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Easier to make than a homemade ice cream cake, this is an Ice Cream Sandwich Cake! No-bake and prepped in about 20 minutes. Hello delicious!
Ice Cream Sandwich Cake | The *EASIEST* Dessert
A no-bake, frozen cake made from ice cream sandwiches and a couple of other tasty ingredients, this is an Ice Cream Sandwich Cake! This recipe takes a fraction of the time that a homemade ice cream cake would take and yet it still tastes absolutely amazing. Dress it up with rosettes of cool whip, chocolate syrup, and peanuts, or keep it simple, either way, you’ll have a killer cake perfect for birthdays, summer BBQ’s or just because!
Main Ingredients Needed
Gather up these 6 ingredients and a 9×9 baking dish to get started. Here’s what you’ll need to make an Ice Cream Sandwich Cake:
- Ice Cream Sandwiches – the beauty of this recipe is you can adapt it easily into any flavors you like! There are neopolitan, cookies and cream, all chocolate and all vanilla ice cream sandwiches available. I used the vanilla flavor!
- Ice Cream – I used Moose Tracks but feel free to use another flavor of ice cream!
- Peanut Butter – this is optional, especially if you’re allergic! This is layered inbetween the ice cream sandwiches and adds such a yummy nutty flavor.
- Cool Whip – this tops off the whole thing. I also make this cake pretty by piping rossettes on top!
- Chocolate Syrup – this adds a yummy drizzle to the top. Feel free to use magic chocolate shell instead.
- Peanuts – once again, optional but super yummy. You can replace this with chocolate chips, mini M&M’s, crushed Oreos or sprinkles.
How to Make Ice Cream Sandwich Cake
For full details on how to make this Ice Cream Sandwich Cake, see the recipe card down below 🙂
Step 1: Prep Pan
Line a 9×9 or 8×8 square pan with foil.
Step 2: Layer Ingredients
Open 6 ice cream sandwiches and fit them into the bottom of the pan, cutting where necessary. It’s ok if they don’t fit perfectly. Any holes you can fill with ice cream.
Spread ice cream in an even layer across the top of the ice cream sandwiches. Be sure to press any additional ice cream into any holes not filled by ice cream sandwiches.
Drizzle the top of the ice cream with peanut butter and top with the remaining ice cream sandwiches. Fill any gaps with extra ice cream.
Step 3: Freeze
Cover and freeze for at least 3 hours to solidify.
Step 4: Decorate!
Remove from pan using foil and unwrap. Place onto serving platter. Spread the exterior of the cake with Cool Whip. Drizzle the top with chocolate sauce and sprinkle with chopped peanuts. Use any additional cool whip in a piping bag fitted with a large star tip (I used Wilton 1M). Add rosettes to the top of the cake and sprinkle with more chopped peanuts.
Store in the freezer until ready to serve. Cut into 16 even pieces and serve.
How to Store an Ice Cream Sandwich Cake
Another huge perk of this Ice Cream Sandwich Cake is that it is so easy to store! Whether you plan to make this ahead of time or are just saving leftovers, I’ve got you covered.
Make-Ahead
If you’re making this recipe ahead of time, I’d suggest storing it before decorating the top. You can do this for up to a week! Then when you’re ready to serve, remove the cake from the baking dish, and decorate with cool whip and toppings.
Saving Leftovers
Storing after decorating can be a little more difficult but it’s not impossible! Skip the rosettes or simply scrape them off if you’re saving leftovers. Return to a freshly lined baking dish and cover the top with plastic wrap then foil. Freeze for up to two weeks.
The second method won’t be as pretty but you’ll be able to enjoy the leftovers of this treat after your big event is over.
More Ice Cream Recipes to Try!
- Cookie Ice Cream Sandwiches
- Peanut Butter Oreo Ice Cream Cake
- Salted Caramel Ice Cream Cake
- Easy Funfetti Ice Cream Cake
Once again, feel free to change up this recipe to suit your wants! Go make this Ice Cream Sandwich Cake before summer is over 🙂
The printable recipe card is down below, enjoy!
Ice Cream Sandwich Cake
Ingredients
- 12 ice cream sandwiches each 3.5 fl. oz.
- 3/4 quart ice cream I used moose tracks
- 1/2 cup all natural peanut butter optional
- 8 oz cool whip defrosted in the fridge
- chocolate syrup + chopped peanuts optional
Equipment
- 9×9 square pan
Instructions
- Line a 9×9 or 8×8 square pan with foil. Open 6 ice cream sandwiches and fit them into the bottom of the pan, cutting where necessary. It's ok if they don't fit perfectly. Any holes you can fill with ice cream.
- Spread ice cream in an even layer across the top of the ice cream sandwiches. Be sure to press any additional ice cream into any holes not filled by ice cream sandwiches.
- Drizzle the top of the ice cream with peanut butter and top with the remaining ice cream sandwiches. Fill any gaps with extra ice cream.
- Cover and freeze at least 3 hours to solidify. Remove from pan using foil and unwrap. Place onto serving platter. Spread exterior of cake with cool whip. Drizzle the top with chocolate sauce and sprinkle with chopped peanuts. Use any additional cool whip in a piping bag fitted with a large star tip (I used Wilton 1M). Add rosettes to the top of the cake and sprinkle with more chopped peanuts.
- Store in freezer until ready to serve. Cut into 16 even pieces and serve.
