Tyler turned 16 last week and his birthday request was an ice cream cake. But he doesn’t like any of the pre-made ones from Dairy Queen and the like. He doesn’t like the cookie crumbly layer. I don’t understand this kid. That cookie crumbly layer is my favorite part. So I searched for a homemade ice cream cake recipe and found a few that looked good but not quite perfect. So I combined elements of all of them and ended up with the most delicious ice cream sandwich cake I’ve ever had. His friends raved about it, Matt raved about it (and he hates ice cream cake), and we had zero leftovers. Mason has already requested this cake for his birthday party in January.
24 Ice cream sandwiches
1 jar (12oz) caramel sauce
1 jar (12oz) hot fudge sauce
1 jar Smuckers pecans in sauce
1 ctnr (8oz) cool whip, thawed
1 bag Twix candy topping
1. Lay 12 ice cream sandwiches in bottom of 13×9 dish, cutting them to fit.
2. Spread jar of caramel sauce over top.
3. Spoon and spread pecans over caramel sauce.
4. Chill in freezer for 10 minutes.
5. Layer remaining 12 ice cream sandwiches over top of caramel sauce, cutting to fit.
6. Spread jar of hot fudge sauce over top.
7. Spread thawed cool whip over top.
8. Place in freezer for 1 hour or until ready to serve.
9. Garnish with Twix candy topping when you’re ready to serve.
One word of advice, add the Twix candy topping to each individual slice as you serve. Otherwise, when you store the leftover cake in the freezer the Twix pieces will end up rock hard. Trust me. I almost lost a filling. Ha! This cake is so good, y’all. So so good! I can’t wait to make it again.