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This Ice Cream Sandwich Cake is the ultimate summer cheat code! With only 5 simple ingredients and about 15 minutes of assembly, you can create a decadent ice cream cake that looks like it came from a professional shop. It’s the perfect easy dessert for pool parties, family BBQs, or a stress-free summer birthday cake that everyone will go crazy for. If you love the combination of classic sandwiches, gooey hot fudge, and crunchy Oreos, this is the only recipe you need.
We love this easy ice cream cake! If I have a slice that means I can have multiple ice cream sandwiches, right? Here’s why you’ll love this recipe:
- 5 ingredients – and one of them is sprinkles! This cake is so simple to assemble.
- Layers of classic chocolate ice cream sandwiches with vanilla ice cream make the best easy ice cream cake! This recipe is similar to an icebox cake or chocolate lasagna that layers ice cream sandwiches with whipped cream to look like cake.
The secret to the best ice cream sandwich cake is the layering technique. Instead of one thick layer, we use a double-decker approach to ensure you get a bit of everything (whipped topping, fudge, and cookies) in every single bite. It’s essentially a frozen chocolate lasagna that uses pre-made sandwiches as the noodles, making it incredibly stable and easy to slice once fully set in the freezer.
This easy 5-ingredient ice cream sandwich cake yields 12–15 servings and is assembled using store-bought ice cream sandwiches, Cool Whip, hot fudge, and crushed Oreos. The recipe features a double-layered structure and takes approximately 15 minutes of active prep time. It requires at least 4 hours of freezer time to set properly and is a naturally egg-free dessert option.
Ice Cream Sandwich Cake Ingredients
- Use your favorite flavor Ice cream Sandwiches (rectangles are the easiest to layer in the pan.)
- Cool Whip: you can use any kind, including sugar-free, fat-free, low fat, and creamy. I prefer cool whip to whipped cream because it freezes and defrosts better.
- Coarsely chop the Oreos with a knife or food processor (or in a bag with a rolling pin). You can use ANY flavor Oreos.
- Use chocolate sauce (or homemade hot fudge) for drizzling between layers and then top with any color sprinkles.
- You’ll want to arrange each layer of ice cream sandwiches in a 9×13” baking dish. Cut the last few to fit the pan as needed.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Ice Cream Cake Tips
- To ensure your cake slices cleanly without falling apart, you must patch the gaps in your pan. When layering the ice cream sandwiches into your 9×13-inch dish, break or cut the sandwiches into smaller pieces to fill any open spaces along the edges. A tight, solid foundation of ice cream sandwiches prevents the whipped topping from seeping to the bottom, which creates a more professional, defined layer once frozen.
- Because you are working with frozen ingredients, your kitchen’s ambient temperature is your biggest enemy. To prevent the sandwiches from melting while you assemble, place your empty pan in the freezer for 20 minutes before starting. Work in a quick assembly line fashion: layer, frost, and return to the freezer immediately if you notice the ice cream softening.
- When adding the hot fudge layer, ensure the fudge is at room temperature and not actually “hot”. While it needs to be pourable, true hot fudge will instantly melt the whipped topping and the ice cream sandwiches, causing the layers to bleed together and ruining the marbled look of the cake.
- For easy removal of the entire cake for serving, line your pan with aluminum foil or parchment paper with a sling overhang for easy removal.
Ice Cream Sandwich Cake Recipe
Recipe Video
Ingredients
- 24 rectangular ice cream sandwiches unwrapped
- 16 ounces 452g whipped topping (Cool Whip), thawed
- 10 Oreos
- ¼ cup chocolate sauce
- Sprinkles for garnish
Instructions
- Spread 12 of the ice cream sandwiches in a 9×13-inch baking dish, cutting to fit the last few as needed.
- Top with half of the Cool Whip and spread evenly.
- Roughly chop Oreos, or place in a bag and roll with a rolling pin to crush.
- Drizzle chocolate sauce over cool whip in pan, then sprinkle with cookie crumbs.
- Add remaining ice cream sandwiches, top with remaining Cool whip. Sprinkle with remaining cookie crumbs and garnish with sprinkles.
- Freeze until set, at least 1 hour.
- Store leftovers in freezer, loosely covered, for up to 1 month.
Recipe Notes
• Use any flavor ice cream sandwich. They sell chocolate or Neapolitan rectangular ones which would both be delicious.
• Want to use Skinny Cow or similar (round) ice cream sandwiches? You’ll need about 24-30 total sandwiches. Use any flavor.
• You can use any kind of Cool Whip (sugar free, fat free, low fat, creamy)
• Use any kind of cookies in place of the Oreos, or omit and use more sprinkles, or nuts
Recipe Nutrition
How to make an Ice Cream Sandwich Cake
- Layer ice cream sandwiches in your 9×13-inch pan, cutting to fit as needed.
- Add cool whip.
- Add hot fudge and sprinkles, then continue with a second layer of everything.
- Freeze until solid.
Variations for 5 Ingredient Ice Cream Cake
- You can use any ice cream sandwich flavor you like. I’ve tried ones with chocolate ice cream, vanilla ice cream, and Neapolitan ice cream – all three are fantastic.
- Feel free to use your favorite Cool Whip – all of them will work! Or substitute fresh whipped cream!
- For the cookies, use your favorite Oreos (think mint, Golden Oreos, or any seasonal kind you like) or use any cookie that you can crush, like graham crackers or shortbread.
- For the sauces, feel free to use caramel sauce in place of the chocolate or do a combo of both.
- You can also add your favorite chopped candy and/or chopped nuts – chopped peanut butter cups, Reese’s Pieces, your favorite m&m candies, candy bars, walnuts, peanuts, pecans, or almonds would all work great.
FAQs
For the best, most sliceable results, the cake needs to freeze for at least 4 hours, though overnight is ideal to ensure the hot fudge and whipped topping are fully firm.
Absolutely! While classic vanilla is the standard, you can use mint chip, Neapolitan, or even cookies and cream sandwiches for a fun variation.
This usually happens if the hot fudge was too warm during assembly or if the cake wasn’t returned to the freezer quickly enough between layers.
Use a sharp knife dipped in hot water (and wiped dry) before each cut. The heat from the blade will glide through the frozen layers for a bakery-style presentation.
I couldn’t find chocolate chip cookie recipe. I would like to make yours. When I made them in the past they all ran together. Thank you.
Hi Joyce, try this chocolate chip cookie recipe: https://www.crazyforcrust.com/best-chocolate-chip-cookie-recipe/
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