Ice Cream Sandwich Cake

This post may contain affiliate links. Please read my disclosure policy.

Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!

This simple dessert takes less than 15 minutes to put together and is an impressive-looking, crowd-pleasing treat. Serve Ice Cream Sandwich Cake on a hot summer day for the ultimate cool-down treat. I’m also sharing some fun variation ideas for this cake.

Image of Ice Cream Sandwich Cake, ready to eat.

Not long ago, I made this ice cream sandwich cake for some neighborhood kids who were playing at our home. At first, there were only two or three kids, but by the end of the day, I think every single kid in the neighborhood had come by for a slice of this cake. One cute girl declared it her “favorite treat EVER!” and later I got a text from another neighbor saying her daughter had requested this cake for her birthday (in 9 months– ha!).

So while it hardly even seems like a “recipe” (we’re basically re-assembling store-bought ingredients), I knew I had to share it here.

Process shot- Image of the ice cream sandwiches lined into the pan for the base layer of this frozen cake.

How to make Ice Cream Sandwich Cake

  • Make sure to line the tray with parchment paper or foil. This is important to easily get the cake out of the pan for cutting and serving.
  • Once the pan is lined, we’ll layer ingredients: first ice cream sandwiches (see photo above!), next, ice cream, then one more layer of ice cream sandwiches, and another layer of ice cream.
  • Right before serving, spread whipped cream over the whole cake and sprinkle crushed Oreos® on top.

QUICK TIP

To make Ice Cream Sandwich Cake in a 9×13-inch pan: for the larger size, you’ll need about 24 ice cream sandwiches, 1 and 1/2 containers of ice cream, and 2 containers whipped cream.

Process shot- A container of cookies and cream ice cream with a scoop in it for this cake made with ice cream sandwiches.

A few tips

  • Good-quality ice cream always tastes best. One of our personal favorites is Tillamook® (not sponsored, just a fan!) or Ben and Jerry’s®. 
  • Keep the ice cream as frozen as possible: If the ice cream thaws too much, the consistency becomes icy when it re-freezes. Obviously, super-hard ice cream is impossible to spread, but you don’t want the ice cream too soft as you spread it.
  • Crushing the Oreos: Whole Oreos can be crushed in a high-powered blender or food processor. Another option is to place the cookies in a plastic bag and hit them with a rolling pin until they are crushed. You can even crush the Oreos in your hands right on top of the cake.

Process shot-- Image of the final ice cream sandwich and ice cream layers for this easy Ice Cream Sandwich cake.

Ice Cream Sandwich Cake variations

  • Neapolitan: Use Neapolitan ice cream sandwiches and chocolate, strawberry, or vanilla ice cream.
  • Mint chocolate: Choose mint chocolate ice cream sandwiches and mint chocolate ice cream.
  • Candy bar: Go with vanilla ice cream sandwiches with your choice of ice cream and your choice of crushed candy: toffee/Skor, M&M’s, Reeses, Snickers, Kit Kat, Rolos, whopper, etc. (These all trademarked brands of candy. Pick the types you like most!)
  • Ice Cream Sandwich Cake with Magic Shell: Use vanilla ice cream sandwiches with vanilla ice cream. Leave off the whipped cream and add Magic Shell® on top right before serving. Add a spoonful of whipped cream on the side as desired.
  • Hot fudge or caramel sauce: For an even sweeter treat, add a drizzle of hot fudge or caramel sauce to your bars — homemade or store-bought.
  • Taste of home shares a variation without any additional ice cream (whipped cream in between layers).

Storing/Make Ahead

  • This cake can be stored in the freezer (without the whipped topping) for 3-4 days before serving. I personally think it’s best served the same day it’s made. 
  • Add whipped topping right before serving: Add the whipped cream topping right before serving (after the other layers have chilled). It doesn’t freeze well on top of the cake, because the consistency changes to an icy texture.
  • When storing, lightly cover the cake with plastic wrap and return to the freezer. 

Image of the dessert with a bite out of it and a fork holding the bite.

More ice cream treats

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Ice Cream Sandwich Cake

5 from 2 votes
Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!
Print Recipe

Ice Cream Sandwich Cake

5 from 2 votes
Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!
Course Dessert
Cuisine American
Keyword ice cream sandwich cake
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 pieces
Calories 247kcal
Author Chelsea
Cost $6.72

Ingredients

  • 18 regular vanilla ice cream sandwiches unwrapped
  • 1 container (48 ounces or 3 pints) cookies and cream ice cream
  • 1 container (8 ounces) frozen whipped topping thawed to room temperature
  • 6-8 regular Oreo cookies (Note 1)

Instructions

  • Line a 9-x-9-inch pan with parchment paper or foil (important for removal and slicing). Remove the ice cream from the freezer to barely soften-- however, you don't want the ice cream to get melty or too soft.
  • Unwrap the ice cream sandwiches. Press 9 sandwiches onto the bottom of the pan. You'll need to cut 2 down a little for them to fit (see pictures in the post).
  • With a large spoon, spread half of the ice cream over the ice cream sandwiches.
  • Press 9 more sandwiches on top. Spread remaining ice cream over the sandwiches, pressing firmly down. Cover tightly and place in the freezer until layers are firm, about 1 hour.
  • Right before serving, remove the dessert from the freezer and spread the whipped topping over everything. Crush Oreos and sprinkle on top.
  • Cut and serve.
  • Immediately return any leftovers, covered tightly, to the freezer. Best enjoyed the same day it's made--the whipped cream becomes icy as it's frozen.

Recipe Notes

Note 1: Try a crushed up candy bar (Heath, Skor, Butterfinger, etc) instead of the cookies, if desired. 

Nutrition Facts

Calories: 247kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 245mg | Fiber: 1g | Sugar: 28g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. i love the ice-cream sand-witch cake,this is my one of the favorite food. i like it so much. i do not know how to make them. i think now i can make them.thanks a lot to u to make a this type of bol

  2. This cake is stunning and I’m totally going to be trying it this summer – soooo easy!! 🙂

  3. This cake looks to die for! you’re totally making me want ice cream cake more than anything right now 🙂

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.