Today just felt like a dessert kind of day. This homemade ice cream cake was a pleasure to whip up for my family.
20 ice cream sandwiches
1 (16 ounce) container of whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 chocolate candy bar, grated
Place half of the ice cream sandwiches side by side in a 9×13 inch baking dish.
Cover evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar. I used a Heath bar.
Cover and place in the freeze for about an hour before serving.
This recipe was a big hit with my family. With the variety of ice cream sandwiches that are available, I’m thinking it would be fun to mix it up a little next time. Neapolitan or even mint chocolate chip would also be delicious, I’m sure.