This easy ice cream sandwich cake is super quick to make at home, with just 3 ingredients!
Why you’ll love this ice cream sandwich cake
- The frozen dessert is fun to prepare and perfect for birthdays, sleepovers, summer pool parties, or Fourth of July barbecues with family and friends.
- All of the ingredients should be readily available at your local grocery store.
- And unlike other similar ice cream cake recipes, this one requires no cream cheese, condensed milk, heavy cream, or chocolate pudding mix.
- It’s simple to customize and create different flavors, and everyone gets to add their own favorite toppings!
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Step by step recipe video
Key ingredients
Ice cream sandwiches – To fill a standard 9×13 inch baking pan, you will need about nineteen full size vanilla ice cream sandwiches. Any brand will do, including gluten free, sugar free, or dairy free and vegan ice cream sandwiches. Mini ice cream sandwiches are also fine to use.
Whipped topping – I recommend full fat frozen whipped topping, because I have not tested the recipe with low fat or fat free varieties. Once again, keto and dairy free alternatives to Cool Whip work as well.
If you cannot find whipped topping, substitute an equal amount of ice cream. Feel free to use any flavor ice cream. I’ve made this DIY summer dessert in the past with vanilla, chocolate, and cookie dough ice cream, and it’s always delicious.
Variations and topping ideas
Red, white, and blue – For an easy patriotic ice cream sandwich cake, decorate the dessert with fresh blueberries, raspberries or sliced strawberries, and optional fruit jam between each layer. If you’re feeling fancy, arrange the berries in the shape of a flag. Top each slice with festive holiday sprinkles and a cherry if desired.
Cookies and cream – Sprinkle one cup of crushed OREO cookies on top of each ice cream sandwich layer. Add chocolate syrup and more OREOs at the end for presentation.
Nutella – Spread a layer of store bought or Homemade Nutella in between each layer. Sprinkle toasted hazelnuts over the finished ice cream cake.
Caramel fudge – This version is for true dessert lovers with a sweet tooth. Drizzle one 12 ounce jar of caramel sauce and one 12 ounce jar of hot fudge sauce over the first and second layers of whipped topping. Garnish with chopped peanuts, pecans, M&M’s, Butterfingers, Snickers, sliced bananas, or chocolate chips.
Dark chocolate – Use chocolate ice cream sandwiches instead of vanilla. Add the optional chocolate fudge sauce, and top with chocolate cookies or chocolate peanut butter cups.
Want a healthy version? Try this Yogurt Breakfast Cheesecake
How to make an ice cream sandwich cake
- Unwrap the ice cream sandwiches ahead of time and store them in the freezer. This makes assembly a breeze once you’re ready to prepare the no bake cake.
- Thaw one container of whipped topping for three to four hours in the refrigerator so it will be easier to spread. For best results, do not leave out on the counter or microwave, as it could result in soupy cream.
- Arrange a single layer of ice cream sandwiches in a rectangular 9×13 inch pan, cutting one sandwich in half so they fill the entire bottom of the pan. (See the photos and video below for a visual tutorial.)
- Spread one container of whipped topping evenly over the layer of frozen sandwiches. If using the chocolate fudge sauce and caramel sauce, drizzle them on at this time too.
- Next, add a second layer of ice cream sandwiches. Then cover the pan and freeze for an hour or more. When preparing the homemade ice cream sandwich cake for a party, I like to follow steps one through five the day before and then freeze overnight. This means less work to do on the day of the event.
- A few hours in advance, thaw the second container of whipped topping in the refrigerator. Spread it over the frozen cake just before serving.
- Garnish with crumbled cookies, chocolate syrup, or your toppings of choice. This time, I chose to decorate the cake with patriotic fresh berries. Alternatively, leave the cake plain and let guests each garnish their own slices however they choose.
- Slice and serve the ice cream pie on dessert plates with forks or spoons.
Frequently asked questions
I do not recommend swapping prepared heavy whipping cream for the Cool Whip style frozen topping. Homemade dairy whipped cream lacks stabilizers and may separate. However, you can use ice cream or nondairy ice cream, like this Coconut Ice Cream.
Immediately freeze any leftover slices so they do not melt. Store leftovers in a tightly covered container in the freezer for up to one week.
Absolutely! The recipe as written yields a giant ice cream sandwich cake that can serve up to twenty five people. If you are only making it for your own family or a small gathering, simply cut all ingredients in half to fill a smaller pan. In other words, buy just one tub of whipped topping and ten ice cream sandwiches (or enough to fill the bottom of an eight inch pan).
Use any flavor you wish. The cake is fantastic with chocolate, mint chocolate chip, or Neapolitan ice cream sandwiches. Or replace the sandwiches with chocolate chip cookie sandwiches to make a Chipwich ice cream cake instead.
Ice Cream Sandwich Cake
Ingredients
- 19 ice cream sandwiches (dairy free, gluten free, or low carb varieties work too)
- 2 containers frozen whipped topping (Cool Whip or nondairy alternative) or vanilla ice cream (16 oz total)
- 12 oz hot fudge sauce (optional)
- toppings of choice
Instructions
- 1. Unwrap all of the ice cream sandwiches ahead of time. Thaw the containers of whipped topping in the refrigerator (not the counter or microwave) for three hours prior to use. This step makes them easier to spread.
- 2. Cover the bottom of a 9×13 inch pan with a single layer of ice cream sandwiches. You may need to cut the sandwiches to fit. (See video below for a helpful visual.)
- 3. Spread one container of the whipped topping over the ice cream sandwich layer. If using hot fudge sauce, drizzle it on now as well.
- 4. Add a second layer of ice cream sandwiches, then cover the pan and freeze at least 1 hour or overnight.
- 5. When ready to serve, spread a second thawed container of frozen whipped topping on top of everything. Garnish as desired with cookies, chocolate chips, patriotic berries, or cake toppings of your choice. You can slice and serve without toppings if preferred, letting guests decorate their own slices.
- 6. Store leftover ice cream sandwich cake covered in the freezer for up to a week.
Notes
More no bake frozen desserts
Buster Bars (homemade Dairy Queen copycat recipe)
