Ice Cream Sandwich Cake

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4 ingredient ice cream sandwich cake 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 whip together and is a crowd pleasing treat. Serve this ice cream sandwich cake on a hot summer day for the ultimate cool down treat. Plus some fun variation ideas for this cake.

I recently made this ice cream sandwich cake for some neighborhood kids that were over at our home playing. At first there were only 2 or 3 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 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.

How to make an ice cream sandwich cake

  • Make sure to line your tray with parchment paper or foil — this is important to easily get out the bars 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.
To make an ice cream sandwich cake in a 9×13 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.

A few tips

  • Good quality ice cream will always taste 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 out too much, the consistency becomes icy as 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 oreos: full 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.

Ice cream sandwich cake variations

  • Neapolitan: use neapolitan ice cream sandwiches with chocolate, strawberry, or vanilla ice cream
  • Mint chocolate: use mint chocolate ice cream sandwiches and mint chocolate ice cream
  • Candy bar: use vanilla ice cream sandwiches with your choice of ice cream and your choice of crushed candy: toffee/skor, M&Ms, Reeses, snickers, Kit Kat, Rolos, whopper, etc. 
  • 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 up to 3-4 days before serving. I personally think it’s best served the same day it’s made. 
  • Add whipped topping RIGHT before serving: make sure to 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 stick back in the freezer. 

More ice cream treats

5 from 2 votes
Ice Cream Sandwich Cake
Prep Time
15 mins
Chilling Time
1 hr
Total Time
1 hr 15 mins
4 ingredient ice cream sandwich cake 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
Servings16 pieces
Calories285 kcal
  • 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)
  1. Line an 9 x 9 pan with parchment paper or foil (important for bar removal and slicing into bars). Pull out the ice cream to barely soften, you don't want the ice cream to get melty or too soft.
  2. Unwrap the ice cream sandwiches. Press 9 sandwiches into the bottom. You'll need to cut 2 down a little for them to fit (see pictures in post).
  3. With a large spoon, spread half of the ice cream over the ice cream sandwiches.
  4. 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.
  5. Right before eating, spread the whipped topping over everything. Crush oreos and sprinkle on top.
  6. Cut and serve.
  7. 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) instead of the cookies if desired. 

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