Reese’s peanut butter cups, caramel sauce, peanut butter and chocolate sauce are layered between
ice cream sandwiches in this easy ice cream cake!
I have never in my life tasted an ice cream cake. Never. How sheltered am I? Friends share their fond childhood memories of DQ cakes or Baskin Robbin’s ice cream cakes, and as they tell me all about their favorite flavors, I can’t help but stare at them blankly. I just cannot relate.
I could wallow in self-pity at how deprived I’ve been, or I could just make my own, which is what I chose to do. While I cannot attest to how tasty store bought ice cream cakes are, I CAN tell you that this ice cream cake is spectacular! It’s super easy too! In fact, assembling this cake will take a fraction of the time it would take you to actually pick up a store bought cake.
For this no fuss recipe, I layered vanilla ice cream sandwiches and filled each layer with peanut butter, chopped Reese’s Peanut Butter Cups, caramel and chocolate sauces. I don’t need to go on do I? You are already drooling, I can tell.
I’ve made some divine frozen dessert in the past. I was crazy about the Chocolate Chip Cookie Ice Cream Pie. I was nuts about these Key Lime Yogurt Cups. But man, this cake. I’m so in love with this cake. I quite confident you will be in love too. I’d venture to say that this ice cream cake will disappear quickly every time you make it.
Summertime and the living is easy, creamy and scrumptious!
Notes about the ice cream cake recipe:
- While I loved the vanilla ice cream sandwiches, chocolate sandwiches would be delicious!
- I used 1 1/2 containers of Cool Whip. You may want to adjust this to your needs and tastes by either using only one container or a full two. You could also make your own whipped cream if your prefer.
- After serving the cake, be sure to place the ice cream cake back into the freezer, the whipped topping will come to room temperature and soften very quickly.
A simple ice cream cake using ice cream sandwiches that are layered with peanut butter cups, peanut butter, caramel and chocolate sauce!
15 minPrep Time
15 minTotal Time
- 18 vanilla ice cream sandwiches
- 1 cup peanut butter
- 1 9.5 oz package Reeseâ??s peanut butter cups (12 cups total)
- 6 tablespoons caramel sauce
- 6 tablespoons hot fudge sauce
- 12 oz whipped topping
- Place peanut butter in a microwave safe bowl. Microwave for 30 seconds, or just until peanut butter has begun to melt. Stir.
- Place 6 ice cream sandwiches (unwrapped) on a serving platter. Spread 1/2 of the melted peanut butter over the sandwiches. Chop 4 peanut butter cups and sprinkle over the peanut butter. Drizzle 2 tablespoons of caramel sauce over cups followed by 2 tablespoons of chocolate sauce. Arrange 6 more ice cream sandwiches over the sauce. Spread remaining peanut butter over sandwiches followed by 4 chopped peanut butter cups, 2 tablespoons of caramel sauce and 2 tablespoons of chocolate sauce. Place remaining 6 sandwiches on top.
- Spread whipped topping over the top and sides of ice cream cake. Chop remaining 4 peanut butter cups and spinkle over the top of the cake. Drizzle remaining caramel and chocolate sauces over the top. Freeze cake until ready to serve.
- *Keep left over cake frozen.
I may be linking this up to these parties and to The Weekend Potluck