I’m excited to share my Ice Cream Sandwich Cake—a simple, no-bake dessert made by layering ice cream sandwiches, creamy whipped topping, and sweet drizzles for a treat that’s as easy to make as it is to love.

Why I’ll Love This Recipe

I love this cake because it’s quick, customizable, and always a crowd-pleaser. It’s perfect for summer or anytime I need a dessert that requires zero oven time. The layers of soft ice cream sandwiches, fluffy cream, and rich toppings make every bite indulgent and refreshing.

Ingredients

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

Ice cream sandwiches (vanilla or your favorite flavor)
Whipped topping (like Cool Whip), thawed
Hot fudge sauce
Caramel sauce
Crushed cookies, candy pieces, or sprinkles (optional)

Directions

I line the bottom of a 9×13-inch baking dish with a single layer of ice cream sandwiches, trimming them if needed to fit.
I spread half of the whipped topping over the sandwiches.
I drizzle with hot fudge and caramel sauce, then sprinkle with any optional toppings.
I add a second layer of ice cream sandwiches, then spread the remaining whipped topping evenly over the top.
I finish with more drizzles of fudge and caramel and an extra sprinkle of toppings.
I cover the cake and freeze it for at least 2–4 hours, or until firm.
I slice and serve straight from the freezer.

Servings and Timing

Servings: About 12 servings
Prep time: 10–15 minutes
Freeze time: 2–4 hours
Total time: About 2–4 hours and 15 minutes

Variations

I sometimes use chocolate, mint, or coffee-flavored ice cream sandwiches for variety.
I swap caramel for strawberry or raspberry sauce for a fruity twist.
I sprinkle chopped nuts, crushed cookies, or mini chocolate chips between layers for added texture.
I use homemade whipped cream instead of store-bought topping for a richer taste.

Storage/Reheating

I store leftovers tightly covered in the freezer for up to 1 week. I don’t reheat this cake—it’s served frozen for the best texture and flavor.

FAQs

Can I make this cake ahead of time?

Yes—it’s perfect for making a day or two in advance and keeping in the freezer until serving.

How do I slice it easily?

I use a sharp knife dipped in warm water to cut clean slices through the frozen layers.

Can I make it without whipped topping?

Yes—I use homemade sweetened whipped cream instead for a fresher flavor.

Do I need to thaw it before serving?

No—this cake is best served straight from the freezer, though I let it sit for 2–3 minutes so it’s easier to slice.

Can I make it in a smaller pan?

Yes—I simply scale the ingredients to fit the size of my dish.

Conclusion

I love making Ice Cream Sandwich Cake because it’s effortless, delicious, and fun to customize. It’s one of my go-to no-bake desserts that always gets big smiles, no matter the occasion.