HOT FUDGE AND CARAMEL ICE CREAM CAKE RECIPE

You can’t go wrong with this easy to make hot fudge and caramel ice cream cake recipe. You’re going to love this show-stopper.

This Ice Cream Sandwich Cake comes together in minutes and is always a hit at gatherings. It’s rich and creamy and will have people wondering who made such a thing.

WHY THIS DESSERT WORKS

• The hot fudge sauce is spread on while still warm, creating a deliciously gooey layer in each slice. Once everything has chilled, the sauce firms up, holding each layer together beautifully.
• Ice cream sandwiches provide an easy way to create deliciously creamy ice cream layers with chewy chocolate cookie layers all at once. It’s a win/win situation.
• The toffee bits are essential because their crunchy texture and buttery flavor is a welcome interruption in a slice of this incredibly sweet and rich cake.

WHAT TO KNOW BEFORE YOU START

This recipe calls for an 8-inch square baking dish. That will be the perfect size for a treat for the family.

If you’re making this to serve at a get-together and are expecting lots of slices, you’ll do better using a 9×13 pan. The formula is “more sandwiches, more toppings.” You’ll probably use 18-20 ice cream sandwiches.

This is an easy make-ahead dessert and honestly, tastes even better the next day. Give it time in the freezer to sit and meld, preferably overnight and you’ll have an impressive showstopper dessert to take out of the freezer when you need it.

This is the ultimate in fuss-free desserts. There’s no baking.

There are only three pieces of equipment required (dish, spoon, microwave) and it comes together in less than 15 minutes. You’ll be amazed at the compliment-filled reactions you’ll receive when you serve it.

Personally, I’m not afraid of shortcuts and this recipe has tons of them. It’s a recipe I’m happy to share with everyone.

The trick is making it look like you’ve slaved over this thing when it was ridiculously easy to create.

INGREDIENTS

• 11-12 ice cream sandwiches
• 1 jar (12.25 oz.) hot fudge topping
• 3/4 of a 12.25 oz. jar of caramel topping
• 1 container (8 oz.) Cool Whip, thawed
• 3/4 cup mini chocolate chips
• 1/2 cup toffee pieces

Other Toppings: Heath Bits O’ Brickle are fabulous. So is toffee nut brittle.

Use any type of candy or topping that has a butterscotch flavor and crunch.

RECOMMENDED EQUIPMENT: You will find this dish prettier in a glass dish so you can see the layers. My favorite is this Pyrex 8-inch square dish that goes from freezer to table.

If you don’t have one like that, simply transfer it to a serving dish before presenting. If you want to make a bigger dish, like a 9 x 13, then double the ingredients.

HOW TO MAKE IT

STEP 1: LINE THE DISH WITH ICE CREAM SANDWICHES:

You will probably use about 11 or 12 sandwiches, depending on the size of your dish, and you’ll probably have to trim them. Don’t worry about trimming, whatever is left will be for you.

Save any trimmings for a treat, put them in a bag or container and freeze. Enjoy!

Cut the ice cream sandwiches so they fit nicely into the dish. If your dish is square/rectangular, a lot of times, ice cream sandwiches will fit perfectly into two layers without cutting.

STEP 2: WARM THE HOT FUDGE

Remove the lid and microwave for about 20 seconds (times will vary). Stir well to make sure all of it is nicely liquified and repeat 10 seconds at a time if needed.

It should pour easily. Do not heat to the point that it’s bubbling.

This is the MOST IMPORTANT STEP!! If the fudge is too cold it will rip your ice cream sandwiches and if it’s too hot it will melt everything prematurely.

STEP 3: LAYER 1: HOT FUDGE, CARAMEL, COOL WHIP, TOPPINGS

Place the first layer of ice cream sandwiches into the dish. Don’t worry about making it pretty, as it will be covered.

Pour half of your warmed up hot fudge over the ice cream sandwiches. Spread out to cover using an offset spatula or a spoon.

Immediately, while the fudge is still warm, drizzle half of your warmed up caramel sauce. Spoon out some of the Cool Whip into your dish and GENTLY spread out, because if you’re too rough it will drag the caramel and chocolate back into the Cool Whip.

Sprinkle toffee bits and chocolate chips evenly over the top.

STEP 4: LAYER 2: REPEAT EVERYTHING

Place second layer of ice cream sandwiches. Press down GENTLY with hands to flatten out and allow toppings to stick to ice cream sandwiches.

Repeat with remaining hot fudge, caramel, Cool Whip, mini chocolate chips and toffee. Smooth out top layer of Cool Whip so it’s similar to a layer of frosting.

STEP 5: FREEZE AND SERVE

Cover tightly with foil or plastic wrap and freeze at least 1 hour, though 2 is better so it will cut into neat squares. If making ahead of time, it’s best to freeze overnight.

Remove from freezer, unwrap, allow to sit on counter for about 3-4 minutes, as it will slide around if you try to cut while too cold, and cut into squares with a sharp knife. Serve immediately.

HELPFUL TIPS

This recipe calls for mini chocolate chips because they distribute easier than regular sized chips. You can substitute peanut butter chips, white chocolate chips or butterscotch chips.

Use whatever toppings you like best. Try your favorite cookies, crumbs, or candies…the possibilities are endless.

You can use a variety of ice cream sandwiches, such as vanilla, chocolate, strawberry. Get creative.

Use whatever you like best.

If the Cool Whip tears when you’re spreading it, it may not have been completely thawed. Give it more time to thaw.

• If the layers are sliding around when you’re cutting them, they may not have been frozen long enough, so make sure you’re giving them at least an hour. Also, if your freezer is on the warmer side, it’s possible the dessert is not freezing as solidly as it should. Try freezing longer.
• Run your knife under some hot water and wipe it dry. This will make it easier to cut through the dessert without cracking.
• You’ll need the entire jar of hot fudge in order to coat two layers. Some of the hot fudge will soak into the ice cream sandwiches as this freezes.
• To make this recipe in a 9×13, double everything.
• Make sure your Cool Whip is completely thawed before spreading. You can thaw at room temp for several hours or in the fridge overnight.
• For a little color, place a maraschino cherry on top of each piece.

SWAP THE TOPPINGS

The fudge and caramel are the backbone of this recipe, but the remaining toppings are totally up to you. If you’re not crazy about chocolate chips, try crushed Oreos.

Want some peanut butter action? Add some crushed Butterfingers or Reese’s Pieces.

Birthdays call for a generous amount of sprinkles. Whatever you do, I would leave the toffee in.

The texture is much-needed because the rest of the topping is pretty basic and sweet.

USE SPECIALTY ICE CREAM SANDWICHES

Get creative and use Neapolitan, mint chip, strawberry, you name it. Mint chip + hot fudge would be good, I’m sure.

ONE LAYER INSTEAD OF TWO

If you’re using a shallower dish, or you’d like a thinner version of this, you can easily get away with just one layer of ice cream sandwiches and sauce. Use all of the same toppings.

It’s not as dramatic, but just as yummy.

STORAGE, MAKE-AHEAD, AND LEFTOVERS

Freeze for at least 1 hour before slicing. After slicing and transferring to a dessert dish, I’d serve them up right away.

However, you can cover the dessert tightly, putting the plastic wrap right on top of the dessert, not the foil, and store in the freezer for several more hours.

STORAGE

The Ice Cream Sandwich Cake can be made ahead of time. Assemble it as directed and freeze for up to 3 days before serving.

In fact, it tastes even better the next day as all of the flavors have a chance to meld together. Just make sure you wrap it really well, double wrapping tightly in plastic and foil, so that ice crystals don’t form on the Cool Whip.

LEFTOVERS

Store well-wrapped leftovers in the freezer. Serves much better frozen, though it will soften up after sitting out for a couple minutes.

Take as much out as you’ll be eating and allow to soften for about 5 minutes. Serves best frozen, and do not re-freeze completely thawed product.

FREQUENTLY ASKED QUESTIONS

CAN I MAKE IT AHEAD OF TIME?

Yes! Assemble and freeze for up to 3 days, though it will stay good for about 5 days covered.

It will eventually get a little freezer-burned and the Cool Whip gets a bit icy after several days. It will develop a deeper flavor the next day as all of the ingredients have a chance to meld together.

CAN I USE HOMEMADE WHIPPED CREAM INSTEAD OF COOL WHIP?

You can use homemade whipped cream, but the Cool Whip freezes better. After several hours in the freezer the texture of homemade whipped cream tends to breakdown and get a little grainy.

It’s okay to serve within 2 hours of making with homemade whipped cream but I think the end result is better with Cool Whip, especially when you are trying to get nice, neat slices.

WHY DOES THE HOT FUDGE NEED TO BE WARMED?

Depending on the brand, room-temperature jarred hot fudge is pretty thick, almost a paste. When it’s spread onto the Ice Cream Sandwiches it’s going to want to rip off some of that chocolate coating, which is not desirable.

Microwaving the fudge for about 20 seconds brings it to the perfect spreading/drizzling consistency.

HOW DO I GET CLEAN SLICES?

Be patient. Freeze for at least 2 hours, though overnight is best, so all of the layers are together when you go to carve out squares.

Heat up a knife under hot tap water and wipe it dry. Press down firmly without sawing back and forth.

Wipe the knife as you carve out squares.

CAN I USE A DIFFERENT DISH SIZE?

This recipe as written makes enough to fit into an 8-inch square baking dish. You could use a 9×13-inch pan and double the recipe to serve a crowd, or a 9-inch round pan for a birthday cake.

Just trim down the Ice Cream Sandwiches as needed so there are no gaps in the bottom of the pan.

CAN I MAKE THIS WITHOUT CARAMEL?

Yes. You can also make this recipe using only caramel, or use hot fudge in place of the caramel.

Using hot fudge will result in a richer, more chocolatey ice cream sandwich cake, but using only caramel is fine if you’re looking for a lighter option. Either way, you’ll be altering the ratio of whipped topping and sauces, so feel free to use more of whichever sauce you choose.

DOES THIS WORK WITH SUGAR-FREE OR LIGHT TOPPINGS?

Yes, with no changes. Sugar-free hot fudge and sugar-free dessert sauces are more runny than regular, but it holds up fine.

Light Cool Whip freezes just as well as regular Cool Whip. You can use sugar-free or light ice cream sandwiches, but that part of the cake might freeze up icier.

Keep in mind using sugar-free or light versions of ingredients will result in a difference in taste and texture.