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    Home » What We're Eating » Ice Cream Sandwich Cake {Just 5 Ingredients!}

    Ice Cream Sandwich Cake {Just 5 Ingredients!}

    Published: Apr 8, 2021 by Blair Lonergan

    Jump to Recipe Jump to Video
    Long collage image of ice cream sandwich cake
    Overhead shot of a pan of ice cream sandwich cake with text title box at top
    Bite out of a slice of ice cream sandwich cake with text title box at top
    Close up side shot of a piece of ice cream sandwich cake on a plate with text title box at top
    Overhead image of a pan of ice cream sandwich cake with text title overlay
    Close up side shot of a slice of ice cream sandwich cake on a plate with text title overlay
    Bite taken out of a piece of ice cream sandwich cake with text title overlay

    Your family's new favorite, easy dessert! This 5-ingredient ice cream sandwich cake is a no-bake treat that's ready with just 10 minutes of prep. Just layer ice cream sandwiches with Cool Whip and all of your favorite toppings -- chocolate syrup, caramel sauce, sprinkles, M&M's, and more -- then re-freeze, slice, and serve. Bring on summer!

    Two plates of ice cream sandwich cake on a white table

    How to Make Ice Cream Sandwich Cake | 1-Minute Video

    If you're not much of a baker, then this is the dessert for you! It's perfect for those of us who always seem to need a crowd-pleasing potluck dish to serve to family and friends, but we don't always have time to whip up a homemade cake from scratch. With layers of store-bought ice cream sandwiches and whipped topping, you can assemble this no-bake easy ice cream cake in about 10 minutes. Mix up the flavors or add different toppings -- once you know how to make ice cream sandwich cake, the options are endless! Kids and adults love this simple dessert.

    Placing ice cream sandwiches in pan

    Ingredients

    • Ice cream sandwiches: you will need approximately 24 ice cream sandwiches for this 9 x 13-inch cake. I use vanilla ice cream sandwiches, but you can pick your favorite flavor.
    • Chocolate syrup and caramel syrup: add extra flavor to the ice cream cake, making it taste just like a sundae! I like Hershey's brand chocolate syrup and this Smucker's caramel syrup, but other varieties of hot fudge sauce and caramel sauce will work.
    • Frozen whipped topping: such as Cool Whip. Just make sure to thaw it in the refrigerator before trying to spread it on the cake. You can whip your own cream at home, as you would do for this icebox cake, if you prefer.
    • Toppings of choice: I've shown mini M&M candies here, but you can add almost any toppings that you prefer. See the notes below for other suggestions.
    Drizzling chocolate syrup on ice cream sandwich cake

    How to Make Ice Cream Sandwich Cake

    Regular blog readers know that I'm a big fan of quick-prep, family-friendly recipes, so it's no surprise that Stephanie sent me this idea via email a couple of weeks ago. One look at her instructions and I knew that it would be a winner in our house! After one taste, I knew that I better share it with all of you, too!

    1. Arrange 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. As you can see from the photo below, you will need to cut the last ice cream sandwich in half in order to get it to fit in the pan. Trust me -- this doesn't have to be perfect (it will still taste amazing)!
    2. Allow the ice cream sandwiches to soften a bit, and then use the back of a spoon (or your fingers) to gently press them down a little bit. You can skip this step if you're using a particularly deep pan.
    3. Top the first layer of ice cream sandwiches with a layer of whipped topping, drizzle with chocolate and caramel syrups, and sprinkle with toppings of choice (I used mini M&M's and sprinkles here).
    4. Repeat the layers once more, using the remaining Cool Whip to "frost" the top of the cake.
    5. Freeze the homemade ice cream sandwich cake for at least 1-2 hours or overnight, until firm.
    Overhead shot of hand about to slice ice cream sandwich cake with gold knife

    Storage

    Wrapped tightly with aluminum foil or plastic wrap, this easy ice cream cake will keep in the freezer for up to 1 week. This simple no-bake dessert is so easy that you truly cannot mess it up!

    Square side shot of two slices of ice cream sandwich cake on white table

    Recipe Variations for Ice Cream Cake with Ice Cream Sandwiches

    • Neapolitan Ice Cream Sandwich Cake: Use Neapolitan ice cream sandwiches for a combination of chocolate, strawberry and vanilla ice cream in your cake. You can garnish the cake with sliced fresh strawberries just before serving and sprinkle with chocolate chips. A drizzle of strawberry syrup would also be a good swap for the caramel.
    • Magic Shell: instead of the chocolate syrup, drizzle the top of the cake with Magic Shell topping.
    • Oreo Ice Cream Sandwich Cake: instead of the M&M's, make the ice cream cake with ice cream sandwiches and a layer of coarsely crushed Oreo cookies (in lieu of the M&M's or other toppings). You can also use Cookies and Cream flavored ice cream sandwiches or chocolate ice cream sandwiches.
    • Birthday Cake Ice Cream Sandwich Cake: put a birthday spin on this fun dessert! You can purchase Blue Bunny Birthday Cake Ice Cream Sandwiches at many grocery stores and Super Target stores. Use rainbow sprinkles as a fun topping, too.
    • Toppings: I used mini M&M's (which are a favorite at my house), but Stephanie also suggested coarsely crushed Oreos, Heath toffee bits, chopped candy bars (such as Snickers or Milky Way), chocolate chips, crushed waffle cones, chopped peanuts (or other nuts like almonds or pecans), Reese's pieces or Reese's peanut butter cups.
    • Sprinkles: Garnish with different colored sprinkles to match the upcoming holidays. For instance, one reader suggested using red, white and blue sprinkles for Memorial Day or July 4th, or you can pick rainbow sprinkles for a birthday party!
    Fork taking a bite out of a slice of ice cream sandwich cake on a white plate

    Tips for the Best Ice Cream Sandwich Cake Recipe

    • Use a very deep baking dish, if possible. I've shown a deep lasagna pan here. If your dish is deep, you don't need to press down on the first layer of ice cream sandwiches -- just skip that step.
    • Thaw the whipped topping in the refrigerator overnight before you plan to assemble the cake. Do not thaw the whipped topping on the counter at room temperature, or the texture will be runny.
    • Allow the ice cream sandwiches to soften slightly so that you can gently press them down as you're creating the layers. This will help them fit in the pan!
    • Prepare the cake at least 1-2 hours in advance of when you plan to serve it. The cake needs adequate time to firm up in the freezer again before you slice into it.
    Two plates of ice cream sandwich cake on white plates with gold forks

    More Easy Dessert Recipes to Try

    • One-Bowl Buttermilk Chocolate Cake
    • Oreo Poke Cake
    • Chocolate Bundt Cake (using cake mix!)
    • Quick and Easy Banana Pudding (no-bake!)
    • Lemon Bundt Cake (starts with a box of cake mix!)
    • Cookie Ice Cream Sandwiches (no-bake!)
    • Old-Fashioned Icebox Cake
    • Bisquick Peach Cobbler
    • Rustic Peach Galette
    • Easy Blueberry Cobbler
    Two plates of ice cream sandwich cake on a white table
    Print Pin
    4.88 from 8 votes

    Ice Cream Sandwich Cake

    This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep. 
    Course Dessert
    Cuisine American
    Keyword ice cream cake, ice cream cake with ice cream sandwiches, ice cream sandwich cake, no bake dessert
    Prep Time 10 minutes
    Cook Time 0 minutes
    Chilling Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 24 slices
    Calories 239.2kcal
    Author Blair Lonergan

    Ingredients

    • 24 ice cream sandwiches
    • 16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
    • Chocolate syrup
    • Caramel syrup
    • Topping of choice: such as mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips, etc.

    Instructions

    • Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish. 
    • Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
    • Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
    • Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
    • Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.

    Video

    Notes

    • Use a very deep baking dish, if possible. I've shown a deep lasagna pan here. If your dish is deep, you don't need to press down on the first layer of ice cream sandwiches -- just skip that step.
    • Thaw the whipped topping in the refrigerator overnight before you plan to assemble the cake. Do not thaw the whipped topping on the counter at room temperature, or the texture will be runny.
    • Allow the ice cream sandwiches to soften slightly so that you can gently press them down as you're creating the layers. This will help them fit in the pan!
    • Prepare the cake at least 1-2 hours in advance of when you plan to serve it. The cake needs adequate time to firm up in the freezer again before you slice into it.

    Nutrition

    Serving: 1slice | Calories: 239.2kcal | Carbohydrates: 32.5g | Protein: 3.1g | Fat: 10.5g | Saturated Fat: 7.4g | Cholesterol: 20.2mg | Sodium: 156.3mg | Potassium: 2.9mg | Sugar: 17.8g

    This post was originally published in June, 2018. The photos were updated in May, 2022.

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    Reader Interactions

    Comments

    1. Megan

      June 11, 2018 at 8:53 am

      I made this last night with the kids and we all loved it!! So easy to make and it’s delicious as well ???? Thanks for the recipe, Blair!

      Reply
      • Blair

        June 11, 2018 at 1:51 pm

        Wonderful! Isn't it amazing?! We can't get enough! 🙂

        Reply
        • Sandy

          July 16, 2020 at 8:54 pm

          I make this but I use half vanilla ice cream and half whipped topping mixed together. I usually use crushed butterfinger candy bars or Reese's cups for the candy layer. We love it!

          Reply
          • Blair

            July 17, 2020 at 4:49 pm

            That sounds delicious too, Sandy!

            Reply
    2. Erin Smith

      March 25, 2019 at 1:50 pm

      5 stars
      tastes amazing. My coworker made this and I jumped online to see what all was in it. Hers had Heath bits and OMG... so good. Thanks for the recipe. My kiddos will go crazy for this!!q

      Reply
      • Blair

        March 25, 2019 at 4:19 pm

        Thanks, Erin! Yes -- this is definitely a crowd-pleaser! 🙂 The Heath bits are an amazing addition. I love how customizable the recipe is. You can use just about any flavors that you love!

        Reply
    3. Brenda Bombard

      April 23, 2019 at 4:20 pm

      You don't have to sell me on this Ice Cream Sandwich Cake, we had it some time ago and it was a big hit with everyone. We prefer simple topping piled high with cool whip. Fantastic

      Reply
    4. Sherri

      May 07, 2019 at 4:40 pm

      In your picture did you do three layers?

      Reply
      • Blair

        May 07, 2019 at 4:53 pm

        I did it exactly as described in the recipe. A layer of ice cream sandwiches, a layer of Cool Whip, sauces and toppings, and then another layer of ice cream sandwiches. Finally finished with another layer of Cool Whip, sauces and toppings. 🙂 So I guess that's technically 4 layers: 2 layers of ice cream sandwiches and 2 layers of the Cool Whip combo. Hope that makes sense!

        Reply
        • Tiffany Mcdonald

          August 29, 2021 at 11:53 pm

          5 stars
          Making this for my daughter's big 18th birthday hole she likes it wish me luck!

          Reply
          • Blair

            August 30, 2021 at 5:10 am

            I'm sure she'll love it, Tiffany! Happy birthday to your daughter. 🙂

            Reply
    5. Karissa

      June 28, 2019 at 9:55 pm

      I prepped my cake the night before an event would you say it needs to be covered if in the freezer overnight or will it be ok uncovered?

      Reply
      • Blair

        June 29, 2019 at 5:17 am

        It should be fine for one night without a cover. Any longer, and I'd say that you should cover it to keep it as fresh as possible. 🙂

        Reply
    6. KC

      June 29, 2019 at 10:42 pm

      I wonder if real whipped cream would work instead of Cool Whip? Or would it get the wrong consistency when it freezes?

      Reply
      • Blair

        June 30, 2019 at 5:03 am

        Hi, KC! Yes -- I think the fresh whipped cream should work fine. 🙂

        Reply
    7. Renee

      June 30, 2019 at 1:58 pm

      5 stars
      I made this today for a church gathering. Everyone loved it and asked how to make it! Thanks for this recipe! Will definitely make it again. There’s no end to the garnishes you can try.

      Reply
      • Blair

        June 30, 2019 at 2:25 pm

        That's awesome, Renee! I'm so glad that your friends enjoyed it!

        Reply
    8. Gene

      July 03, 2019 at 9:28 pm

      Made this tonight for the 4th July tomorrow, put on flat cake plate and cover before putting in freezer. Question how long should it sit out before cutting, and how hard is it to cut, and or, does it want to slide when cutting?

      Reply
      • Blair

        July 04, 2019 at 5:14 am

        I'm making it for July 4th as well! 🙂 I would say that it's probably best to let it sit out on the counter for 5-10 minutes before cutting. It's not difficult to cut -- it stays firm and doesn't slide around. Enjoy, and have a great holiday, Gene!

        Reply
    9. Barb C

      July 06, 2019 at 4:04 pm

      I made this for July 4th and used crushed peanuts so it tasted like an ice cream drumstick. Everyone raves about it.

      Reply
      • Blair

        July 06, 2019 at 5:01 pm

        Sounds like the perfect combo, Barb! YUM! 🙂

        Reply
    10. tina

      July 14, 2019 at 2:58 pm

      Just made two of these and put them in the freezer. One for home and one for work tomorrow, the boss' birthday. Can't wait to dig in.

      Reply
      • Blair

        July 14, 2019 at 6:54 pm

        Awesome! Enjoy, Tina! You're smart to have made two of them -- you'll want the extra for home! 🙂

        Reply
    11. Elisa

      July 18, 2019 at 1:53 pm

      Can I use real whipped cream?

      Reply
      • Blair

        July 18, 2019 at 4:19 pm

        Hi, Elisa! I think so, but I haven't tried it myself. Let me know if you give it a shot!

        Reply
        • Lynne Davis

          October 10, 2019 at 5:40 pm

          I made it and forgot to drizzle chic and caramel between layers. Also use Carmel sand ice cream sand on second layer. I must say it was still delish. Had for hubby's 81st bday. Said he would stick around for another cake next year. I will make it for Christmas.

          Reply
          • Blair

            October 10, 2019 at 8:17 pm

            I love that, Lynne! So glad that your husband enjoyed his birthday cake! 🙂 It's worth sticking around for another year to enjoy again, right?! Hah!

            Reply
    12. Pam

      August 17, 2019 at 12:25 am

      This is going to be my cake for my 40th birthday tomorrow. Wish I could have found a gluten free ice cream sandwich so my 11 yo with celiac coukd have sone. He will just have an ice cream sundae instead.

      Reply
      • Blair

        August 17, 2019 at 6:02 am

        Enjoy, Pam! I'm turning 40 later this year -- maybe I need to make myself one, too. 🙂 Sorry that you couldn't find gluten-free ingredients for your little one. He needs his own special treat! xoxo Have a great birthday!

        Reply
    13. Brittany

      September 13, 2019 at 6:40 am

      I am making tonight to serve tomorrow. I’m so thankful I found this recipe. My baby will be 4 tomorrow! He has an egg allergy so cakes are difficult. There are substitutions, but not as good. I wanted something everyone would like! I just know this will be perfect! Is it okay to make in the disposable 9 X 13 pans from the store? I didn’t think it would matter, but I thought I would ask!

      Reply
      • Blair

        September 13, 2019 at 7:23 am

        Hi, Brittany! That's wonderful! I'm so glad that your little one will be able to enjoy the "cake." 🙂 Yes, you can definitely prepare this recipe in the disposable pans. I've done it that way myself! Enjoy!

        Reply
    14. Lauren

      May 13, 2020 at 11:28 am

      Can I make this the night before and freeze?!?! Should I wait to do the topping until I serve?

      Reply
      • Blair

        May 13, 2020 at 12:50 pm

        Hey, Lauren! Yes -- it's perfect to make the day before. You can add the final layer of whipped topping the day before and just pop the whole cake back in the freezer. If you want, you can wait to "decorate" the cake with sprinkles, chocolate sauce, etc. just before serving. Enjoy!

        Reply
    15. Beverly

      May 26, 2020 at 7:51 pm

      5 stars
      I’ve made this using crushed Butterfinger candy bars. Also, chopped up Reese’s Cups are delicious.! This is the easiest dessert to make and looks like you e slaved for hours! I’ve also found that if it’s made in one of the tinfoil cake pans that has a lid, the lid won’t smash the top of the dessert It’s just perfect.

      Reply
      • Blair

        May 27, 2020 at 5:43 am

        Great tip about the foil pan -- those domed lids are great! I can imagine that the butterfinger and Reese's versions were delicious!

        Reply
    16. Dianne

      June 19, 2020 at 7:37 pm

      I have made these for years. I add cherries and nuts that I let sit in pancake syrup. It taste more like a chocolate Sunday.

      Reply
      • Blair

        June 19, 2020 at 7:49 pm

        Sounds like a perfect addition, Dianne! 🙂

        Reply
    17. Jenny

      July 14, 2020 at 12:11 pm

      I just realized I only bought one container of Cool Whip -8 oz. Should I go back to the store or do you think 8oz would be enough?!

      Reply
      • Blair

        July 14, 2020 at 12:14 pm

        Oh, darn! I think you need the full 16 oz, unless you don't mind a very thin layer in the middle and on the top. If you don't want to go back to the store, you could make a smaller cake -- cut all of the ingredients in half and assemble in an 8-inch or 9-inch square pan. I'm not sure if that would be enough to serve your crowd (depends on how many you need to feed), but that's a good option if you don't need as much.

        Reply
        • Jenny

          July 14, 2020 at 12:51 pm

          I'll run back! I am feeding teenagers! Thank you!

          Reply
    18. Joyce

      July 18, 2020 at 8:25 pm

      I made this a few years ago for my granddaughter’s birthday, and I just made it again for my daughter’s housewarming party tomorrow. Going to be 100 degrees here in NJ!!! I think it’ll be a welcomed dessert!!

      Reply
      • Blair

        July 19, 2020 at 8:45 am

        Wonderful! It's definitely the perfect dessert for a hot summer day. Happy housewarming to your daughter! 🙂

        Reply
    19. Christine @ myblissfulmess.com

      April 21, 2021 at 10:26 am

      5 stars
      I was so excited to find this recipe! My daughter has a peanut and tree nut allergy, so she can't have any of the store bought ice cream cakes or the one from DQ. So when I saw this I knew I had to make one for the kids. They LOVED it! I had a slim slice myself, and I must say, it's better than any store bought or DQ cake, and it's so easy! I will be making this again when we have our summer cookouts. Thank you for this! Now my daughter can have her cake and eat it too!

      Reply
      • Blair

        April 21, 2021 at 3:24 pm

        That's amazing, Christine! Thank you so much for letting me know. It makes me really happy that you've found a cake that the whole family can enjoy. 🙂

        Reply
    20. Donna Mills

      July 24, 2021 at 7:53 am

      5 stars
      Mother of Pearl! This ‘recipe’ is a game changer! Made it for grandsons 13th birthday and it was a hit! Will make over and over again and try different ice cream sandwiches, toppings, etc. Thepossibilities are endless.

      Reply
      • Blair

        July 24, 2021 at 10:33 am

        That's great, Donna! I'm so glad that everyone enjoyed it. Happy birthday to your grandson!

        Reply

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