:max_bytes(150000):strip_icc()/easy-ice-cream-sandwich-cake-recipe-2098366-hero-01-790da4fd66a14491a6891462dbdae437.jpg)
The Spruce
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
-
Gather the ingredients.
The Spruce -
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.
The Spruce -
Arrange 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.
The Spruce -
Put the hot fudge sauce in a microwave-safe container. Heat it on high for 30 seconds or until it feels easy to stir.
The Spruce -
Spread half of the sauce evenly over the ice cream sandwiches.
The Spruce -
Top with half of the whipped topping.
The Spruce -
Repeat with an additional layer of ice cream sandwiches, hot fudge sauce, and whipped topping. Scatter the sprinkles over the top.
The Spruce -
Freeze, uncovered, for 2 hours.
The Spruce -
Cover the pan with foil and put it back in the freezer for an additional hour.
The Spruce -
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.
The Spruce -
Serve and enjoy.
The Spruce
Recipe Variations
- Scatter chopped almonds, peanuts, walnuts, pecans, or other 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.
Tips
- Don't forget to take the ice cream sandwich cake out of the freezer about 15 minutes before cutting and serving. This will let it melt just enough to make it sliceable.
- If you're transporting your frozen ice cream cake for a party or potluck, plan ahead to keep it from melting. Freeze the cake overnight along with ice packs. Place the covered cake in a cooler bag or chest and surround with ice packs. Keep the bag sealed and in the shade and serve as soon as possible.