Go Back
Ice Cream Sandwich Cake Recipe
Ash Tyrrell

Ice Cream Sandwich Cake Recipe

I still remember the first time I made this ice cream sandwich cake for a backyard birthday party, and it disappeared before the candles even melted. I love that I don't have to touch the oven, mix batter, or wait around for anything to bake. All I really do is layer a few store-bought treats, freeze the whole thing, and let time do the rest.
Print Recipe Pin Recipe
Total Time 4 hours 15 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 24 ice cream sandwiches vanilla, chocolate, or your favorite flavor – these form the base and top layers, so pick a sturdy, square style that fits neatly into your pan
  • 16 oz frozen whipped topping thawed in the fridge overnight – thawing it slowly keeps it fluffy instead of watery, so avoid thawing it on the counter
  • 1 cup chocolate or hot fudge sauce – warm it very slightly if it's too thick to drizzle but keep it cool so it doesn't melt your layers
  • ½ cup caramel sauce – a classic sundae partner that adds a buttery sweetness between layers
  • 1 cup crushed chocolate sandwich cookies or sprinkles – for crunch color, and a little extra fun in every bite

Method
 

  1. Start by lining your 9x13-inch dish with foil or parchment paper, leaving a little overhang on the sides. This makes it so much easier to lift the finished cake out later. I always skip this step, and I always regret it, so don't make my mistake.
  2. Arrange 12 ice cream sandwiches side by side across the bottom of the pan. You may need to trim one to fill any gaps along the edges. Press down gently so the sandwiches sit flat and snug against each other.
  3. Spread half of the whipped topping evenly over the first layer of sandwiches. Drizzle chocolate and caramel sauce over the top, then sprinkle on your crushed cookies or sprinkles. Work quickly here so nothing has a chance to melt.
  4. Place the remaining 12 ice cream sandwiches on top of the first layer, then spread the rest of the whipped topping over them like frosting. Finish with another drizzle of chocolate and caramel sauce for that classic sundae look.
  5. Cover the pan tightly with foil and place it in the freezer for at least three to four hours, though overnight works best. This step lets everything set into clean, sliceable layers instead of a melty mess.
  6. Once frozen solid, lift the cake out using the foil overhang and set it on a cutting board. Let it sit for five minutes to soften slightly before slicing with a sharp knife for the cleanest cuts.

Notes

  • I always chill my pan in the freezer for a few minutes before I start layering, because it keeps the sandwiches from softening too fast
  • I like to freeze each layer for about 15 minutes before adding the next one so everything stays firm and stacks neatly
  • I never use fudge sauce straight out of the fridge cold and thick, since it tears the whipped topping; a few seconds in the microwave makes it easier to spread
  • I always line my pan with foil, because trying to serve straight from the dish makes neat slices nearly impossible
  • I like to let the cake sit out for five to ten minutes before slicing so it doesn't crack under the knife