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Ice Cream Sandwich Cake

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


  • 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)


  • 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.


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


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