This cake is incredibly simple to make with just a few store-bought ingredients and no baking required. It comes together in minutes, looks impressive, and can be customized with endless topping combinations. It’s perfect for making ahead and storing in the freezer, making it one of the easiest desserts you’ll ever prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vanilla ice cream sandwiches
Whipped topping (such as Cool Whip)
Chocolate syrup
Caramel sauce (optional)
Mini chocolate chips or crushed cookies
Crushed candy (like M&Ms, Reese’s, or Oreos)
Directions
Line the bottom of a 9×13-inch baking dish with unwrapped ice cream sandwiches, trimming to fit as needed.
Spread half of the whipped topping evenly over the sandwiches.
Drizzle chocolate syrup and optional caramel sauce over the whipped topping.
Sprinkle a layer of mini chocolate chips or crushed candies on top.
Repeat with another layer of ice cream sandwiches, whipped topping, more syrup, and toppings.
Cover tightly with plastic wrap or foil and freeze for at least 4 hours, or until firm.
Before serving, let the cake sit at room temperature for 5–10 minutes for easier slicing.
Servings and timing
This recipe makes approximately 12 servings. Prep time: 10 minutes Freeze time: 4 hours Total time: 4 hours 10 minutes
Variations
Flavor twist: Use chocolate, mint, or Neapolitan ice cream sandwiches.
Topping options: Add chopped nuts, sprinkles, or fresh berries for different textures and flavors.
Layer with cookies: Add a layer of crushed cookies like Oreos or graham crackers between sandwich layers.
Peanut butter version: Drizzle peanut butter or mix it into the whipped topping for a nutty twist.
Mini cakes: Make individual versions using mini ice cream sandwiches and cupcake tins.
Storage/Reheating
Store the Ice Cream Sandwich Cake tightly wrapped in the freezer for up to 1 week. Do not refreeze if it has been fully thawed. No reheating required—just thaw slightly at room temperature before slicing and serving.
FAQs
Can I make this cake ahead of time?
Yes, it’s ideal for making ahead. Prepare it the night before and keep it frozen until serving.
Do I need to unwrap the ice cream sandwiches before layering?
Yes, be sure to unwrap all the sandwiches for easy and smooth layering.
Can I use homemade whipped cream?
Yes, but store-bought whipped topping tends to hold up better when frozen.
What kind of pan should I use?
A 9×13-inch dish is ideal, but any freezer-safe dish of similar size will work.
How long should it thaw before slicing?
Let it sit at room temperature for 5–10 minutes for cleaner, easier slicing.
Can I use different sauces?
Absolutely. Try caramel, fudge, strawberry syrup, or peanut butter drizzle.
What candy works best?
Crushed Oreos, mini M&Ms, Reese’s Pieces, or toffee bits all work great.
Can I freeze leftovers?
Yes, as long as the cake hasn’t fully thawed before. Keep it tightly covered.
Can I make this dessert gluten-free?
Yes, use gluten-free ice cream sandwiches and toppings to make a gluten-free version.
How do I cut clean slices?
Use a sharp knife dipped in warm water and wiped between cuts for neat slices.
Conclusion
Ice Cream Sandwich Cake is the ultimate easy dessert that’s both fun to make and incredibly satisfying to eat. With layers of creamy, chocolatey goodness and crunchy toppings, it’s a guaranteed hit at any event. Whether you’re making it for a birthday, a potluck, or just to cool off on a hot day, this frozen treat is always a winner.
Ice Cream Sandwich Cake is a no-bake, frozen dessert made by layering ice cream sandwiches, whipped topping, chocolate syrup, and candy or cookie toppings. It’s the perfect cool treat for summer parties, birthdays, or make-ahead entertaining.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:4 hours 10 minutes
Yield:12 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
12–16 vanilla ice cream sandwiches, unwrapped
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
1/2 cup chocolate syrup
1/4 cup caramel sauce (optional)
1/3 cup mini chocolate chips
1/2 cup crushed candy (e.g., M&Ms, Reese’s, or Oreos)
Instructions
Line the bottom of a 9×13-inch freezer-safe dish with a layer of unwrapped ice cream sandwiches, trimming to fit as needed.
Spread half of the whipped topping evenly over the sandwiches.
Drizzle chocolate syrup and optional caramel sauce over the whipped topping.
Sprinkle with mini chocolate chips and crushed candy.
Repeat with a second layer of ice cream sandwiches, remaining whipped topping, more syrup, and toppings.
Cover tightly with plastic wrap or foil and freeze for at least 4 hours, or until firm.
Before serving, let the cake sit at room temperature for 5–10 minutes to soften slightly for easier slicing.
Notes
Use different ice cream sandwich flavors for variety (chocolate, Neapolitan, mint, etc.).Drizzle peanut butter or fudge for a flavor twist.Add a layer of crushed cookies or graham crackers between layers for texture.Make individual servings in cupcake tins with mini sandwiches.Use a sharp knife dipped in warm water for clean slices.
