Ice Cream Sandwich Cake
This easy and impressive Ice Cream Sandwich Cake made with only 7 store-bought ingredients, is creamy, cool, and the perfect treat for any summer celebration.
When the weather heats up, ice cream is always our dessert answer – and it doesn’t get more nostalgic than the original ice cream sandwich! This Ice Cream Sandwich Cake is the perfect, crowd-pleasing, no-bake summer dessert that tastes like just childhood. The classic chocolate and vanilla ice cream sandwich shines in this sweet and indulgent, incredibly easy frozen treat.
Made with layers of rich fudge and caramel sauce, chocolate chips, salty mix-ins, whipped topping, and ice cold chocolate-vanilla ice cream sandwiches, this Ice Cream Sandwich Cake looks impressive, but is actually super simple to assemble in 15 minutes. Store-bought ingredients make this sweet treat effortless, so it’s perfect for parties, birthdays, or as a make-ahead dessert. Craved and loved by my whole family, I guarantee this cake will be requested all summer long.
If you like this frozen dessert, try some of our other favorite cool treats. We love these sweet Ice Cream Nachos and you’ll never go wrong serving up the Ultimate Ice Cream Sundae Bar.
Why You’ll Love This Recipe
- Easy, No-Bake Dessert: Don’t even worry about turning the oven on for this treat. Simply assemble and build, freeze, and you’ve got a delicious no-bake, frozen dessert that’s ready straight from the freezer.
- Kid-friendly: Ice cream is everyone’s favorite, especially kids, so this ice cream cake will be a hit with any crowd.
- Make it Your Own: We love this classic version, but this recipe is easy to change — try different ice cream sandwich flavors, toppings, sauces, and mix-ins. Get creative!
Ingredients
- Vanilla Ice Cream Sandwiches: The classic from everyone’s childhood. Soft, chocolate cookie exterior with creamy vanilla ice cream inside. We recommend using rectangle or squares to fit the pan best.
- Whipped Topping: A perfectly light and fluffy layer.
- Hot Fudge Sauce: Use your favorite store-bought brand.
- Caramel Sauce: Make your own if you’re up for it, but there are so many delicious already-made varieties available.
- Peanut Butter: Use your favorite kind, but we recommend smooth vs. chunky for the best drizzling.
- Mini Chocolate Chips: Milk chocolate or semi sweet work best flavor-wise, but you can certainly try dark chocolate or white chips too.
- Crushed Pretzels or Chopped Peanuts: For a salty, nutty flavor and crunch.
How To Make Ice Cream Sandwich Cake
1. Layer The Base: Arrange half of the ice cream sandwiches in a single layer in a 9×13-inch dish, cutting as needed to fit.
2. Add Whipped Topping: Spread about half of the whipped topping evenly over the sandwiches.
3. Drizzle Sauces: Drizzle half of the hot fudge and caramel sauce over the whipped topping.
4. Add Peanut Butter: Warm peanut butter slightly, then drizzle over the top and gently swirl.
5. Repeat Layers: Add another layer of ice cream sandwiches, followed by remaining whipped topping.
6. Finish Topping: Drizzle remaining hot fudge, caramel, and peanut butter over the top.
7. Add Crunch: Sprinkle with mini chocolate chips and crushed pretzels or peanuts.
8. Freeze: Cover and freeze for at least 4–6 hours, or overnight until firm.
9. Serve: Let sit at room temperature for 3–5 minutes before slicing and serving.
Expert Tips
- Cut Sandwiches To Fit the Pan: Cut the ice cream sandwiches as precisely as possible, if needed. This will give the cake full, even layers across the whole cake.
- Work Quickly: Build and assemble the layers quickly to prevent melting. Luckily, this recipe is super simple, so it shouldn’t be an issue!
- Use a Lined Pan: Cut two sheets of parchment paper to line the bottom of the pan for easy, clean removal. Simply lift the cake out.
- Slightly Warm Peanut Butter & Fudge: This will allow you to drizzle easily and evenly.
- Freeze Overnight: Once the layers are assembled, freeze the cake overnight to let it really set for the best texture.
- Use a Sharp Knife To Slice: It’s worth it to use a really good, sharp knife (not a butter knife!) when ready to serve. You’ll get nice, even slices this way. And be sure to carefully wipe the knife in between cuts too, for clean edges.
Watch How to Make It
Storage
Store leftover ice cream cake in an airtight container in the freezer for up to 3 months. You can also cover leftovers in plastic wrap and foil. When ready to serve again, simply remove and let the cake come to temperature for 3 to 5 minutes, and enjoy. Do not refrigerate this cake, it’ll melt!
This is a great make-ahead dessert. Assemble the whole ice cream cake up to 1-2 days in advance, store in the freezer covered or wrapped, and let it sit on the counter for a few minutes before slicing and serving again.
Variations
- Use Different Flavored Sandwiches: Try a trio of ice cream flavors with Neopoliten sandwiches, cookies and cream, double chocolate, or even mint chocolate chip ice cream sandwiches for fun flavor profiles.
- Make It Taller: Use a smaller 8×8 cake pan and add more layers so the cake is taller for presentation
- Add Caramel or Peanut Butter Layers: Spoon on thick layers of caramel, peanut butter or fudge sauce for extra decadent additional layers.
- Use Different Sauces: Try store-bought strawberry, butterscotch, or speculoos sauces and spreads for different layers of flavor.
- Add Nuts or Toppings: Toasted chopped nuts, chopped chocolate candy, sprinkles, and crushed cookies would all be delicious add-ins for flavor and crunch.
FAQs
Definitely. This cake has the best texture once it sets up in the freezer overnight, actually. So make it ahead of time, freeze, and serve the following day when you’re ready.
We recommend freezing this cake at least 4-6 hours, but ideally overnight for the best texture.
Absolutely. Just be sure to add in some powdered sugar or instant vanilla pudding mix to stabilize the whipped cream so it doesn’t get watery or collapse. Once you do that, it’ll work like a charm and just as well as store-bought whipped topping.
More Easy Dessert Recipes
Ice Cream Sandwich Cake
Ingredients
- 24 vanilla ice cream sandwiches unwrapped
- 16 oz whipped topping like Cool Whip, thawed
- 1 12 oz jar hot fudge sauce, warmed
- 1 12 oz jar caramel sauce
- ½ cup creamy peanut butter slightly warmed
- ¼ cup mini chocolate chips
- ¼ cup crushed pretzels or chopped peanuts optional
Instructions
- Arrange half of the ice cream sandwiches in a single layer in a 9×13-inch dish, cutting as needed to fit.
- Spread about half of the whipped topping evenly over the sandwiches.
- Drizzle half of the hot fudge and caramel sauce over the whipped topping.
- Warm peanut butter slightly, then drizzle over the top and gently swirl.
- Add another layer of ice cream sandwiches, followed by remaining whipped topping.
- Drizzle remaining hot fudge, caramel, and peanut butter over the top.
- Sprinkle with mini chocolate chips and crushed pretzels or peanuts.
- Cover and freeze for at least 4–6 hours, or overnight until firm.
- Let sit at room temperature for 3–5 minutes before slicing and serving.
Video
Notes
- Store leftovers in an airtight container in the freezer for up to 3 months. You can also cover leftovers in plastic wrap and foil. When ready to serve again, simply remove and let the cake come to temperature for 3-5 minutes, and enjoy.
- This is a great make-ahead dessert: Assemble the whole ice cream cake up to 1-2 days in advance, store in the freezer covered or wrapped, and let it sit on the counter for a few minutes before you’re ready to slice and serve again.
- Warm the peanut butter and fudge slightly for easier drizzling.
- Cut sandwiches to fully cover each layer for a clean look.
- For cleaner slices, use a sharp knife and wipe between cuts.
