Print

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Ice Cream Sandwich Cake is the perfect dessert for hot days or when you need a quick, crowd-pleasing treat. Layers of creamy ice cream sandwiches, rich fudge sauce, and Oreo whipped topping come together in this no-bake masterpiece. It’s a nostalgic dessert with a modern twist that’s as fun to make as it is to eat!

Ingredients

Scale
  • 14 full-size ice cream sandwiches (vanilla or your favorite flavor)
  • 8 ounces whipped topping (Cool Whip or TruWhip, thawed)
  • 14 Oreo cookies, chopped into small pieces
  • 1 jar (11 oz) hot fudge sauce, slightly warmed for easy spreading

Substitutions:

  • Swap Oreos with graham crackers, chocolate chips, or crushed candy bars for variety.
  • Use caramel or peanut butter sauce instead of fudge for a flavor twist.

Instructions

1. Prepare the Pan:

Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on the sides for easy removal later.

2. Make the Oreo Whipped Topping:

In a medium bowl, gently fold two-thirds of the chopped Oreos into the whipped topping until evenly combined. Reserve the remaining Oreos for garnish.

3. Assemble the First Layer:

Place half of the ice cream sandwiches in an even layer at the bottom of the prepared pan. Trim sandwiches as needed to fit snugly.

4. Add Fudge and Topping:

Spread half of the warmed fudge sauce over the sandwiches. Then, spread half of the Oreo whipped topping mixture evenly on top.

5. Repeat Layers:

Add another layer of ice cream sandwiches, followed by the remaining fudge sauce and whipped topping mixture.

6. Garnish and Freeze:

Sprinkle the reserved chopped Oreos over the top layer. Cover tightly with plastic wrap or foil and freeze for at least 3 hours, or until firm.

Notes

Serving Suggestions:

  • Slice with a warm knife for clean cuts. Serve on chilled plates to prevent melting too quickly.
  • Drizzle with extra fudge or caramel sauce for added flair.

Tips & Tricks:

  • Work quickly to prevent ice cream sandwiches from softening too much during assembly.
  • Use a hot knife (run under warm water and wiped dry) to slice through frozen layers effortlessly.

Storage & Reheating:

  • Store leftovers tightly wrapped in plastic wrap or foil in the freezer for up to one week. For best flavor and texture, consume within two days.
  • Allow cake to sit at room temperature for about 10–15 minutes before slicing to make cutting easier—no reheating necessary!

Find it online: https://icecreamin.com/ice-cream-sandwich-cake/