When the heat is on and nobody wants to bake—but dessert is still very much required—this Easy Ice Cream Sandwich Cake comes to the rescue. It’s cold, creamy, layered with classic chocolate sandwich ice cream bars, and topped with whipped cream and all the good stuff. Think of it as an ice cream sundae meets a cake, but with zero effort.
I first made this for a backyard BBQ when I needed a dessert I could throw together without turning on the oven. Let’s just say it was the star of the table. Everyone—from toddlers to grandparents—went back for seconds. Now, I make it for birthdays, summer holidays, and every time I want to impress without stressing.
Let me walk you through how I make it and why it’s the MVP of no-bake desserts.
Why This Ice Cream Sandwich Cake Works
This recipe is a masterclass in shortcuts that still taste amazing. Here’s what makes it a summer essential:
- No baking, no stove, no sweat
- Only a few ingredients
- Super customizable with toppings and flavors
- Can be made ahead and stored in the freezer until serving time
Ingredients You’ll Need
(Serves 12 | Prep Time: 10–15 minutes | Freeze Time: 2–4 hours or overnight)
- 12 ice cream sandwiches (chocolate or vanilla)
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1/2 cup hot fudge sauce, warmed just enough to spread
- 1/2 cup caramel sauce
- 1/2 cup mini chocolate chips or chopped candy (M&Ms, peanut butter cups, crushed Oreos—go wild!)
- Optional: maraschino cherries, sprinkles, crushed nuts, or sliced bananas
How I Make Ice Cream Sandwich Cake
1. Lay the Base Layer
I start by unwrapping six ice cream sandwiches and lining them up side by side in a single layer on a foil-lined baking dish or tray (about 9×13 or slightly smaller). If needed, I trim one to fit perfectly.
2. Add the Good Stuff
I spread half of the whipped topping over the sandwiches, then drizzle the warm fudge sauce and caramel over the top. I sprinkle with a handful of mini chocolate chips or crushed candy bars. This is where I like to add a bit of crunch.
3. Repeat the Layers
I add another layer of six ice cream sandwiches, then spread the rest of the whipped topping on top. I drizzle more caramel or fudge, and finish with another sprinkle of chocolate chips or candies.
4. Freeze Until Firm
I pop the whole thing into the freezer for at least 2–4 hours, or overnight if I’m making it ahead. Once it’s fully frozen, I slice it just like a cake and serve it cold—no plates required if you’re feeling casual.
My Tips for the Best Ice Cream Sandwich Cake
- Work fast: The sandwiches soften quickly. I unwrap everything before I start building.
- Use a serrated knife: It cuts through the frozen layers more easily.
- Line the pan with foil: It makes lifting and slicing the cake way easier.
- Customize for themes: Use red and blue sprinkles for the 4th of July, or add crushed cookies for a cookies-and-cream twist.
- Let it sit out a few minutes before slicing: Not too long—just enough to make cutting easier.
How I Store and Serve It
I store this cake in the freezer, tightly covered with foil or plastic wrap. It keeps for up to a week—though it rarely lasts that long. You can also pre-slice it and store the slices individually wrapped for quick grab-and-go treats.
For serving, I love bringing it out for birthdays, cookouts, or just because it’s summer. It’s the kind of dessert people don’t expect—but absolutely love.
FAQs From My Kitchen
Q: Can I use flavored ice cream sandwiches?
A: Definitely. Cookies and cream, mint chip, or Neapolitan work great and add fun variety.
Q: Can I make this gluten-free?
A: Yep—just use gluten-free ice cream sandwiches and double-check your toppings.
Q: What’s the best way to transport it to a party?
A: Freeze it overnight, then keep it in a cooler with plenty of ice packs. Slice on-site just before serving.
Q: Can I make it in a loaf pan or different shape?
A: Yes! A loaf pan makes a cute mini version and is great for smaller gatherings or slicing into bars.
Why This Cake Is Always in My Summer Freezer
This Easy Ice Cream Sandwich Cake is the kind of recipe that makes you feel like a dessert genius without actually doing much. It’s nostalgic, refreshing, and impossible to mess up. Whether you’re feeding a group or just want a cold sweet treat to keep in the freezer, this one always delivers.
So go ahead—skip the oven and make this cake instead. Summer’s too short not to have a little fun with your dessert.
This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert
Ingredients
- 2 cups hot fudge sauce
- 2 cups caramel sauce
- 2 cups mini chocolate chips or chopped candy
- 12 chocolate sandwich ice cream bars
- 3 cups whipped cream
- 1 cup crushed nuts (optional)
- 1 cup sprinkles (optional)
Instructions
- Line a 9×13 inch baking dish with parchment paper or foil.
- Spread a layer of hot fudge sauce on the bottom of the dish.
- Cut the ice cream sandwiches in half and arrange them in a single layer over the hot fudge.
- Drizzle half of the caramel sauce over the ice cream sandwiches.
- Spread half of the whipped cream over the caramel layer.
- Sprinkle mini chocolate chips or chopped candy over the whipped cream.
- Repeat the layers: another layer of ice cream sandwiches, caramel sauce, whipped cream, and toppings.
- Finish with a layer of whipped cream and top with crushed nuts and sprinkles if desired.
- Cover and freeze for at least 4 hours or until firm.
- Slice and serve chilled.
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