No-Fuss Ice Cream Sandwich Cake Everyone Will Love

This Ice Cream Sandwich Cake is my ultimate go-to when I want a show-stopping dessert with minimal effort. Layers of soft ice cream sandwiches, whipped topping, and flavorful mix-ins come together to create a no-bake treat that’s cool, creamy, and irresistibly good. I love how it looks like a layered cake but takes less than 15 minutes to assemble.

Why I Love This Recipe

I love this cake because it’s ridiculously easy to put together and always impresses. It’s the kind of dessert that doesn’t need baking, measuring, or much cleanup. I can customize it a hundred different ways depending on my mood or the occasion, and it’s a guaranteed hit at any summer party, BBQ, or birthday bash. It tastes like a giant frozen sundae layered into one epic bite.

Ingredients

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

• Ice cream sandwiches

• Whipped topping (like Cool Whip), thawed

• Hot fudge sauce or chocolate syrup

• Caramel sauce (optional)

• Crushed cookies or candy (Oreos, M&Ms, peanut butter cups, etc.)

• Sprinkles (optional, for topping)

Directions

1. I unwrap the ice cream sandwiches and line them up in a single layer on the bottom of a 9×13-inch dish.

2. I spread a thick layer of whipped topping over the sandwiches.

3. Then I drizzle hot fudge or caramel sauce over the top.

4. I sprinkle on crushed cookies, chopped candies, or whatever add-ins I’m using.

5. I repeat with another layer of sandwiches, more whipped topping, and a final drizzle of syrup and sprinkles or toppings.

6. I cover the cake and freeze it for at least 4 hours, or overnight if I’ve got the time.

7. When I’m ready to serve, I let it sit for 5–10 minutes to soften slightly, then slice and enjoy.

Servings and timing

This recipe serves about 12–15 people, depending on how big I slice it. It takes only 10–15 minutes to put together, and then needs at least 4 hours in the freezer to set properly.

Variations

• I switch up the ice cream sandwich flavor (chocolate chip, cookies & cream, or Neapolitan are all great).

• For a peanut butter twist, I drizzle peanut butter sauce and top with chopped Reese’s.

• I sometimes mix crushed Oreos into the whipped topping for extra texture.

• A fruity version works well too—I use strawberry syrup and sliced strawberries between the layers.

• For birthdays, I add rainbow sprinkles and birthday cake-flavored sandwiches or topping.

Storage/Reheating

I keep any leftover cake covered in the freezer for up to a week. It holds up well, and I just slice it straight from frozen. No need to reheat—just let it soften slightly if it’s too firm to cut.

FAQs

Can I make this ice cream cake ahead of time?

Absolutely. I usually make it the day before and let it freeze overnight for the best texture.

Do I have to use Cool Whip?

No, I can use homemade whipped cream, but it needs to be stabilized so it doesn’t melt quickly. Cool Whip holds up really well in the freezer.

What if I don’t have hot fudge?

I’ve used regular chocolate syrup or even melted chocolate chips thinned with cream. It still tastes great.

How do I keep the layers from sliding?

I make sure to press each layer down gently and freeze between layers if needed. The whipped topping helps hold everything in place.

Can I use a smaller dish?

Yes, I can cut the recipe in half and use an 8×8-inch or 9×9-inch dish. The layering still works perfectly.

Conclusion

This Ice Cream Sandwich Cake is the ultimate no-bake dessert that I keep coming back to. It’s easy to throw together, endlessly customizable, and guaranteed to be the first thing to disappear at any gathering. When I need something cool, creamy, and crowd-pleasing, this frozen treat never fails.

No-Fuss Ice Cream Sandwich Cake Everyone Will Love

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• Author: Mary
• Prep Time: 10–15 minutes
• Total Time: 4 hours 15 minutes (includes freeze time)
• Yield: 12–15 servings
• Category: Dessert, Frozen Treats
• Method: No-Bake, Freezer
• Cuisine: American
• Diet: Vegetarian

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Description

This No-Fuss Ice Cream Sandwich Cake is the perfect make-ahead dessert for summer parties, BBQs, and birthdays! With layers of ice cream sandwiches, fluffy whipped topping, gooey fudge or caramel, and your favorite candy or cookie toppings, it’s a no-bake treat that comes together in minutes and tastes like a frozen sundae dream.

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Ingredients

• 12–16 ice cream sandwiches (vanilla or flavored)
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1/2 cup hot fudge sauce or chocolate syrup
• Optional: 1/4 cup caramel sauce
• 1/2 cup crushed cookies (Oreos) or candy (M&Ms, peanut butter cups)
• Optional: Sprinkles for topping

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Instructions

1. Unwrap ice cream sandwiches and arrange in a single layer in a 9×13-inch dish.

2. Spread half of the whipped topping over the sandwiches.

3. Drizzle with hot fudge or caramel sauce.

4. Sprinkle crushed cookies or candy over the top.

5. Add another layer of ice cream sandwiches.

6. Spread remaining whipped topping over the top.

7. Drizzle with additional sauce and top with sprinkles if desired.

8. Cover and freeze for at least 4 hours, or overnight for best results.

9. Let sit 5–10 minutes before slicing and serving.

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Notes

• Try chocolate chip or Neapolitan ice cream sandwiches for fun variations.
• Swap in peanut butter sauce or fruit syrup for different flavors.
• Mix crushed Oreos into the whipped topping for texture.
• Easily halve the recipe for an 8×8-inch dish.
• Cake slices cleanest when slightly softened before cutting.