Beat the heat with this ice cream sandwich cake made with store-bought ice cream sandwiches and layers of whipped topping. With just four base ingredients, this will be the easiest-ever no-bake summer dessert you make! Customize it with all your favorite ice cream toppings for a crowd-pleasing treat perfect for summer cookouts and parties.
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Ice cream sandwiches are a food group in our house. If it involves ice cream and cake, we’re game. I present to you the newest frosty treat to fill your freezer: Easy Ice Cream Sandwich Cake!
This latest creation takes “easy dessert” to a whole new level. It’s quick to make, fast to freeze and can be customized with all of your favorite toppings.
I’m about to go all meta on you, because this recipe stars ice cream sandwiches… wait for it … sandwiched together with pillowy whipped cream. Sandwiches inside sandwiches. #mindblown
This easy ice cream sandwich dessert has just four base ingredients but the options for toppings are endless (see below for ideas!). I’ve gone the DIY route with homemade whipped cream, but you could even cut this recipe down to just two ingredients by using a tub of Cool Whip.
You can use any flavor of ice cream sandwiches. I’ve kept it simple with the chocolate-vanilla variety, but chocolate, strawberry, vanilla or Neapolitan would all be delicious. You’ll need about 15, but the exact amount depends on the size of the specific brand you use.
You can even use round ice cream sandwiches like the ones made by Skinny Cow or Tillamook. Or, make them from scratch with my recipe for homemade cookie ice cream sandwiches.
See the recipe card for full information on ingredients and quantities.
- Start by lining a 9×5-inch loaf pan with plastic wrap so that it hangs over on all sides. This will make it easier to lift the cake out later.
Kelly’s Note: If you’re using round ice cream sandwiches, try using a round springform pan or a deep dish pie plate. Arrange the round sandwiches in a single layer, filling any gaps with extra whipped cream or smaller pieces of sandwiches.
- Make the whipped cream. Beat the heavy cream, confectioners’ sugar and vanilla extract until stiff peaks form. Alternately, use Cool Whip.
- Add the first layer or ice cream sandwiches to the bottom of the loaf pan. Trim them as needed to fit the shape of the pan.
- Top the ice cream sandwiches with a third of the whipped cream.
- Repeat the layers. Add another layer of ice cream sandwiches on top and press them down lightly. Add another third of the whipped cream on top, followed by another layer of ice cream sandwiches, and finish with the final third of whipped cream.
- Freeze for a minimum of 2 hours or until you’re ready to serve. Be sure to cover the pan securely with plastic wrap before freezing.
- Add your toppings just before serving. I opted for my favorite ice cream sundae toppings, raspberries and chocolate chips but a drizzle of chocolate syrup or butterscotch sauce would be delicious, too!
This ice cream sandwich cake can be made ahead and stored in the freezer for up to 1 week. Just add any fresh fruit toppings right before serving to keep them looking fresh.
One of the best things about this easy ice cream dessert is how customizable it is! I’ve opted for my favorite ice cream topping combo, raspberries and chocolate chips, but here are a few fun combinations to try:
- Berry Ice Cream Sandwich Cake: Add a layer of blueberry compote for an extra fruity punch.
- Salted Caramel Ice Cream Sandwich Cake: Use vanilla ice cream sandwiches and add a layer of crushed pretzels and a drizzle of caramel sauce between the whipped cream layers. Top with more caramel sauce and a sprinkle of sea salt.
- Nutella Ice Cream Sandwich Cake: Spread a layer of Nutella between the ice cream sandwiches and whipped cream. Garnish with chopped hazelnuts and a drizzle of Nutella.
Toppings
- Candies: M&Ms (regular size or mini), Reese’s Pieces, chopped peanut butter cups, chopped brownie bits, chocolate chips, mini marshmallows, crushed graham crackers or chopped candy bars.
- Nuts: Chopped almonds, pecans, walnuts or peanuts.
- Cookies: Crushed cookies like Oreos or chocolate chip cookies.
- Sauces: Chocolate fudge, caramel, strawberry or raspberry sauces.
Enjoy experimenting and creating your perfect frozen summer dessert. And don’t forget to share your favorite combo with me in the comments below!
- Chocolate Chip Cookie Ice Cream Sandwiches
- Secret Ingredient Ice Cream Pie
- Shortcut Choco Tacos
- Peanut Butter and Banana Nice Cream Sandwiches
- No-Churn Strawberry Ice Cream
- No-Churn Vanilla Ice Cream
Ingredients
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup confectioners’ sugar
- 1 Tablespoon vanilla extract
- 15 ice cream sandwiches (See Kelly’s Note)
- 1 1/2 cups raspberries
- Chocolate chips, for garnishing
Instructions
- Line a 9×5-inch loaf pan with plastic wrap so that it hangs over on all sides.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar and vanilla extract on medium-high speed until stiff peaks form. (Alternately, use a handheld beater.)
- Unwrap the ice cream sandwiches and arrange them in a single layer on the bottom of the loaf pan, trimming them as needed to fit the shape of the pan. Top the ice cream sandwiches with a third of the whipped cream then add another layer of ice cream sandwiches on top and press them down lightly. Add another third of the whipped cream on top then another layer of ice cream sandwiches followed up the final third of whipped cream. Cover the pan securely with plastic wrap and freeze the cake for a minimum of 2 hours or until it is firm.
- When ready to serve, use the plastic wrap overhangs to lift the cake out of the pan. Top it with the raspberries and chocolate chips then slice and serve immediately.
Kelly’s Notes
- You may need more or less than 15 ice cream sandwiches, as it’ll depend on the size of the specific brand you use.
- Cut this recipe down to just two ingredients by using a tub of Cool Whip.
- Storage: This ice cream sandwich cake can be made ahead and stored in the freezer for up to 1 week. Just add any fresh fruit toppings right before serving to keep them looking fresh.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This is amazing. I love all of your recipes as they continue to make many family members and friends happy. Thank you so very much!
Thanks so much, Manon!
I haven’t made this yet, but it looks like an easy recipe for a crowd (make 2’s). I was looking for something that wasn’t so involved, and this made me stop and read–a real a pleaser!
I hope you enjoy the recipe if you give it a shot, Judy!
Made it today for my sons birthday it’s beautiful and yummy thank you!
You are so welcome, Jayden! I’m thrilled you enjoyed the recipe, and happy birthday to your son!
I saw that it said when you are ready to serve, top with “the REMAINING raspberries” but I didn’t see them in the recipe prior to that
Thanks for catching that, Nancy! Updating the recipe now. :)
Love this as an easy, go-to summer dessert!
I have made this similar recipe several times. I chop up a candy bar in a ziplock baggy and beat it to crumbs and spread it all over the top. It has been a favorite recipe with all my kids this year. So easy I feel quilt. Lol.
My family loved this ice cream cake and I loved how simple and quick it was to make! Thanks for sharing this recipe!
So glad you enjoyed it!
It looks like you made yours with three layers but unless I am mistaken the directions look Iike only two with whip topping divided in two. If you make three layers do you just try to use less on middle layers and save some for the top?
It looks like a quick yummy dessert that could be adapted easily to many toppings of choice.
Hi Peggy! You are correct. It’s three layers, so it should be one-third of the whipped cream in between each. Corrected the recipe :) Thank you!
Hi…I want to make this for my Grands but am confused on the size of pan and the amount of Sandwiches you used? Did you use mini sandwiches? There is no way 15 reg size will fit in a loaf pan?? Thank you
Hi Diana! Yes, regular size ones will fit! They’re just the classic ice cream sandwich size.
How did you get the plastic wrap off the bottom of the cake?
It peels right off because the cake is frozen!
This is ingenious! I am so going to make this!
Thanks so much, Jessica! Enjoy!