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This ice cream sandwich cake is a kid’s dream come true! Made with ice cream sandwiches, fudge sauce, Oreo cookies and Cool Whip, this easy dessert is one of the best summer treats you can make.
We put in a pool a couple of summers ago and that means that Elle’s friends are over all of the time to swim. And there’s nothing that kids love more during the summer than a frozen treat.
Sometimes I’ll make a batch of strawberry popsicles, birthday cake ice cream, or rocky road ice cream, but lately I will grab a box of classic, cheap-o ice cream sandwiches and toss together this super simple but super delicious ice cream sandwich cake.
It’s basically the perfect kid summer dessert, but don’t think that adults don’t love it as well.
If you’re looking for a way to keep the kids (and adults) happy this summer, this is it.
WHAT IS AN ICE CREAM SANDWICH CAKE?
This ice cream sandwich cake is the epitome of summer treats. Seriously, if you were one of those kids that got so excited when you heard the ice cream truck coming down the street, you will love this recipe.
It’s also super easy and affordable to make. It’s simply ice cream sandwiches arranged in a pan and layered with fudge sauce, Cool Whip, and chopped Oreos.
When you let it all freeze up, you can slice it up and serve it like an ice cream cake.
I love making this with classic ice cream sandwiches, but scroll down to “recipe variations” to get some of my ideas on different flavors you can try.
HOW TO MAKE MY ICE CREAM SANDWICH CAKE
Ok, this is one of those recipes, kind of like my chocolate-covered marshmallows, that is so simple that it seems almost silly to write it down as an actual recipe. But it’s also so delicious that I couldn’t NOT share it with you!
Oh, and it’s incredibly easy to make. It would be perfect to make with kids – they would find it so much fun to assemble and, of course, eat after it has frozen.
Ingredients you’ll need
You’ll only need four ingredients to make the classic version of this recipe. Ready? Here’s what you’ll need:
- 14 Oreo cookies
- 8-ounce container Cool Whip (or TruWhip)
- 14 full-size ice cream sandwiches
- 1 (11-ounce) jar hot fudge sauce
Just by the ingredients alone, you know this is going to be great. I mean, how can you go wrong with those four things together?
I like to just buy a jar of Smucker’s hot fudge sauce when I make ice cream sandwich cake, but you can use my homemade hot fudge sauce if you like.
I love whipped topping, but if you aren’t a Cool Whip fan, you could always try using whipped cream frosting instead.
I use the full-size ice cream sandwiches and always need 14 of them for the 9×9-inch pan. If you grab mini ice cream sandwiches, just keep in mind that you will need significantly more of them.
Making this recipe
Grab your favorite 9×9-inch pan – you will want to use one that is about 3 inches deep if you have it, but you can make it work in a shallower pan if you have to! Line the pan with parchment.
Add about ⅔ of the chopped Oreos to the whipped topping and set this aside. Don’t discard the rest of the Oreos – you’ll need them later.
Layer half of the ice cream sandwiches into the bottom of the baking dish. You might need to cut a couple of them to fit in snugly.
Spread half of the fudge sauce onto the sandwiches – depending on what brand of sauce you use, you may need to warm it slightly to get it to spread well. Next, spread on half of the whipped topping mixture.
Repeat the layers, then sprinkle the remaining chopped Oreos on the top. Cover and freeze the cake for at least 3 hours before serving.
RECIPE VARIATIONS
The recipe card below is for what I consider to be a “classic” version of this ice cream sandwich cake, but don’t let that stop you from getting creative with this recipe!
Try making this with different flavors of ice cream sandwiches: Neapolitan, double chocolate, strawberry, Oreo, M&M…they would all be delicious!
Square or rectangle ice cream sandwiches will fit together more snugly in the pan, but you could still use round ones. You may just need to cut them in half or quarters to get them to fit together better.
You can change up the sauce and mix-ins, too. Try using chopped toasted nuts, toasted coconut, fresh strawberries, chopped candy bars, different flavors of Oreos, or your own favorite cookies.
You could even swap out the hot fudge sauce for salted caramel sauce or even strawberry sauce!
Whatever your family’s favorite flavors are could totally be worked into this ice cream sandwich cake, so let your imagination run wild with this one.
Ice Cream Sandwich Cake
Ingredients
- 14 Oreo cookies chopped into small pieces
- 8 ounces frozen whipped topping Cool Whip or TruWhip, thawed
- 14 full-size ice cream sandwiches
- 1 jar hot fudge sauce 11-ounces
Instructions
- Line a 9x9x3-inch baking pan with parchment paper.
- In a medium bowl, combine about ⅔ of the chopped Oreos with the whipped topping until just combined. Set aside. Reserve the remaining Oreos.
- Place half of the ice cream sandwiches in an even layer in the baking dish. You will need to cut a couple of the ice cream sandwiches to fit them snugly into the dish.
- Evenly spread half of the fudge sauce onto the ice cream sandwiches. Follow with a layer of Oreo whipped topping. Repeat layers. Sprinkle the top of the cake with the remaining chopped Oreos. Cover and freeze for at least 3 hours.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband found this recipe and asked me to make it. I thought it was a bit overkill when he sent it to me – why not just have cookies and cream ice cream? Boy was I wrong. This is beyond fantastic. We made it for a Fourth of July gathering and it was a huge hit.
I am going to make this July 4th, (tomorrow)
My family is going to flip out!
Happy Independence Day!
Ohh my heavenly gosh
This is beyond delicious looking n so easy.
Quick question …. Do I need to take it out the of freezer for a bit of time before I serve it in order to cut through the sandwiches?
Thank you.
Can hardly wait to try this!
Hi Sharon – I just a large, really sharp knife and don’t have any issues, especially if I run the knife under hot water for a few seconds, then dry it off quickly before cutting. The knife glides right through! Hope this helps. Happy baking!
Jamie