Ice Cream Sandwich Cake

Faigy Cohen Faigy Cohen
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Here is a fast and easy dessert that will be a hit no matter when you serve it. This recipe can be adjusted to match your flavor preferences, and it can be made dairy or pareve. I used peanut butter ice cream sandwiches and caramel cream in this version. Now I’m dreaming of trying it with mint chocolate chip ice cream sandwiches and chocolate cream.

3h 30m 12
Medium Vegetarian Pescatarian Parve

Contains: Peanuts, Gluten, Wheat

Directions

  1. In a bowl, beat the whip topping on high speed until stiff peaks form, about four to five minutes. Set aside.

  2. In a microwave-safe bowl, microwave caramel cream on medium for 30 seconds. Mix. Continue heating, mixing every 15 seconds, until runny.

  3. In a 9×13-inch dish, arrange 12 ice cream sandwiches in a single layer, covering the bottom of the dish completely.

  4. Spread whip topping over the ice cream sandwiches to cover. Drizzle caramel cream on top.

  5. Repeat: ice cream sandwiches, whip, and then drizzle caramel cream on top.

  6. Sprinkle peanut crunch on top and place in the freezer until set, three to four hours. Just before serving, slice and drizzle with caramel syrup.

Credits

Description:
Photography by Chay Berger

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