Why You’ll Love This Recipe
I love how this Ice Cream Sandwich Cake comes together in minutes—just layer ice cream sandwiches, whipped topping, and fudge, then freeze. It’s a nostalgic, carefree dessert that’s perfect for summer gatherings. With only a few ingredients and zero baking, this treat is the ultimate easy-to-make dessert when the weather is hot and you want to keep things cool!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ice cream sandwiches
- Hot fudge topping
- Cool Whip (or whipped topping)
- Crushed Oreo cookies
directions
- Arrange a layer of ice cream sandwiches in a 9×13 dish.
- Spread one-third of the hot fudge over them, then top with half the Cool Whip.
- Repeat another layer of sandwiches, fudge, and Cool Whip.
- Sprinkle crushed Oreos on top and drizzle with the remaining fudge.
- Freeze for at least 4 hours before slicing and serving.
Servings and timing
- Serves: 12
- Prep time: ~10 minutes
- Freeze time: Minimum 4 hours
Variations
- I often use different flavors of ice cream sandwiches—like mint, cookies & cream, or birthday-cake—to match the occasion.
- Swap crushed Oreos for Heath bits, M&M’s, chopped peanut butter cups, or sprinkles.
- You can build more layers—just stretch out your fudge and Cool Whip.
storage/reheating
I tightly wrap the cake in plastic wrap or foil and keep it frozen. It holds up well for about a week. Before serving, I let it soften for a few minutes at room temperature for clean slices.
FAQs
How long should I freeze it before serving?
I usually freeze it for at least 4 hours, but it’s firmest and easiest to slice after around 6 hours.
Can I make this in advance?
Absolutely—I’ve made it 3–4 days ahead and just keep it frozen until party time.
Can I use homemade ice cream sandwiches?
Yes! Homemade ones taste great, and you can control flavors and sizes to make the cake extra special.
What if I don’t have hot fudge?
You can substitute caramel sauce, chocolate syrup, or ganache—whatever suits your sweet tooth.
Can I halve the recipe?
Definitely! Just use a smaller dish and reduce quantities proportionally.
Conclusion
I love this Ice Cream Sandwich Cake because it’s nostalgic, easy, and endlessly customizable. Whether it’s mint for St. Patrick’s Day or sprinkles for a birthday, it’s always a hit—and it keeps the kitchen cool all summer long!
Print
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (freeze time included)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Ice Cream Sandwich Cake is a nostalgic, no-bake dessert that comes together quickly with layers of ice cream sandwiches, whipped topping, and fudge. Perfect for summer gatherings, it’s a simple and refreshing treat.
Ingredients
- Ice cream sandwiches
- Hot fudge topping
- Cool Whip (or whipped topping)
- Crushed Oreo cookies
Instructions
- Arrange a layer of ice cream sandwiches in a 9×13 dish.
- Spread one-third of the hot fudge over them, then top with half the Cool Whip.
- Repeat another layer of sandwiches, fudge, and Cool Whip.
- Sprinkle crushed Oreos on top and drizzle with the remaining fudge.
- Freeze for at least 4 hours before slicing and serving.
Notes
- Use different flavors of ice cream sandwiches (like mint, cookies & cream, or birthday cake) to match the occasion.
- Swap crushed Oreos for Heath bits, M&Ms, chopped peanut butter cups, or sprinkles for variety.
- You can make more layers by stretching out the fudge and Cool Whip.
- Store in the freezer wrapped in plastic wrap or foil. It will last for about a week.
- Before serving, let the cake soften for a few minutes at room temperature for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 36g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
