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One slice of ice cream sandwich cake on a plate with sprinkles and an oreo on top
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Ice Cream Sandwich Cake

We love to make this Ice Cream Sandwich Cake and I’m going to show you all my tips and tricks, plus all the ways you can customize it!
Course Dessert
Cuisine American
Keyword cool treat, ice cream cake, ice cream sandwich, rainbow sprinkles, summer dessert, whipped topping
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 pieces
Calories 364kcal
Author Dorothy Kern
Cost 15

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 9x13-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.

Notes

Substitutions:
• 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

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 54g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 207mg | Potassium: 179mg | Fiber: 1g | Sugar: 31g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg