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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

Square featured image of a slice of ice cream sandwich cake on a white plate

Ice Cream Sandwich Cake

4.93 from 14 votes
Prep: 10 minutes
Cook: 0 minutes
Chilling Time 2 hours
Total: 2 hours 10 minutes
Servings 24 slices
Calories 239.2 kcal
This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that’s ready with just 10 minutes of prep. 

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: 1sliceCalories: 239.2kcalCarbohydrates: 32.5gProtein: 3.1gFat: 10.5gSaturated Fat: 7.4gCholesterol: 20.2mgSodium: 156.3mgPotassium: 2.9mgSugar: 17.8g
Keyword: ice cream cake, ice cream cake with ice cream sandwiches, ice cream sandwich cake, no bake dessert
Course: Dessert
Cuisine: American
Author: Blair Lonergan

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

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 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!

      1. 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!

  2. 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

    1. 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!

    2. 5 stars
      Been making this for years and always a hit. You can use whatever you like for ice cream and toppings.

  3. 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

    1. 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!

  4. 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?

    1. 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. 🙂

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

  6. 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.

  7. 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?

    1. 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!

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

  9. 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.

    1. Awesome! Enjoy, Tina! You’re smart to have made two of them — you’ll want the extra for home! 🙂

      1. 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.

        1. 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!

  10. 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.

    1. 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!

  11. 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!

    1. 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!

    1. 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!

  12. 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.

    1. Great tip about the foil pan — those domed lids are great! I can imagine that the butterfinger and Reese’s versions were delicious!

  13. 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.

  14. 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?!

    1. 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.

  15. 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!!

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

  16. 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!

    1. 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. 🙂

  17. 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.

  18. 5 stars
    Came out delicious!! We used crushed oreo cookies so I didn’t use the caramel. One thing I would have done differently was put a layer of crushed oreos before the first layer of ice cream sandwiches. Everyone ranted !!

    1. I made this once before and it was so delicious! Planning to make it again and wondered if I could use fresh whipping cream instead of frozen kind? Have you tried this?

  19. 5 stars
    Ice cream sandwiches are a favorite ice cream treat around our house! I made this for my son’s 6th birthday last year. He liked it so much that he requested it again this year for his 7th birthday cake(which was yesterday). Thanks for sharing this simple recipe! Its a hit!!

    1. Happy birthday to your son! We’re so happy you all enjoy this recipe so much and hope he had a wonderful day.

    2. I have made this cake before and it was AMAZING and so easy!! to make it even more amazing, I added about 1 to 1 1/2 pints of softened fudge swirl ice cream (your ice cream of choice), which I left out to soften so I can spread on top of the first 12 ice cream sandwiches, and then I covered the second layer of 12 ice cream sandwiches with Cool Whip!!

  20. 5 stars
    Eek! I forgot to add the chocolate and caramel syrup between the layers. Do you think the ice cream cake will stay together? I was thinking of drizzling the syrup on top when I serve it. I don’t want to have to start all over again if I don’t have to. What do you think? Thanks in advance. I’ve made it before and it is delicious and a favorite in my house.

  21. 5 stars
    made this cake but on a smaller scale. i used 12 ice cream sandwiches six on the bottom with white icing on top then added six more ice cream sandwhiches to the top covered the whole thing in whip cream even the sides as i used a cake container to make it. then topped with smarties. It’s in the freezer now for my sons birthday. I am hoping it is well loved. Thanks for the idea