This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep.
Your family’s new favorite dessert! This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that’s ready with just 10 minutes of prep. Bring on summer!
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 like measuring specific ingredients, waiting for dough to rise, or turning on a hot oven.
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!
Best of all, you only need a handful of basic supplies to pull together this easy dessert in minutes!
Ingredients for an Ice Cream Sandwich Cake:
- 24 ice cream sandwiches
- Chocolate syrup
- Caramel syrup
- Frozen whipped topping (thawed)
- Topping of choice (more on that in a minute!)
You hardly need a real recipe for this beauty, since there’s nothing to measure. Instead, just assemble and freeze!
First, place 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)!
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.
Top the 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 here).
Repeat the layers once more, and you’re done! Just pop the Ice Cream Sandwich Cake into your freezer to firm up before slicing and serving.
This simple no-bake dessert is so easy that you truly cannot mess it up!
Stephanie offered a few different suggestions for flavor variations, so I thought I’d share those ideas as well. Have fun with your toppings!
VARIATIONS — ICE CREAM SANDWICH CAKE:
- Try different flavors of ice cream sandwiches. In addition to the standard chocolate and vanilla, stores now sell Cookies & Cream ice cream sandwiches, Salted Caramel ice cream sandwiches, and Neopolitan ice cream sandwiches.
- Use different syrups, such as a strawberry ice cream syrup for a fruity twist!
- Mix up the toppings. I used mini M&M’s (which are a favorite at my house), but Stephanie also suggested coarsely crushed Oreos, Heath toffee bits, or chocolate chips. Stephanie’s friend even used crushed waffle cones and chopped peanuts so that the Ice Cream Sandwich Cake would taste like a Drumstick cone! Love that idea.
- 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!
I have no doubt that any combination you choose will be absolutely AH-MAZING!
More easy dessert recipes that you might enjoy:
5-Ingredient 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.
Ingredients
- 24 ice cream sandwiches
- 16 ounces frozen whipped topping (such as Cool Whip), thawed
- Chocolate syrup
- Caramel syrup
- Topping of choice: such as mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, etc.
Instructions
-
Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You will 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.
-
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. Sprinkle with additional toppings.
-
Freeze until ready to serve.
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!
Wonderful! Isn’t it amazing?! We can’t get enough! 🙂
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
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!
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
In your picture did you do three layers?
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!
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?
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. 🙂
I wonder if real whipped cream would work instead of Cool Whip? Or would it get the wrong consistency when it freezes?
Hi, KC! Yes — I think the fresh whipped cream should work fine. 🙂
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.
That’s awesome, Renee! I’m so glad that your friends enjoyed it!
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?
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!
I made this for July 4th and used crushed peanuts so it tasted like an ice cream drumstick. Everyone raves about it.
Sounds like the perfect combo, Barb! YUM! 🙂
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.
Awesome! Enjoy, Tina! You’re smart to have made two of them — you’ll want the extra for home! 🙂
Can I use real whipped cream?
Hi, Elisa! I think so, but I haven’t tried it myself. Let me know if you give it a shot!
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.
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!
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.
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!
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!
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!
Can I make this the night before and freeze?!?! Should I wait to do the topping until I serve?
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!
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.
Great tip about the foil pan — those domed lids are great! I can imagine that the butterfinger and Reese’s versions were delicious!
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.
Sounds like a perfect addition, Dianne! 🙂