Easy Ice Cream Sandwich Cake
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This Easy Ice Cream Sandwich Cake has all the same classic flavors of a scrumptious turtle ice cream sundae. Loaded with chocolate, caramel, and chopped nuts, it’s an irresistible frozen dessert that’s perfect for any occasion.
Ice Cream Sandwich Cake Recipe
Who can resist an old-fashioned ice cream sandwich? This recipe takes them to a whole new level by transforming them into a luscious layer cake. It’s a simple no-bake dessert that combines the best of both worlds!
To make things even more decadent, a creamy, chocolatey, and nutty filling is spread between two layers of ice cream sandwiches. It’s topped with sweet caramel and chocolate sauces and crunchy nuts, creating the ultimate frozen dessert experience.
If you love cool and creamy layered desserts, be sure to check out this Chocolate Lasagna and this Oreo Brownie Trifle
Why We Love this Recipe
- Easy dessert recipe: This no-bake dessert is incredibly easy to prepare, perfect for busy days or last-minute cravings.
- Great for any occasion: It’s an easy summer dessert for potlucks and BBQs, but it’s perfect for a decadent holiday dessert as well.
- Make-ahead treat: You can prepare this dessert in advance and store it in the freezer, making it super convenient for entertaining.
- Delicious turtle flavors: With rich chocolate and caramel flavors and crunchy nuts, it tastes just like a turtle sundae.
Ingredients
- Vanilla ice cream sandwiches
- Cream cheese, softened
- Powdered sugar
- Frozen whipped topping, thawed at room temperature
- Vanilla extract
- Chocolate sauce
- Caramel sauce
- Chopped pecans, divided
- Mini semi-sweet chocolate chips
How to Make the Best Ice Cream Sandwich Cake
Step 1. In a large mixing bowl, cream together cream cheese and powdered sugar until smooth and fully blended. Blend for a couple of minutes until there are no lumps.
Step 2. Fold in a tub of Cool Whip, vanilla extract, the chocolate sauce, and the caramel sauce. Blend for about 2 minutes until fully combined. The mixture will be a pale shade of brown.
Step 3. Add the chopped pecans and mini chocolate chips (reserving a handful of each for garnishing). Use a rubber spatula to toss and combine fully, making sure to scrape down the edges of the bowl.
Step 4. In the bottom of a 9×13 baking dish, lay half of the ice cream sandwiches flat and side by side with one another.
Tip: You may have to cut an ice cream sandwich in half for them to cover the bottom of the dish evenly. You want them to touch the edges of the pan so the slices of cake come out even.
Step 5. Pour the cream cheese mixture over that layer and spread evenly using a rubber spatula.
Step 6. Using the same pattern as the first layer of ice cream sandwiches, add another layer of ice cream sandwiches on top of the mixture.
Step 7. Top with the remaining tub of whipped cream and spread evenly with the rubber spatula.
Step 8. Cover the cake with plastic wrap and place it in the freezer. You’ll want to freeze the cake for 6 hours or overnight before serving.
Step 9. When ready to serve, sprinkle the top of your delicious ice cream sandwich cake with the remaining chocolate chips, pecan pieces, and additional drizzles of chocolate and caramel sauce.
Step 10. Cut with a knife and metal spatula to serve.
Ice Cream Sandwich Cake Recipe Tips
- To keep the ice cream sandwiches firm, store them in the freezer until you’re ready to use them. This ensures they won’t become too soft when you add the other layers.
- When adding the ice cream sandwiches, make sure they’re placed edge to edge in the same pattern as the first layer. This method creates the cake’s layered look.
- When you’re ready to cut the ice cream cake, run a knife under hot water. This will allow the knife to glide through the cookie and ice cream, resulting in neat slices.
- On a hot summer day, it will thaw quickly, so it’s best to return the remaining cake to the freezer quickly.
- To prevent the cake from getting freezer burn, wrap it well with a couple of layers of plastic wrap. For best results, be sure that the plastic wrap makes contact with all surfaces.
Easy Ice Cream Cake Recipe Variations
- Festive-colored layers: We used regular ice cream sandwiches but you can use Neapolitan ice cream sandwiches or strawberry ice cream sandwiches. Top with fresh fruits or festive sprinkles for a colorful birthday cake version.
- Chocolate ice cream sandwiches: You can swap the vanilla ice cream sandwiches and use the ones with chocolate ice cream
- Crushed Oreos: Add more chocolatey goodness by adding crushed Oreo cookies to the top of the cake.
- Chopped candy bars: Swap the chocolate chips with chopped pieces of your favorite candy bars or Reese’s peanut butter cups.
- Hot fudge: We used regular chocolate sauce, but you can use hot fudge sauce. For a fun crunch, you can use a drizzle of magic shell as a topping.
- Peanut butter: Melt a little peanut butter in the microwave and drizzle it on top of the cake.
Ice Cream Cake FAQs
Sure! This ice cream sandwich cake is the perfect make-ahead dessert. You can make this cake and keep it in the freezer for up to a couple of days in advance.
While homemade whipped cream makes a delicious topping, it’s not recommended for this recipe. Homemade whipped cream is not stabilized enough to hold up with the heavier ingredients.
Absolutely. Make individual servings by creating mini ice cream sandwich cakes in muffin tins. You’ll layer it the same way you would the whole cake.
More Ice Cream Treat Recipes
- Mermaid Ice Cream
- Brownie Ice Cream Cake
- No Churn Oreo Ice Cream
- Butterbeer Ice Cream
- Easy Cookie Ice Cream Sandwich
- Cotton Candy Ice Cream
Ice Cream Sandwich Cake
Equipment
- Stand mixer optional
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounces Cool Whip thawed at room temperature, divided
- 1 teaspoon vanilla extract
- 1/3 cup chocolate sauce + more to garnish
- 1/3 cup caramel sauce + more to garnish
- 1 cup chopped pecans divided
- 1 cup mini semi-sweet chocolate chips divided
- 18-20 vanilla ice cream sandwiches
Instructions
- In a large mixing bowl, cream together cream cheese and powdered sugar until smooth and fully blended. Blend for a couple of minutes until there are no lumps.8 ounces cream cheese, 1 cup powdered sugar
- Fold in a tub of Cool Whip, vanilla extract, the chocolate sauce, and the caramel sauce. Blend for about 2 minutes until fully combined. The mixture will be a pale shade of brown.16 ounces Cool Whip, 1/3 cup chocolate sauce, 1/3 cup caramel sauce, 1 teaspoon vanilla extract
- Add the chopped pecans and mini chocolate chips (reserving a handful of each for garnishing). Use a rubber spatula to toss and combine fully, making sure to scrape down the edges of the bowl.1 cup chopped pecans, 1 cup mini semi-sweet chocolate chips
- In the bottom of a 9×13 baking dish, lay half of the ice cream sandwiches flat and side by side with one another.18-20 vanilla ice cream sandwiches
- Pour the cream cheese mixture over that layer and spread evenly using a rubber spatula.
- Using the same pattern as the first layer of ice cream sandwiches, add another layer of ice cream sandwiches on top of the mixture.
- Top with the remaining tub of whipped cream and spread evenly with the rubber spatula.
- Cover the cake with plastic wrap and place it in the freezer. You’ll want to freeze the cake for 6 hours or overnight before serving.
- When ready to serve, sprinkle the top of your delicious ice cream sandwich cake with the remaining chocolate chips, pecan pieces, and additional drizzles of chocolate and caramel sauce.
- Cut with a knife and metal spatula to serve.
Notes
- You may have to cut an ice cream sandwich in half for them to cover the bottom of the dish evenly. You want them to touch the edges of the pan so the slices of cake come out even.
- We cut our pieces extra large, making 12 servings. If you cut smaller pieces, you can serve up to 24.
Nutrition
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