Ice Cream Sandwich Cake

Written by
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
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Stephanie Gallagher
Updated 09/08/19
Ice cream sandwich cake recipe

The Spruce
  • Total: 22 mins
  • Prep: 20 mins
  • Cook: 2 mins
  • Freeze: 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 premade 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 fit 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.

    Ingredients for ice cream sandwich cake
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  2. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side along the short edge of a 9x13-inch pan.

    Put on bottom of pan
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  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.

    Arrange sandwiches
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  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.

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

    Spread half the sauce
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  6. Top with half of the whipped topping.

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

    Add sprinkles
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  8. Freeze, uncovered, for 2 hours.

    Freeze for 2 hours
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  9. Cover the pan with foil and put it back in the freezer for an additional hour.

    Cover the pan
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  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 knife in hot water (a long serrated bread knife is best), 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.

    Cut into squares
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  11. Serve and enjoy.

    Serve and enjoy
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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.

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