Ice Cream Sandwich Cake

By Stephanie Gallagher

Updated 11/30/18

Ice Cream Sandwich Cake
Stephanie Gallagher
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Freezing Time: 3 hrs
  • Yield: 24-36 Pieces (24-36 Servings)

This ice cream sandwich cake makes a terrific frozen treat for Mother's Day, Memorial Day, the 4th of July, or any summer picnic or party. Purchase pre-made ice cream sandwiches for a quick and easy crowd-pleaser, or make your own ice cream sandwiches with any flavor of ice cream and shortbread, graham crackers, chocolate chip, oatmeal raisin, or favorite flavor of cookies for a truly custom indulgence. Kids can even make this no-bake ice cream sandwich cake by themselves.

These instructions work for assembly with standard rectangular ice cream sandwiches in a 9x13 pan, but you can use square sandwiches in a 9x9 pan or round sandwiches in a springform pan. You may need to cut some of the sandwiches to fill in gaps along the edges. You can even make a free-form ice cream sandwich cake on a sheet pan, then frost it like a layer cake using softened ice cream or flavored whipped cream.

Ingredients

  • 20 standard ice cream sandwiches (vanilla, strawberry, neopolitan, or a mix)
  • 1 (12-ounce) jar hot fudge sauce
  • 12 ounces frozen whipped topping (thawed)
  • 1/2 cup sprinkles

Steps to Make It

  1. Gather the ingredients.

  2. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side along the short edge of a 9- x 13-inch pan.

  3. Arrange 5 more sandwiches and halves lengthwise to cover the bottom of the pan. Cut one sandwich in half lengthwise to fill in any remaining space along the edge.

  4. Put the hot fudge sauce in a microwave-safe container. Heat it on high for 30 seconds or until it feels easy to stir.

  5. Spread half of the sauce evenly over the ice cream sandwiches.

  6. Top with half of the whipped topping.

  7. Repeat with an additional layer of ice cream sandwiches, hot fudge sauce, and whipped topping. Scatter the sprinkles over the top.

  8. Freeze, uncovered, for 2 hours.

  9. Cover the pan with foil and put it back in the freezer for an additional hour.

  10. To serve, pull the cake from the freezer and let it sit at room temperature for 10 or 15 minutes. Soak the blade of a long serrated bread knife in hot water, wipe the water off with a clean kitchen towel, then cut the frozen cake into squares. Re-dip the knife between slices to make it easier to cut.

  11. Serve and enjoy!

Recipe Variations

  • Scatter chopped almonds, peanuts, walnuts, pecans, or other favorite nuts on each layer instead of candy sprinkles.
  • Replace one fudge layer with caramel topping.
  • Swirl warm peanut butter into the fudge layers with the tip of a dinner knife.
  • Cover the top with a layer of chocolate chips, shredded coconut, crushed peppermint sticks or other candies, chopped cookies, candy bar bits, maraschino cherries, or fresh berries.