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Pioneer Woman Ice Cream Sandwich Cake

Pioneer Woman Ice Cream Sandwich Cake - recipe card
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A nostalgic, no-bake dessert that layers vanilla ice cream sandwiches with hot fudge, caramel, and whipped topping, then freezes into a sliceable cake. Each bite offers a creamy, chewy, and saucy contrast with a crunchy topping of chocolate sandwich cookies and nuts.

Ingredients

Scale
  • 9 ice cream sandwiches (each about 2.5 oz / 70 g)
  • 1/2 cup hot fudge sauce, warmed slightly for spreading
  • 1/2 cup caramel sauce, warmed slightly for spreading
  • 1/2 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup whipped topping (e.g., Cool Whip), thawed
  • 1/2 cup chocolate sandwich cookies (like Oreos), crushed into coarse crumbs (about 4 cookies)
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Line an 8×4-inch loaf pan with plastic wrap, leaving overhang on all sides. This will make it easy to lift the assembled cake out later.
  2. Remove the ice cream sandwiches from their wrappers and arrange 3 of them side by side in the bottom of the prepared pan, cutting one to fit if necessary. They should completely cover the bottom in a single layer.
  3. Spread 1/4 cup of the warm hot fudge sauce evenly over the ice cream sandwiches, using an offset spatula or the back of a spoon. The warmth helps it spread without melting the ice cream too much.
  4. Drizzle 1/4 cup of the warm caramel sauce over the hot fudge layer, spreading gently to cover. The combination of chocolate and caramel creates a classic flavor pairing.
  5. Repeat the layers: place 3 more ice cream sandwiches on top, pressing down gently to adhere. Spread with the remaining hot fudge and then the remaining caramel.
  6. Top with the final 3 ice cream sandwiches, pressing gently to compact the layers. Cover the pan with the plastic wrap overhang and freeze for at least 2 hours, or until firm enough to slice.
  7. In a medium bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. This makes a light, stable whipped cream.
  8. Fold the thawed whipped topping into the whipped cream using a spatula until fully incorporated. This mixture ensures a fluffy, stable topping layer.
  9. Remove the cake from the freezer by lifting the plastic wrap. Invert onto a serving platter and peel off the plastic. The cake should be firm but not rock hard.
  10. Spread the whipped cream mixture evenly over the top and sides of the cake, creating a smooth finish. Work quickly to avoid melting.
  11. Sprinkle the crushed chocolate sandwich cookies and chopped nuts (if using) over the top, pressing them gently into the frosting. These add texture and visual appeal.
  12. Return the cake to the freezer for at least 1 hour to set the frosting before serving. This will make slicing cleaner.
  13. To serve, use a sharp knife warmed under hot water and wiped dry. Slice the cake into 4 equal portions, wiping the knife between cuts for neat edges.

Notes

Storage: Keep covered in the freezer for up to 2 weeks. Reheating: No reheating needed—serve frozen or let sit at room temperature for 5 minutes for easier slicing. If the cake is too hard to cut, let it sit at room temperature for 10-15 minutes.

Nutrition

Keywords: ice cream sandwich cake, no-bake dessert, ice cream cake, layered dessert, hot fudge, caramel, whipped topping, chocolate wafer cookies, summer dessert, easy dessert, Pioneer Woman recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-ice-cream-sandwich-cake/