Ingredients:

  • 24 store-bought ice cream sandwiches (Standard size)
  • 1 tbsp melted coconut oil
  • 16 oz stabilized whipped topping
  • 1/2 cup hot fudge sauce, warmed

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to act as a sling.
  2. Lightly grease the parchment paper with melted coconut oil to ensure the cake releases easily.
  3. Arrange a single layer of ice cream sandwiches at the bottom of the pan, breaking a few into smaller pieces to fill gaps completely for a flat, dense base.
  4. Spread half of the stabilized whipped topping evenly across the sandwiches using an offset spatula.
  5. Drizzle half of the warmed hot fudge sauce over the cream.
  6. Repeat the layering process by adding a second layer of ice cream sandwiches, followed by the remaining whipped topping and hot fudge sauce.
  7. Freeze the cake for a minimum of 6 hours to allow the layers to set and bond.
  8. Lift the cake out of the pan using the parchment sling and slice using a sharp chef's knife dipped in hot water.