This ice cream sandwich cake recipe is a delicious and easy-to-make summer dessert! Made with just five ingredients, this delicious ice cream treat is fun and easy and everyone loves this recipe.
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This delicious ice cream sandwich cake recipe is perfect for hot summer days when you want a refreshing dessert that doesn’t require much effort. With just a few simple ingredients and easy-to-follow instructions, this easy dessert is sure to become a family favorite.
Jump to:
- ✨ Here is why this recipe is amazing:
- 🍨 Ingredients needed:
- 📝 Ingredient notes:
- 🔄 Variations
- 🥄 How to make ice cream sandwich cake recipe
- 🍧 Easy Ice Cream Cake 8x8 Pan Variation
- Directions
- 👩🍳 Chef Tips For The Best Ice Cream Sandwich Cake
- ❄️ Storage tips for this summer dessert
- 📝 Frequently asked questions, answers and tips:
- 📄 Related Recipes
- Dessert Recipes
- Ice Cream Sandwich Cake Recipe
- 👩🏻🍳 Sarah Mock
- Comments
✨ Here is why this recipe is amazing:
- Once you’ve assembled all your ingredients and equipment, it should take no more than fifteen minutes to create this delicious dessert! Enjoy!
🍨 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Ingredient notes:
- 24 ice cream sandwiches
- 1 large (16 ounces) container of Cool Whip, thawed
- Hot fudge sauce
- Caramel sauce
- M&M’s or any other toppings of your choice
🔄 Variations
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.
🥄 How to make ice cream sandwich cake recipe
- In a 9x13-inch pan, place 12 sandwiches in a single layer.
- Scoop half of the Cool Whip onto the ice cream layer and spread it evenly.
- Drizzle hot fudge sauce and caramel sauce over the topping.
- Add the remaining 12 ice cream sandwiches in a single layer, then drizzle on more fudge and caramel sauce.
- Scoop the remaining Cool Whip on top of the cake and spread it out evenly.
- Cover the cake with plastic wrap and freeze for at least 3 hours until completely firm.
- Top the cake with more chocolate sauce and caramel sauce over top of the cake, then sprinkle with M&M’s or any other toppings that you like.
- Cut the cake into pieces and serve frozen.
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.
🍧 Easy Ice Cream Cake 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
Directions
- In an 8x8-inch pan, place 6 of the sandwiches in a single layer.
- Scoop half of the Cool Whip onto the sandwich layer and spread it evenly.
- Drizzle sauce and caramel sauce over the Cool Whip.
- Add the remaining 6 ice cream sandwiches in a single layer, then drizzle on more chocolate and caramel sauce.
- Scoop the rest of the Cool Whip on top of the cake and spread it out evenly.
- Cover the cake with plastic wrap and freeze for at least 3 hours until completely firm.
- Drizzle more hot fudge and caramel sauce over top of the cake, then sprinkle with M&M’s or any other toppings that you like.
- Cut the cake into pieces and serve frozen.
👩🍳 Chef Tips For The Best Ice Cream Sandwich Cake
These tips should help you create an amazing ice cream sandwich cake every time!
- Use a good quality ice cream sandwich to ensure the best ice cream cake
- Allow the non diary whipped topping to thaw completely before using it so that it spreads easily.
- Warm the fudge sauce slightly in the microwave to make it easier to drizzle over the cake. Be careful not to overheat it though as it can melt the topping.
- Line your pan with parchment paper or aluminum foil before assembling your cake for easy removal.
- Freeze your cake for at least 3 hours until it’s firm, but it may take up to 8 hours depending on the ingredients used.
- Be creative with toppings! Add sprinkles, crushed cookies, chopped candy bars, nuts, fresh fruit or any other toppings you like to make your cake unique.
- When assembling the layers, try not to overlap too much so that you have a nice even layer on top of each other.
- Use plastic wrap tightly around the pan when freezing so that air doesn’t get in and cause freezer burn.
- You can use any flavor of ice cream sandwiches such as Neapolitan ice cream or kool whip for different flavor combinations every time you make this recipe!
- If you want a more chocolatey dessert, swap out some of the caramel sauce with chocolate syrup or use chocolate ice cream sandwiches.
❄️ Storage tips for this summer dessert
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:
When it comes to serving ice cream sandwich cake, the answer is yes and no. It really depends on how long the cake has been in the freezer and how firm you prefer your dessert.
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.
A good rule of thumb is to let the cake sit at room temperature for 5-10 minutes before serving. This will give the cake just enough time to soften up without melting too much.
Remember that any toppings such as M&M’s or sprinkles may fall off if served too soft while any hot chocolate or caramel sauce may run if served too warm. If you want your toppings and sauces to remain intact until serving time, be sure not to let your cake thaw for too long.
Transporting an ice cream sandwich cake can be challenging, but it’s definitely doable with a few simple tips. Here are some things you can do to transport your cake without melting it:
Use a cooler or insulated bag: This will help keep the cake as cool as possible during transportation. Freeze the cake solid before transporting: If possible, freeze the cake for at least 24 hours before transporting it. This will help ensure that it stays frozen longer during transit. Wrap your frozen cake tightly in plastic wrap and then aluminum foil to help insulate it further. If you need to transport the cake over a long distance or in hot weather, consider using dry ice, gel packs or ice packs to keep it cool. Keep the car cool: If you’re driving with the cake, make sure to keep your car as cool as possible during transportation by using air conditioning or rolling down windows. Transport upright: It’s important to transport your cake upright so that none of the layers get squished or damaged during transportation. And try to minimize the amount of time that your ice cream sandwich cake spends out of the freezer by transporting it as quickly as possible from one location to another.
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Ice Cream Sandwich Cake Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 24 ice cream sandwiches (unwrapped)
- 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 of the ice cream sandwiches in a single layer.24 ice cream sandwiches
- Scoop half of the Cool Whip onto the ice cream sandwich layer and spread out evenly.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 with plastic wrap and freeze for at least 3 hours until completely firm.
- 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
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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