This Ice Cream Sandwich Cake is the ultimate no-bake dessert that combines layers of creamy ice cream, rich chocolate, and soft ice cream sandwiches into one irresistible treat. It’s the perfect make-ahead option for parties, birthdays, or just a hot summer day when I want something cool, delicious, and completely effortless.
Why You’ll Love This Recipe
I love this cake because it takes just minutes to assemble, looks absolutely stunning with minimal effort, and tastes like something from a fancy dessert shop. The combination of flavors—from chocolate to vanilla and strawberry—makes it a crowd-pleaser for all ages. I especially enjoy how customizable it is, depending on the type of ice cream and toppings I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ice cream sandwiches (vanilla or Neapolitan work great)
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Whipped topping (like Cool Whip), thawed
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Strawberry or chocolate ice cream
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Hot fudge sauce or chocolate syrup
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Chocolate chips
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Fresh strawberries, sliced
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Mint leaves for garnish (optional)
Directions
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I line a baking dish with plastic wrap, letting the edges hang over for easy removal later.
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I lay down the first layer of ice cream sandwiches, trimming them if needed to fit.
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I spread a layer of softened strawberry ice cream evenly over the sandwiches.
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I follow that with a layer of whipped topping, smoothing it out with a spatula.
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I repeat the layers—sandwiches, ice cream, and whipped topping—until the dish is full.
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I drizzle hot fudge sauce generously over the top.
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I garnish with fresh strawberries, chocolate chips, and a few mint leaves for a pop of color.
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I cover and freeze the cake for at least 4 hours, or until firm.
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When ready to serve, I lift the cake out using the plastic wrap, slice, and enjoy.
Servings and timing
This recipe serves about 12 people. It takes only 15 minutes to prepare and needs at least 4 hours in the freezer to set properly. For best results, I let it sit out for 5 minutes before slicing.
Variations
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I swap the strawberry ice cream for mint chocolate chip or cookies and cream when I want a different flavor.
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I sometimes use caramel or peanut butter sauce instead of hot fudge.
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For extra crunch, I sprinkle crushed cookies or chopped nuts between the layers.
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I’ve even made it with dairy-free ice cream sandwiches and whipped coconut cream for a vegan version.
Storage/reheating
I store the cake in the freezer, covered tightly with plastic wrap or in an airtight container. It keeps well for up to a week. I never need to reheat it, but if it’s too hard, I let it sit at room temperature for 5–10 minutes before slicing.
FAQs
How far in advance can I make this cake?
I usually make it a day ahead to let it set completely, but it can be made up to 3 days in advance if stored properly in the freezer.
Can I use homemade ice cream?
Yes, I can use homemade ice cream, but I make sure it’s soft enough to spread easily and then freeze the layers thoroughly between steps.
What size pan should I use?
I typically use a 9×13-inch baking dish for this recipe. It holds everything perfectly and makes slicing super easy.
How do I keep the layers from sliding?
I gently press down on each layer and freeze briefly between major layers if I have time. This helps the cake stay firm and neat when I cut into it.
Can I add more toppings?
Absolutely. I sometimes go wild with crushed cookies, sprinkles, or even a drizzle of caramel or raspberry sauce over the top.
Conclusion
This Ice Cream Sandwich Cake is one of those desserts I come back to again and again because it’s just that easy and delicious. Whether I’m making it for a birthday party or a weekend cookout, it’s always a hit—and best of all, I never have to turn on the oven. It’s the perfect way to cool off and indulge at the same time.
Print
Ice Cream Sandwich Cake
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 4 hours 15 minutes (includes freezing time)
- Yield: Serves 12
- Category: Dessert
- Method: No-bake
- Cuisine: American
Description
This Ice Cream Sandwich Cake is the ultimate no-bake dessert, perfect for summer parties and birthdays. Layers of creamy strawberry or chocolate ice cream, fluffy whipped topping, and soft ice cream sandwiches come together with rich fudge sauce and fresh toppings. Quick to make, crowd-pleasing, and totally customizable, it’s the best frozen treat for any hot day.
Ingredients
- Ice cream sandwiches (vanilla or Neapolitan)
- Whipped topping (such as Cool Whip), thawed
- Strawberry or chocolate ice cream (softened)
- Hot fudge sauce or chocolate syrup
- Chocolate chips
- Fresh strawberries, sliced
- Mint leaves (optional, for garnish)
Instructions
- Line a 9×13-inch baking dish with plastic wrap, allowing excess to hang over the sides.
- Arrange a single layer of ice cream sandwiches in the dish, trimming to fit if needed.
- Spread a layer of softened ice cream over the sandwiches.
- Add a layer of whipped topping and smooth it evenly.
- Repeat the layers: sandwiches, ice cream, and whipped topping.
- Drizzle hot fudge sauce generously over the top.
- Garnish with sliced strawberries, chocolate chips, and mint leaves.
- Cover and freeze for at least 4 hours, or until set.
- Before serving, let sit at room temperature for 5–10 minutes, then lift u
Notes
- Swap the ice cream flavor for variety—mint chip, cookies & cream, or your favorite.
- Use caramel or peanut butter sauce instead of fudge for a twist.
- For a dairy-free version, use vegan ice cream and whipped coconut cream.
- Add crunch with crushed cookies or chopped nuts between layers.
- Store in the freezer, tightly covered, for up to 1 week.
