Ice Cream Sandwich Cake

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 02/19/23
Ice Cream Sandwich Cake

The Spruce / Nyssa Tanner
Prep: 20 mins
Cook: 2 mins
Freeze: 3 hrs
Total: 3 hrs 22 mins
Servings: 24 servings
Yield: 1 cake
Nutrition Facts (per serving)
252 Calories
11g Fat
36g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 252
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 12mg 4%
Sodium 128mg 6%
Total Carbohydrate 36g 13%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 3g
Vitamin C 0mg 0%
Calcium 58mg 4%
Iron 0mg 2%
Potassium 110mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 9 x 13-inch pan, but you can fit square sandwiches in a 9 x 9-inch 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), divided

  • 1 (12-ounce) jar hot fudge sauce, divided

  • 12 ounces frozen whipped topping, thawed, divided

  • 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 short edge of a 9 x 13-inch pan.

    Put sandwiches on bottom of pan

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

    Arrange sandwiches in a pan

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

    Hot fudge sauce in a bowl

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

    Spread half the sauce on the ice cream sandwiches

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  6. Top with half of the whipped topping.

    Top the ice cream sandwich cake with half of the whipped topping

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

    Ice cream sandwich cake topped with sprinkles

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  8. Freeze, uncovered, for 2 hours.

    Freeze ice cream sandwich cake for 2 hours

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

    ice cream sandwich in a pan covered with aluminum foil

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  10. To serve, pull the cake from the freezer and let 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 water off with a clean kitchen towel, then cut frozen cake into squares. Re-dip knife between slices to make it easier to cut.

    Cut ice cream cake into squares

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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.