Ice cream sandwich cake is a creamy, no-bake dessert made with store-bought ice cream sandwiches, Cool Whip, hot fudge sauce, and caramel. I created this recipe for my daughter's summer birthday party after she asked for ice cream cake but I wanted an easier one to make. What I learned through testing: the 3-hour freeze is non-negotiable or the layers slide when you cut into it. Ready in 15 minutes active time; freeze for 3 hours before serving.
Ingredients needed:
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Ingredient Substititions
Here is what happens when you swap key ingredients.
Cool Whip to Homemade Whipped Cream - You gain fresh dairy flavor; you lose stability. Homemade whipped cream can weep and separate when frozen. If you want to use it, stabilize it with 2 tablespoons powdered sugar per cup of heavy cream. I have tested this and it works, but Cool Whip is more foolproof.
Hot Fudge Sauce to Melted Chocolate Chips - This does not work. I tested melting chocolate chips and drizzling them over the layers. They hardened into a shell that was impossible to cut through. Stick with pourable fudge sauce.
Vanilla Ice Cream Sandwiches to Flavored Sandwiches - This changes the flavor profile but works structurally. I tested mint-chip sandwiches and the mint overpowered the caramel sauce. Stick with vanilla or chocolate if you are new to this recipe.
Try These Flavor Twists!
These five variations should give you plenty of ideas to experiment with! Don't be afraid to try new flavor combinations or toppings to make this recipe your own.
Mint Chocolate Chip Ice Cream Sandwich Cake
- Use mint chocolate chip-flavored ice cream sandwiches instead of plain ones.
- Top with crushed peppermint candies or Andes mints.
Strawberry Shortcake Ice Cream Sandwich Cake
- Use strawberry flavored ice cream sandwiches instead of plain ones.
- Add a layer of sliced fresh strawberries on top of the first layer before adding the whipped topping and sauces.
- Top with whipped cream and crushed vanilla wafers.
S'mores Ice Cream Sandwich Cake
- Use ice cream sandwiches with graham crackers instead of chocolate cookie wafers.
- Add a layer of mini marshmallows on top of the first layer before adding the whipped topping, fudge sauce, and caramel sauce.
- Top with graham cracker crumbs and mini chocolate chips.
Cookies and Cream Ice Cream Sandwich Cake
- Use cookies and cream flavored ice cream sandwiches.
- Mix crushed Oreo into the whipped topping before spreading it over the layers.
- Top with more crushed Oreos.
Peanut Butter Cup Ice Cream Sandwich Cake
- Use peanut butter ice cream sandwiches instead of plain vanilla ice cream ones.
- Spread a layer of peanut butter on top of each sandwich before assembling the cake.
- Top with chopped Reese's peanut butter cups.
Instructions
Layer the Ice Cream Sandwiches
In a 9x13-inch pan, place 12 ice cream sandwiches in a single layer. Work quickly here; if the sandwiches sit out for more than 2-3 minutes, they soften and the layers will not set cleanly.
Add the Cool Whip
Scoop half of the Cool Whip onto the ice cream layer and spread it evenly using an offset spatula. Make sure the Cool Whip is fully thawed (I pull mine from the freezer the night before). Cold Cool Whip does not spread; it tears the sandwich layer underneath.
Add sauces
Drizzle hot fudge sauce and caramel sauce over the topping.
Add Second Layer
Add the remaining 12 ice cream sandwiches in a single layer, then drizzle on more fudge and caramel sauce.
Add Final Cool Whip Layer
Scoop the remaining Cool Whip on top of the cake and spread it out evenly.
Freeze Until Set
Cover the cake tightly with plastic wrap and freeze for at least 3 hours until completely firm. I tested this at 2 hours and the layers were too soft to slice cleanly. At 3+ hours you get clean slices that hold their shape.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Tips:
- It's best to keep the ice cream sandwiches in the freezer until it's time to assemble the cake.
- Any toppings can be used, such as sprinkles, crushed Oreos, mini chocolate chips, chocolate shavings, etc.
- The cake will last in the freezer for up to two months.
8x8 Pan Variation
- 12 ice cream sandwiches
- ½ container (8 ounces) of CoolWhip, thawed
- Hot fudge sauce
- Caramel sauce
- M&M's or any other ice cream toppings of your choice
Pro Tips for the Best Ice Cream Sandwich Cake:
Here is what makes the difference between a cake that holds together and one that melts when you cut it.
- Keep ingredients cold: Work quickly to prevent melting, and freeze the cake for at least 3 hours (or up to overnight) before serving.
- Easy slicing: Dip your knife in hot water before cutting for clean slices.
- Sauce hack: Warm fudge sauce slightly for easy drizzling-but don't overheat, or it'll melt the layers.
- No-stick trick: Line the pan with parchment paper for effortless removal.
- Topping ideas: Customize with crushed cookies, sprinkles, or fresh fruit for texture and color.
Storage tips
If you've just taken the cake out of the freezer, it's best to let it thaw for a few minutes before cutting into it. This will soften the layers slightly, making it easier to cut through without causing the layers to separate.
However, if you prefer a firmer texture, you can certainly serve it as soon as you take it out of the freezer. Just be aware that this will make it harder to cut through and may result in uneven or crumbly slices.
Frequently asked questions, answers and tips:
Yes, but stabilize it with powdered sugar to prevent weeping.
Yes! Assemble and freeze up to 2 weeks. Add toppings before serving.
At least 3 hours. I tested this at 2 hours and the layers were too soft to slice cleanly. At 3+ hours the cake holds its shape and you get clean cuts.
Yes. For an 8x8 pan use 12 sandwiches total (6 per layer) and half the Cool Whip (8 ounces).
You either did not freeze it long enough (needs 3+ hours) or your ice cream sandwiches were too soft when you assembled the cake. Work quickly and keep everything frozen until you need it.
Dip your knife in hot water, wipe it dry, then cut. Repeat between each slice.
Yes. The caramel is optional. I have made this with just fudge sauce and it tastes great. You can also skip the sauces entirely and top with crushed cookies or candy instead.
Sarah's Culinary Insight
- The 3-hour freeze is not optional. At 2 hours the layers were soft enough to slide when I cut into it. At 3+ hours you get clean slices that hold their shape.
- Keep ice cream sandwiches in the freezer until the exact moment you need them. If they sit out for more than 2-3 minutes they soften and the cake becomes sloppy.
- Warm fudge sauce slightly (10-15 seconds in the microwave) so it drizzles easily, but do not overheat or it melts the ice cream underneath.
- Cool Whip spreads more evenly when fully thawed. I pull mine from the freezer the night before and let it sit in the refrigerator.
- Dip your knife in hot water before each cut. This is how you get clean slices instead of jagged crumbly edges.
Ingredients
- 24 (24) ice cream sandwiches unwrapped
- 1 16 ounces (1 16 ounces) non-dairy whipped topping thawed and divided
- Hot fudge sauce for garnish
- Caramel sauce for garnish
- M&M'S for topping for garnish
Instructions
- In a 9x13-inch pan, place 12 ice cream sandwiches in a single layer. Work quickly here; if the sandwiches sit out for more than 2-3 minutes, they soften and the layers will not set cleanly.24 ice cream sandwiches
- Scoop half of the Cool Whip onto the ice cream layer and spread it evenly using an offset spatula. Make sure the Cool Whip is fully thawed (I pull mine from the freezer the night before). Cold Cool Whip does not spread; it tears the sandwich layer underneath.1 16 ounces non-dairy whipped topping
- Drizzle hot fudge sauce (you may need to warm it just enough to be able to drizzle, but it should not be hot or it will melt the Cool Whip) and caramel sauce over the Cool Whip.Hot fudge sauce, Caramel sauce
- Add the remaining 12 ice cream sandwiches in a single layer, then drizzle on more hot fudge and caramel sauce.
- Scoop the rest of the Cool Whip on top of the cake and spread out evenly.
- Cover the cake tightly with plastic wrap and freeze for at least 3 hours until completely firm. I tested this at 2 hours and the layers were too soft to slice cleanly. At 3+ hours you get clean slices that hold their shape.
- Drizzle more hot fudge and caramel sauce over top of the cake, then sprinkle with M&M'S.M&M'S for topping
- Cut the cake and serve frozen.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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