Ice Cream Sandwich Cake Recipe

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Ice Cream Sandwich Cake
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  1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches.
  2. In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layer of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture.
  3. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.42 Kcal (1597 kJ)
Calories from fat 197.45 Kcal
% Daily Value*
Total Fat 21.94g 34%
Cholesterol 19.95mg 7%
Sodium 249.67mg 10%
Potassium 304.14mg 6%
Total Carbs 40.83g 14%
Sugars 20.95g 84%
Dietary Fiber 2.14g 9%
Protein 9.92g 20%
Iron 0.5mg 3%
Calcium 92.2mg 9%
Amount Per 100 g
Calories 320.51 Kcal (1342 kJ)
Calories from fat 165.92 Kcal
% Daily Value*
Total Fat 18.44g 34%
Cholesterol 16.77mg 7%
Sodium 209.8mg 10%
Potassium 255.57mg 6%
Total Carbs 34.31g 14%
Sugars 17.61g 84%
Dietary Fiber 1.79g 9%
Protein 8.34g 20%
Iron 0.5mg 3%
Calcium 77.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
  • 11

Good Points

  • saturated fat free,
  • low cholesterol

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