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4th of July Ice Cream Cake

This Fourth of July Ice Cream Cake is made with ice cream sandwiches, hot fudge sauce, caramel ice cream topping, and Cool Whip! The perfect summer dessert recipe!
Course Dessert
Cuisine American
Keyword patriotic ice cream cake recipe
Prep Time 15 minutes
Freeze 2 hours
Total Time 15 minutes
Servings 8 servings
Calories 538kcal


  • 12 ice cream sandwiches unwrapped
  • 12 oz hot fudge sauce
  • 11 oz caramel ice cream topping
  • 8 oz Cool Whip thawed
  • sprinkles


  • Fit ice cream sandwiches in the bottom of a 9x13 baking dish tightly against each other (I did 4 rows of 3 sandwiches length-wise).
  • Warm hot fudge sauce in the microwave for 15 seconds and pour evenly over sandwiches. Warm caramel topping 15 seconds and pour evenly over hot fudge sauce.
  • Spread thawed Cool Whip over cake and decorate with sprinkles. Freeze for 2 hours before slicing and serving. Keep leftovers in the freezer.


Calories: 538kcal | Carbohydrates: 98g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 439mg | Potassium: 304mg | Fiber: 1g | Sugar: 39g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 0.8mg