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Easy Ice Cream Sandwich Cake Recipe

Easy Ice Cream Sandwich Cake Recipe

★★★★★

5.3 from 26 reviews
  • Author: Zoe
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Easy Ice Cream Sandwich Cake is a no-bake, layered frozen dessert made with classic ice cream sandwiches, whipped topping mixed with chopped Oreos, and hot fudge sauce. Perfect for summer, birthday parties, or any occasion where you want a cool, sweet crowd-pleaser with minimal effort. Simply layer, freeze, and serve with optional fresh berries or extra toppings.

Ingredients

Scale

For the Cake Layers:

  • 14 regular ice cream sandwiches
  • 8 oz frozen whipped topping (Cool Whip or TruWhip, thawed)

For the Mix-ins and Topping:

  • 14 Oreo cookies, chopped
  • 11 oz jar hot fudge sauce

Instructions

  1. Prepare the Baking Pan: Line a 9x9x3-inch baking pan with parchment paper to make removal of the ice cream cake easier after freezing.
  2. Mix the Oreo Whipped Topping: In a medium bowl, gently fold about two-thirds of the chopped Oreo cookies into the thawed whipped topping until just combined, keeping the mixture fluffy. Reserve the remaining Oreos for topping.
  3. Layer the Ice Cream Sandwich Base: Arrange half of the ice cream sandwiches in an even layer in the prepared pan. Cut as needed to fit snugly and fully cover the base.
  4. Add Fudge Sauce and Oreo Whipped Topping Layers: Spread half of the hot fudge sauce evenly over the ice cream sandwiches, then spread half of the Oreo whipped topping mixture on top to form the next layer.
  5. Repeat Layers and Finish Assembling: Add the remaining ice cream sandwiches as another even layer. Top with the rest of the hot fudge sauce, then the remaining Oreo whipped topping mixture. Sprinkle reserved chopped Oreos on top for crunch.
  6. Freeze the Cake: Cover the cake and freeze for at least 3 hours or until firm. To cut clean slices, let the cake sit at room temperature for 5 minutes before slicing.

Notes

  • Keep ice cream sandwiches frozen until ready to assemble to prevent melting and mess.
  • Allow ice cream sandwiches to soften 2-3 minutes at room temperature before spreading fudge and topping for easy layering.
  • Line the pan with parchment paper or plastic wrap to help remove the cake easily.
  • Warm fudge sauce slightly (20-30 seconds in microwave) before spreading for smooth layering.
  • Use a sharp knife and wipe clean between cuts for neat slices.
  • Variation options include using different flavors of ice cream sandwiches or substituting caramel sauce or Nutella for hot fudge.
  • Store cake wrapped tightly in plastic wrap or airtight container in freezer for up to 2 months.
  • Serving with fresh berries or extra toppings like chopped nuts or mini chocolate chips adds a delightful balance and customization.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake, Freezing
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8th of cake)
  • Calories: 406 kcal
  • Sugar: 35 g
  • Sodium: 160 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 51 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 15 mg

Keywords: ice cream sandwich cake, no bake dessert, easy ice cream cake, summer dessert, frozen dessert, layered ice cream cake, hot fudge ice cream cake

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Find it online: https://cookingwithzoe.com/easy-ice-cream-sandwich-cake-recipe/