Easy Ice Cream Sandwich Cake

This incredibly simple ice cream sandwich cake with only six ingredients and 10 minutes of active prep time is a perfect no-bake summer dessert. Use store-bought or homemade ice cream sandwiches and layer them in a baking dish with caramel sauce, hot fudge, whipped topping, peanuts, and maraschino cherries for a totally refreshing ice cream sandwich cake on a hot day.

Ice Cream Sandwich Cake Dessert - No-bake and super easy to make! | browneyedbaker.com

A piece of ice cream sandwich cake on a white plate.

Old-fashioned ice cream sandwiches are one of my favorite throwback-to-childhood nostalgic treats. My grandma used to keep her freezer stocked full of ice cream sandwiches and Klondike bars; there was nothing better than devouring one of those soft chocolate rectangles stuffed with vanilla ice cream on a hot summer day.

Many years ago, my mom was at a picnic where an ice cream sandwich cake was served; she got the recipe and passed it along to me. I gave it a few tweaks to suit my tastes, and it became one of my favorite summertime treats to keep in the freezer. Ice cream sandwich nirvana, but even better!

You might be wondering, what in the world is an ice cream sandwich cake?!

Basically, icebox cake using ice cream sandwiches instead of graham crackers or cookies and layered with all sorts of delicious sauces and toppings, just like you’d build your perfect sundae.

Drizzling caramel sauce over ice cream sandwiches in a glass baking dish.

How to make an ice cream sandwich cake

It only takes a few easy steps! Are you ready?

  1. Grab your favorite freezer-safe 9×13-inch baking dish and line the bottom with ice cream sandwiches (use store-bought or my recipe for homemade ice cream sandwiches).
  2. Drizzle caramel sauce over the ice cream sandwiches, then pop the dish in the freezer.
  3. Add another layer of ice cream sandwiches.
  4. Spread hot fudge over the second layer of ice cream sandwiches.
  5. Top with whipped topping or homemade whipped cream.
  6. Leave it in the freezer until you’re ready to serve then sprinkle with chopped peanuts and maraschino cherries.

Hot fudge being spread over a layer of ice cream sandwiches in a baking dish.

FAQ & Recipe Tips:

  • What kind of ice cream sandwiches should you use? Your favorite! Mine are the old-fashioned, rectangular ice cream sandwiches with the soft cakey chocolate outside. As long as two layers will fit in your pan, use whatever kind you’d like. You could even mix up the flavors of the ice cream if available! How fun would a Neapolitan spin be?!
  • Can you change up the flavors? Yes, absolutely! As mentioned above, you could totally use different types of ice cream. You could also change up the sauces, too. Maybe you want to do butterscotch sauce, strawberry sauce, peanut butter sauce, or something else entirely! The beauty is all the different flavors and combinations you can use.
  • Mix-in/topping ideas – We touched on changing up the ice cream flavors and sauces, but there are so many other options, as well! You can use another type of chopped nuts instead of peanuts and you can add them between layers, too.  A few other ideas: crushed Oreos, favorite candies like Reese’s Pieces or M&Ms, sprinkles, chopped brownie bits, chopped peanut butter (or almond/cashew butter) cups, chocolate chips, mini marshmallows, graham cracker crumbs, chopped candy bars, and the list goes on and on!
  • Can you substitute homemade whipped cream? Yes! My homemade whipped cream recipe is pretty stable due to the amount of sugar, so it is a good replacement option and will not break down and get watery in the freezer.
  • Make-Ahead – Since this is a completely frozen dessert, it’s perfect for making ahead! It will be good in the freezer for up to 1 month but will taste the best if you serve initially within 1 to 2 days of two of making it.
  • Tips for serving – Remove the ice cream cake from the freezer about 20 minutes before you plan to serve; it will make slicing and serving much easier. To make easy, clean slices, run a sharp knife under hot water, wipe clean, then slice and serve.
  • Storage – This cake can be stored in the freezer, covered, for up to 1 month.

Ice cream sandwich cake with whipped cream, peanuts and cherries on top.

More Refreshing Frozen Desserts

If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️

Ice cream sandwich cake in a glass baking dish.

Easy Ice Cream Sandwich Cake

Servings 12 servings
Prep 30 minutes
Total 30 minutes
Course: Dessert
Cuisine: American
Author: Michelle

This incredibly simple ice cream sandwich cake with only six ingredients and 15 minutes of prep time is a perfect no-bake summer dessert.

Ingredients:

  • 24
    ice cream sandwiches
    (homemade or store-bought)
  • 12
    ounce
    jar caramel topping (or substitute homemade)
  • 12
    ounce
    jar hot fudge topping (or substitute homemade
  • 8
    ounce
    Cool Whip
  • Chopped peanuts
  • Maraschino cherries

Directions:

  1. Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
  2. Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
  3. Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
  4. Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month.

Recipe Notes:

  • What kind of ice cream sandwiches should you use? Your favorite! Mine are the old-fashioned, rectangular ice cream sandwiches with the soft cakey chocolate outside. As long as two layers will fit in your pan, use whatever kind you'd like. You could even mix up the flavors of the ice cream if available! How fun would a Neapolitan spin be?!
  • Can you change up the flavors? Yes, absolutely! As mentioned above, you could totally use different types of ice cream. You could also change up the sauces, too. Maybe you want to do butterscotch sauce, strawberry sauce, peanut butter sauce, or something else entirely! The beauty is all the different flavors and combinations you can use.
  • Mix-in/topping ideas - We touched on changing up the ice cream flavors and sauces, but there are so many other options, as well! You can use another type of chopped nuts instead of peanuts and you can add them between layers, too.  A few other ideas: crushed Oreos, favorite candies like Reese's Pieces or M&Ms, sprinkles, chopped brownie bits, chopped peanut butter (or almond/cashew butter) cups, chocolate chips, mini marshmallows, graham cracker crumbs, chopped candy bars, and the list goes on and on!
  • Can you substitute homemade whipped cream? Yes! My homemade whipped cream recipe is pretty stable due to the amount of sugar, so it is a good replacement option and will not break down and get watery in the freezer.
  • Make-Ahead - Since this is a completely frozen dessert, it's perfect for making ahead! It will be good in the freezer for up to 1 month but will taste the best if you serve initially within 1 to 2 days of two of making it.
  • Tips for serving - Remove the ice cream cake from the freezer about 20 minutes before you plan to serve; it will make slicing and serving much easier. To make easy, clean slices, run a sharp knife under hot water, wipe clean, then slice and serve.
  • Storage - This cake can be stored in the freezer, covered, for up to 1 month.
Nutritional values are based on one serving

Nutrition:

Calories: 474kcal
Fat: 17g
Saturated fat: 5g
Cholesterol: 32mg
Sodium: 292mg
Potassium: 277mg
Carbohydrates: 75g
Fiber: 1g
Sugar: 40g
Protein: 8g
Vitamin A: 385%
Calcium: 150%
Iron: 0.7%

Did you make this recipe?

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[Photography by Dee of One Sarcastic Baker]