Ice Cream Sandwich Cake

Name: Ice Cream Sandwich Cake (No-Bake)
Prep time: 15 min
Total time: 4 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 24 vanilla ice cream sandwiches; 16 oz whipped topping, thawed; 1 jar (approx. 12 oz) hot fudge topping; 1 bottle (approx. 10 oz) caramel topping; Butterscotch topping, to taste

Ice cream sandwich cake is a no-bake frozen dessert that stacks vanilla ice cream sandwiches with hot fudge, caramel, and whipped topping for an effortless crowd-pleaser that requires no oven or baking skill.

🌍American 🏷️Ice cream cake 🏷️No-bake dessert 🏷️Ice cream sandwich 🏷️Caramel Hot fudge

🏷️

🏷️Summer dessert

-0:00

TikTok

Total

4h 15m

Servings

12

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

24 vanilla ice cream sandwiches
16 oz whipped topping, thawed
1 jar (approx. 12 oz) hot fudge topping
1 bottle (approx. 10 oz) caramel topping
Butterscotch topping, to tasteoptional

5 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Unwrap and arrange a single layer of ice cream sandwiches in the bottom of a 9x13 inch baking pan, cutting them to fit as needed.
2
Warm the hot fudge topping in the microwave for about 30 seconds, or until it's pourable.
3
Drizzle the warm hot fudge over the layer of ice cream sandwiches.
4
Drizzle the caramel topping over the hot fudge.
5
Spread half of the whipped topping (about 8 oz) evenly over the caramel and fudge layer.
6
Arrange a second layer of ice cream sandwiches on top of the whipped topping.
7
Drizzle more hot fudge and caramel topping over the second layer of sandwiches.
8
Spread the remaining whipped topping evenly over the top.
9
Garnish the top with a final drizzle of hot fudge and caramel topping.
10
Place the pan in the freezer for at least 4 hours, or until firm, before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Thaw whipped topping completely before spreading to ensure even coverage and prevent lumps.
Warm your sauces (hot fudge and caramel) slightly before drizzling so they spread smoothly over cold ice cream and set into a chewy layer.
Freeze the assembled cake at least 4–6 hours or overnight so the layers bond together and the cake becomes easier to slice cleanly.
Let the cake sit at room temperature for 5–10 minutes before serving if it becomes too hard to cut; this softens it just enough for easy slicing without melting the structure.

Substitutions

Whipped topping → freshly whipped heavy cream (sweetened with 2–3 tablespoons powdered sugar and 1 teaspoon vanilla; do not assemble more than 2 hours ahead)
Hot fudge topping → chocolate syrup or melted chocolate (note: will set firmer and be less gooey)
Caramel topping → dulce de leche (slightly thicker; drizzle lightly to avoid sogginess)

Storage & make-ahead

Cover and freeze for up to 5 days. Thaw 5–10 minutes at room temperature before slicing for easier cutting.

Common Questions

How far in advance can I make this cake?

Assemble it up to 2 days ahead and keep it frozen. Add the whipped topping layer no more than 4 hours before serving to prevent it from becoming watery.