An ice cream sandwich dessert is always a hit at summer parties! All you have to do is assemble and freeze.
Decadent and rich, this ice cream sandwich cake is made up of layers of vanilla ice cream, chocolate, whipped cream, and Oreo cookies. It’s easy to make and disappears fast!
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Summer birthdays, pool parties, BBQs, and more all call for a refreshing but easy dessert that everyone will love.
Because nobody has time to spend all day in the kitchen, I’m a big fan of no-bake dessert options that won’t heat up the house.
That’s where this ice cream sandwich cake comes in! It’s one of those ridiculously easy recipes that really only requires some assembly–no actual mixing or baking.
Despite being so simple to make, it’s always a hit! It’s rich enough to be satisfying, but cold enough to be refreshing.
How to Make an Ice Cream Sandwich Cake
It’s really easy to assemble this dessert.
Ingredients You’ll Need:
- Ice Cream Sandwiches
- Hot Fudge Sauce
- Whipped Topping
- Oreo Cookies
How to Make It:
(Full printable recipe card is available below)
Layer the sandwiches and hot fudge. First, you’ll make a layer of ice cream sandwiches along the bottom of your prepared dish.
You may need to cut one or two sandwiches to get an even layer.
Then, you’ll spread some warmed hot fudge sauce over the ice cream sandwiches.
Add cream and cookies. Next you’ll add a layer of Cool Whip over the hot fudge sauce, followed by some chopped Oreos.
Then repeat all of the layers–ice cream sandwiches, hot fudge, Cool Whip, and finishing with the remaining cookies on top.
Freeze. Last, you’ll lightly cover the cake with plastic wrap, then transfer to the freezer. Let it freeze for at least six hours, or overnight if you have the time.
When you’re ready to serve, remove it from the freezer. Use the parchment paper to lift the cake out of the dish. Let it sit at room temperature for about 10 minutes to soften a bit, then slice and serve.
Enjoy!
Notes and Adaptations:
- Not a fan of Oreos? Use a different cookie option or simply add sprinkles instead!
- I find it’s easier to heat a knife under hot water, then dry the knife and cut into the cake.
Recommended Equipment:
Ice Cream Sandwich Dessert Cake
Using ice cream sandwiches to make a frozen ice cream cake is super easy, creating a delicious dessert that's perfect for birthdays, holidays, or any summer occasion.
Ingredients
- 12 ice cream sandwiches
- 11-oz hot fudge sauce (I used Smucker's)
- 8-oz whipped topping (such as Cool Whip)
- 12 Oreo sandwich cookies, coarsely chopped
Instructions
- Line an 8x8" freezer-safe dish with parchment paper, allowing the paper to drape over the sides of the pan. This will make it easier to remove the cake after freezing.
- Microwave the open jar of hot fudge sauce for about 20-30 seconds, or long enough to soften it so it spreads more easily. It doesn't need to be piping hot, just warmed a bit. Set aside.
- Place a layer of ice cream sandwiches on the bottom of the pan, cutting the sandwiches to fit, if needed. (I used 5 whole sandwiches and 1 half to cover the bottom of my pan).
- Spread half of the hot fudge sauce over the ice cream sandwiches.
- Spread half of the whipped topping over the hot fudge sauce. followed by half of the cookie pieces.
- Repeat a layer of ice cream sandwiches on top of the cookie pieces, pressing gently.
- Spread the remaining half of hot fudge sauce over the ice cream sandwiches, followed by the remaining half of the whipped topping. Finish by sprinkling the remaining cookie pieces over the top of the whipped topping.
- Transfer dish to the freezer. Freeze for at least 6 hours, or preferably overnight.
- When ready to serve, remove dish from freezer and use the parchment to lift the cake out of the pan. Position on a serving plate or cutting board. Let sit at room temperature for about 10 minutes to soften slightly, then cut into squares and serve.2
Notes
- Feel free to tweak this as desired. If you're not a fan of Oreo cookies, you could chop up a different kind of cookie, or simply use colorful sprinkles instead.
- I find it's easier to cut the cake if you run the knife under hot water, then dry it off and cut through the cake while the knife is warm.
- Because this is such a decadent dessert, you can easily get away with serving smaller slices.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 14mgSodium: 137mgCarbohydrates: 35gFiber: 0gSugar: 18gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your dessert board on Pinterest!
