This decadent no-bake summer dessert has layers of ice cream sandwiches, chocolate, caramel and pecans. Turtle Ice Cream Sandwich Cake is quick to prep, perfectly sweet and cold.
I typically associate anything with Turtles with the Christmas holidays. However, with this turtle dessert, you can enjoy it long before the snow ever hits the ground!
It’s an easy ice cream cake that even the kids can help make. My family loves this delicious dessert.
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You only need a handful of ingredients and about 4 hours to make it. It’s everything you love about Turtles in an ice cream form. Yum!
Why You’ll Love This Turtle Ice Cream Sandwich Cake
- Made with the favorite flavors of caramel, chocolate and vanilla
- Easy to make with simple ingredients
- One of kids’ true favorites summer recipes
- Can be whipped together last minute and ready in a few hours
- Impressive to serve to guests
- Serves a large group of people
Ingredients
- Ice cream sandwiches – I use vanilla ice cream sandwiches.
- Cool Whip – Make your homemade Cool Whip if you can’t get the store-bought version.
- Chocolate sauce – Use chocolate sundae sauce or try my homemade hot fudge sauce.
- Caramel sauce – Use caramel sundae sauce or try my homemade caramel sauce.
- Pecans
- Mini chocolate chips
How to Make Turtle Ice Cream Sandwich Cake
- Step One: Line the bottom of a 9×13 inch pan with 12 ice cream sandwiches. You may need to slice one or two sandwiches to fit all into the pan.
- Step Two: Spread half of the Cool Whip over the ice cream sandwich layer.
- Step Three: Drizzle about ¼ cup of the chocolate sauce over top of the Cool Whip followed by ¼ cup of the caramel sauce. Sprinkle half of the pecans and half the chocolate chips over the top.
- Step Four: Repeat the same steps with the remaining ingredients.
- Step Five: Cover the baking dish loosely with aluminum foil and place in the freeze for 3 to 4 hours before serving. Slice into squares and enjoy.
Equipment Needed
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What to Serve with Turtle Ice Cream Sandwich Cake
Variations and Substitutions
- Add 1/4 cup of brown sugar with the pecan layer for a richer sweetness.
- Add a chopped candy bar with the pecan layer.
- Use brownie ice cream sandwiches for a chocolatey taste.
- Homemade whipped cream can be used instead of Cool Whip, but it will not set up as nicely.
- Try butterscotch sauce instead of caramel syrup.
- Substitute chopped peanuts or walnuts for the pecans or you can leave out the nuts entirely.
- Use regular chocolate chips (milk, semi-sweet or dark), butterscotch chips or even white chocolate chips.
Storage Instructions
Store any leftover ice cream cake in an airtight container in the freezer for up to 1 week.
Recipe Tips
- You might need to cut up a couple of the ice cream sandwiches to fit them all in the pan.
- Make sure the Cool Whip is thawed before you use it in the recipe. It will be much easier to spread.
- Prepare up to one day ahead and store, covered, in the freezer.
- Run a knife under hot water before slicing so it will cut easier. Make sure to wipe the knife off between cuts.
Ice Cream Desserts
- Blueberry Pie Ice Cream
- Ice Cream Pie
- Maple Walnut Ice Cream
- Jelly Donut Ice Cream Bowl
- Oreo Ice Cream Sandwich Cake
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Turtle Ice Cream Sandwich Cake
Ingredients
- 24 ice cream sandwiches
- 16 oz Cool Whip thawed
- ½ cup chocolate sauce
- ½ cup caramel sauce
- ½ cup pecans chopped
- ⅓ cup mini chocolate chips
Instructions
- Line the bottom of a 9x13 inch pan with 12 ice cream sandwiches. You may need to slice one or two sandwiches to fit all into the pan.
- Spread half of the Cool Whip over the ice cream sandwich layer.
- Drizzle about ¼ cup of the chocolate sauce over top of the Cool Whip followed by ¼ cup of the caramel sauce. Sprinkle half of the pecans and half the chocolate chips over the top.
- Repeat the same steps with the remaining ingredients.
- Cover the baking dish loosely with aluminum foil and place in the freeze for 3 to 4 hours before serving. Slice into squares and enjoy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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