Go Back

Ice Cream Sandwich Cake

A no-bake ice cream sandwich cake layered with a smooth fudge sauce and fluffy whipped topping. Easy to assemble and always a hit at parties.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 24 ice cream sandwiches standard 1.5-ounce each
  • 1 16-ounce container frozen whipped topping, thawed (like Cool Whip)
  • 1 12-ounce jar hot fudge sauce (not chocolate syrup)
  • 1/2 cup salted butter 1 stick
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 8-ounce block cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • Optional toppings: crushed Oreos chocolate shavings, sprinkles, chopped nuts

Equipment

  • 9x13-inch baking dish
  • electric mixer or whisk
  • rubber spatula
  • small saucepan

Method
 

  1. Line a 9x13-inch baking dish with parchment paper, leaving overhang on the long sides for easy lifting.
  2. In a small saucepan over medium-low heat, combine the hot fudge sauce, butter, and milk. Whisk constantly until the butter is melted and the mixture is smooth and glossy. Remove from heat and stir in the vanilla. Let cool for 10 minutes.
  3. In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gently fold in the thawed whipped topping until no white streaks remain.
  4. Arrange 8 ice cream sandwiches in a single layer in the bottom of the prepared dish, breaking some to fit if needed. They should cover the entire bottom.
  5. Spread half of the whipped cream mixture evenly over the ice cream sandwiches.
  6. Drizzle half of the cooled fudge sauce over the whipped cream layer. Use a spatula to gently swirl or spread it, but don't press down.
  7. Repeat with another layer of 8 ice cream sandwiches, the remaining whipped cream, and the remaining fudge sauce.
  8. Top with the final 8 ice cream sandwiches. Cover the dish tightly with plastic wrap or foil.
  9. Freeze for at least 6 hours, preferably overnight, until firm.
  10. To serve, lift the cake out using the parchment overhang. Let sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Use a sharp chef's knife to cut into squares. Add optional toppings just before serving.

Notes

Storage: Keep the cake frozen. Cover tightly with plastic wrap and then foil to prevent freezer burn. It will keep for up to 2 weeks. To serve, let slices sit at room temperature for 5 minutes. For a cleaner slice, dip your knife in hot water and wipe it dry between cuts. Common allergens: dairy (butter, milk, cream cheese, whipped topping, ice cream sandwiches), gluten (ice cream sandwiches), soy (may be in ice cream sandwiches). For dairy-free, use dairy-free ice cream sandwiches, a vegan whipped topping, and a dairy-free fudge sauce. For gluten-free, use gluten-free ice cream sandwiches. Always check labels. For specific dietary needs, consult a qualified professional.