unwrapped
- 11.75 oz. strawberry ice cream topping 1 jar
- 12.25 oz. caramel ice cream topping 1 jar
- 11.75 oz. hot fudge ice cream topping 1 jar
- 1/2 cup chopped mixed nuts
- 8 maraschino cherries patted dry
- 1/2 cup confetti sprinkles or other ice cream sprinkles
Instructions
- Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.
- Layer 8 whole ice cream sandwiches in the bottom of a 13x9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.
- Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.
- Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.
- Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.
- Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.
- Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.
- Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
Notes
What to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
Pan Size: Some 13x9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches.
Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).
Tried this recipe?Let us know how it was!