Name: Easy Ice Cream Sandwich Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 24 ice cream sandwiches (about 2–3 boxes depending on brand); 16 oz whipped topping (thawed); 12 oz hot fudge sauce (jarred and slightly softened); 1 cup mix-ins (crushed Oreos, sprinkles, chocolate chips, or chopped candy)

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This easy Ice Cream Sandwich Cake is my go-to dessert when I need something impressive without turning on the oven. It’s a no-bake treat made with just four simple ingredients—ice cream sandwiches, whipped topping, hot fudge sauce, and fun mix-ins like Oreos or sprinkles. It only takes 20 minutes to put together and always gets rave reviews. I’ve brought it to potlucks, summer birthdays, and family BBQs, and not once has there been a crumb left behind.

Easy Ice Cream Sandwich Cake

Why You’ll Love This Recipe

I love how this dessert feels fancy but takes almost no effort. It’s foolproof—I mean it! If I can stack sandwiches and spread whipped topping, I can make this cake. It’s also incredibly versatile. I’ve made birthday-themed versions with colorful sprinkles and more indulgent ones with layers of crushed Oreos and fudge. Unlike traditional ice cream cakes, this one stays soft enough to slice even straight from the freezer, thanks to those sandwich layers.

And the best part? My kids can help make it too—it’s that easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ice cream sandwiches (24 sandwiches, about 2–3 boxes depending on brand)
Whipped topping (16 oz, thawed)
Hot fudge sauce (12 oz, jarred and slightly softened)
Mix-ins (1 cup – like crushed Oreos, sprinkles, chocolate chips, or chopped candy)

Directions

I gather all my ingredients and keep the ice cream sandwiches frozen until I’m ready. I line a 9×13 baking dish with parchment paper so I can lift the cake out easily later.
I soften the fudge sauce by microwaving it for 15–20 seconds, just until it’s spreadable.
I unwrap 12 ice cream sandwiches and arrange them in a single layer in the dish, trimming to fit the pan.
I spread half of the whipped topping over the sandwich layer, then drizzle half the fudge sauce on top. I sprinkle half my chosen mix-ins and gently smooth it out.
I repeat the sandwich layer with the remaining 12 sandwiches, followed by the rest of the whipped topping, fudge, and mix-ins.
I cover the pan tightly with plastic wrap and freeze the cake for at least 4 hours, preferably overnight.
When it’s time to serve, I let it sit at room temperature for 5–10 minutes, then lift it out using the parchment paper and slice with a warm knife for clean edges.

Servings and timing

Servings: 12
Prep time: 20 minutes
Freezing time: At least 4 hours
Total time: 4 hours 20 minutes

Variations

One of my favorite things about this recipe is how customizable it is:

Classic Oreo: I use Oreo ice cream sandwiches and add crushed Oreos between layers and on top.
Birthday Cake: I go with birthday cake-flavored sandwiches, sprinkles, and a white chocolate drizzle.
Triple Chocolate: I layer chocolate sandwiches, chocolate fudge, chocolate pudding, and chocolate chips.
Strawberry Shortcake: I swap in vanilla sandwiches, strawberry ice cream, sliced strawberries, and crushed graham crackers.
Mint Chocolate Chip: I pair mint chip ice cream with chocolate fudge and chopped Andes mints.

storage/reheating

I keep the leftovers frozen, and here’s how I do it to make sure they stay fresh:

For short-term storage (up to a week), I cover the pan tightly with plastic wrap and return it to the freezer.
For longer storage (up to a month), I wrap individual slices in plastic wrap and place them in a freezer-safe container or zip-top bag. That way, it’s easy to grab a slice anytime.

I never store it uncovered—the last thing I want is freezer burn ruining those creamy layers.

FAQs

How long should I leave ice cream cake out to soften?

I usually let it sit at room temperature for about 5–10 minutes before slicing. It softens just enough to make clean cuts without turning into a melty mess.

Why don’t ice cream sandwiches melt as fast as regular ice cream?

The ice cream sandwiches are made with stabilizers and emulsifiers, and the cookie layers help insulate them. They also have more air and less fat than premium ice cream, so they hold their shape longer.

How do I keep the cake from melting at a party?

I serve it on a chilled platter or set it over a shallow tray of ice. If I’m outdoors, I keep it in a cooler until it’s time to serve, and I make sure to get it back into the freezer as soon as possible.

How long does this cake stay good in the freezer?

If I store it well, this cake holds up beautifully for 2–3 weeks. After that, it’s still edible, but I’ve noticed the texture and flavor start to decline, especially if ice crystals form.

Can I make this cake ahead of time?

Absolutely. In fact, I prefer to make it the night before. The longer freeze time helps all the layers meld together, making it even easier to slice and serve the next day.

Conclusion

This easy Ice Cream Sandwich Cake is the ultimate summer dessert hack. I can whip it up in minutes, freeze it, and have a crowd-pleasing treat ready for any occasion. It’s creamy, chocolatey, endlessly customizable, and doesn’t require turning on the oven. Whether I’m hosting a birthday party or just craving something sweet on a hot day, this cake always delivers.