Introduction

This Ice Cream Sandwich Cake is a fun and easy dessert that combines classic ice cream sandwiches with layers of whipped topping, hot fudge, and caramel sauce. It’s perfect for parties or a simple family treat that everyone will love.

A slice of layered dessert with five visible layers, starting from the bottom with a white and brown crunchy base, followed by a white creamy layer, a golden caramel layer in the middle, then a thick white cream layer, and topped with a dark brown chocolate layer dripping down the sides. The dessert is decorated with colorful sprinkles falling onto it and a bright red cherry on top. The dessert is on a clear glass plate, set on a white marbled surface with a pink blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
¼ cup chopped pecans, or to taste

Instructions

Step 1: Arrange a layer of ice cream sandwiches in the bottom of a 9×13-inch dish.
Step 2: Spread a layer of whipped topping over the ice cream sandwiches.
Step 3: Drizzle with hot fudge topping and caramel topping evenly over the whipped topping.
Step 4: Repeat the layering process with the remaining ice cream sandwiches, whipped topping, hot fudge, and caramel sauces.
Step 5: Finish with a top layer of whipped topping and sprinkle chopped pecans over the top.
Step 6: Cover the dish with aluminum foil and freeze until set, about 30 minutes.
Step 7: Slice and serve with your favorite toppings for extra flair.

Tips & Variations

For extra crunch, substitute pecans with chopped almonds or walnuts.
Try adding sliced strawberries or banana between layers for a fruity twist.
Use chocolate or mint ice cream sandwiches instead of vanilla for different flavors.
Make sure to warm the hot fudge topping slightly so it drizzles smoothly.

Storage

Store any leftover cake covered in the freezer for up to one week. To serve, let it sit at room temperature for a few minutes to soften slightly before slicing. Avoid refreezing after thawing to maintain texture.

How to Serve

A large white rectangular dish filled with a dessert that has three visible layers: the bottom layer is a light brown cake base, the middle layer is white creamy frosting, and the top layer is thick white whipped cream spread evenly. The top is decorated with colorful candy pieces in red, yellow, green, blue, and orange scattered all over, along with whole peanuts. Dark chocolate sauce is drizzled unevenly across the top, adding contrast to the bright colors. The dish is set on a white marbled surface with some candy and peanuts scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled a day in advance and stored in the freezer until ready to serve.

What if I don’t have aluminum foil?

You can cover the dish tightly with plastic wrap to prevent freezer burn and keep the cake fresh.

Ice Cream Sandwich Cake Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This Ice Cream Sandwich Cake is a delightful no-bake dessert featuring layers of classic vanilla ice cream sandwiches, creamy whipped topping, rich hot fudge, and luscious caramel sauce, all sprinkled with crunchy chopped pecans. Perfect for gatherings or a sweet treat, it combines easy assembly with indulgent flavors in a frozen cake form.

Author: Kai
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Ice Cream Sandwich Cake Ingredients

24 vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
¼ cup chopped pecans, or to taste

Instructions

Prepare the Base Layer: Arrange a layer of vanilla ice cream sandwiches evenly in the bottom of a 9×13-inch dish, creating a solid foundation for the cake.
Add Toppings: Spread a layer of whipped topping over the ice cream sandwiches. Then drizzle the warmed hot fudge topping and caramel topping evenly over the whipped cream layer to create a rich, layered taste.
Repeat Layers: Continue layering with the remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping. Ensure the final top layer is a smooth blanket of whipped topping for a neat finish.
Garnish: Sprinkle the chopped pecans evenly over the top layer of whipped topping to add texture and a nutty flavor.
Freeze to Set: Cover the dish tightly with aluminum foil and place it in the freezer for about 30 minutes or until the dessert is firmly set and ready to slice.
Serve: Remove from the freezer, slice into portions, and serve immediately. You may add your favorite extra toppings if desired, such as additional fudge or caramel drizzle.

Notes

For easier slicing, let the cake sit out for a few minutes at room temperature before serving.
Feel free to substitute pecans with walnuts or skip nuts for a nut-free version.
Use warmed toppings to make layering smooth and blending easier.
This cake is best enjoyed the same day it is assembled for optimal texture.
Store leftovers covered in the freezer for up to 3 days.

Keywords: Ice Cream Sandwich Cake, No-Bake Dessert, Frozen Cake, Easy Summer Dessert, Ice Cream Dessert