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Ice Cream Sandwich Cake

Ice cream sandwich cake with chocolate ice cream sandwiches layered with whipped topping and swirled hot fudge and caramel for an easy no-bake frozen layer cake. It slices clean after freezing, with classic rows that look impressive for parties and birthdays.
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Prep Time 20 minutes
Freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ice cream sandwich cake
  • 24 rectangular ice cream sandwiches Use classic chocolate ice cream sandwiches for clean, even layers.
  • 16 oz whipped topping (Cool Whip) Divide into two tubs for layering and covering.
  • 1 cup hot fudge sauce Drizzle in half for the middle layer and half on top.
  • 0.5 cup caramel sauce Drizzle in half alongside the hot fudge for a two-sauce swirl.
  • 1 rainbow sprinkles For decoration on top.
  • 1 Oreo crumbles For decoration on top.

Equipment

  • 1 9x13 pan

Method
 

Assemble the cake layers
  1. Arrange 24 rectangular ice cream sandwiches in a single layer in a 9x13 pan, fitting them snugly with minimal gaps so each slice holds together.
  2. Spread half the whipped topping evenly over the sandwiches, using gentle, even pressure to create a flat surface.
  3. Drizzle half the hot fudge sauce and half the caramel sauce over the whipped topping, letting the sauces streak in different directions for a layered look.
  4. Arrange a second layer of ice cream sandwiches on top, aligning them over the first layer so the rows stay straight.
  5. Spread the remaining whipped topping over the top layer completely, covering edges so the cake is sealed before freezing.
  6. Drizzle the remaining hot fudge sauce and caramel sauce over the top, then add rainbow sprinkles and Oreo crumbles for decoration.
Freeze and slice
  1. Freeze at least 6 hours or overnight before slicing, so the ice cream sandwiches set into firm layers with clean cuts.

Notes

For the neatest slices, dip the knife in warm water between cuts and wipe the blade. Store covered in the freezer for up to 2 weeks; freezing is a yes (best within 2 weeks). For a lighter option, use light whipped topping or reduced-fat ice cream sandwiches if you can find them.