Ice Cream Sandwich Cake
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This ice cream sandwich cake is one of the easiest summer desserts you’ll ever make. It’s cold, creamy, chocolatey, and takes just 15 minutes to throw together. No baking, no stress—just layers of ice cream sandwiches, pudding, fudge, and whipped topping.
I love making this for birthdays, cookouts, or anytime we want a frozen treat. It’s a guaranteed crowd-pleaser and always disappears fast. Whether you’re hosting a birthday party or just cooling off with something sweet, this easy dessert is sure to be a huge hit with both kids and adults.
You get two full layers of classic vanilla ice cream sandwiches, rich chocolate fudge, and a fluffy pudding filling. It’s all topped with Cool Whip and finished with your favorite toppings.
Unlike my upside-down ice cream cone cupcakes (which only look like ice cream), this cake is the real deal. If you love cool and creamy no-bake desserts, be sure to check out my no-bake pies, icebox cakes, and fluff salad recipes too!
Why you’ll love this ice cream sandwich cake recipe
- Just 15 minutes of prep time. The rest is freezer time!
- The perfect birthday cake or summer treat.
- A fun, nostalgic twist on classic ice cream sandwiches.
- Always a huge hit at BBQs, potlucks, and family get-togethers.
- Fully customizable with your favorite toppings and flavors.
Ingredients Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Instant chocolate pudding mix – Make sure you grab instant pudding mix, not to be confused with cook-and-serve pudding.
- Unsweetened cocoa powder – For extra chocolaty flavor.
- Half and half – You can swap the half and half for milk if you prefer.
- Cool Whip – Thawed completely. I also have a homemade Cool Whip recipe that you can use.
- Rainbow sprinkles – For the pudding layer and top of the cake.
- Vanilla ice cream sandwiches – Use regular-sized (not mini) ice cream sandwiches.
- Chocolate fudge topping – Do not heat up. Keep the hot fudge sauce at room temperature.
- Optional toppings – Additional sprinkles, M&Ms, chopped-up candy bars, crushed Oreos, chocolate syrup, Reese’s pieces, mini chocolate chips, caramel sauce, etc.
Jaclyn’s Kitchen Faves
I use and love this extra deep 9×13-inch baking dish for all my no-bake desserts. It has more room to fit all the luscious layers and comes with a lid, which makes it super handy for storing or bringing to parties!
How to Make Ice Cream Sandwich Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a medium bowl, whisk the pudding mix and cocoa powder together and then add the half and half until thickened. Fold in half of the thawed Cool Whip and sprinkles, and set the bowl aside.
Step 2: Add a single, even layer of ice cream sandwiches to the bottom of your dish. Trim sandwiches as needed to cover the bottom with no large gaps.
Step 3: Spread some of the fudge evenly over the sandwiches.
Step 4: Top with the chocolate pudding mixture. Place the pan in the freezer to set for about 20 minutes. This solidifies the pudding a bit so the next layers of sandwiches don’t sink.
Steps 5-7: Add the remaining ice cream sandwiches and top with the remaining fudge. Finally, spread a layer of Cool Whip on top and place in the freezer to firm up. This will take at least two hours.
Pro Tip:
I highly recommend using an extra deep 9 x 13-inch dish, otherwise you’ll have difficulty covering your ice cream cake without smooshing the top. If all you have available is a regular 9 x 13 then I would recommend adding the final cool whip layer 30 minutes before serving and leaving the ice cream cake uncovered in the freezer for those last 30 minutes.
Step 8: Just before serving, top the ice cream cake with your favorite toppings. Add extra sprinkles, chopped nuts like pecans, peanuts, almonds, or walnuts, candy bars, Oreo cookies, or mini M&M candies on top of the cake. Slice and enjoy!
Storage
Store leftover cake covered with a lid, plastic wrap, or aluminum foil in the freezer.
You can also wrap individual pieces with plastic wrap and keep them frozen for about 2 months.
Recipe Tips
- Work quickly: Ice cream melts fast. Have all your ingredients and tools prepped before you start layering.
- Line your pan: Parchment paper helps lift the cake out cleanly for slicing or serving.
- Have extra sandwiches ready: A 9×13 Pyrex holds about 19 sandwiches, but cake pans have more surface area. Buy a few extras just in case.
- Freeze between layers: That 20-minute freeze keeps the second layer from sinking and makes stacking easier.
- Add toppings last-minute: Add candies and drizzles just before serving so they don’t get soggy or discolored in the freezer.
- Make ahead: You can prep this dessert up to 48 hours in advance so it’s fully set and ready to go when you need it.
Recipe variations
- Swap the pudding flavor. Try this dessert using ice cream sandwiches with vanilla pudding and omit the cocoa powder.
- Chocolate and strawberries. Use Neapolitan ice cream sandwiches, strawberry topping drizzled between the layers, and fresh strawberries on top.
- Use peanut butter instead of pudding. Make a peanut butter version with peanut butter added between the layers and chopped up chocolate peanut butter cups on top.
More No Bake Dessert Recipes
Ice Cream Sandwich Cake
Ingredients
- 1 (3.9 oz) instant chocolate pudding mix
- 1 Tablespoon unsweetened cocoa powder
- 1 cup half-and-half
- 16 oz Cool Whip thawed and divided
- ½ cup rainbow sprinkles
- 19 vanilla ice cream sandwiches regular size
- ½ cup hot fudge topping at room temperature, do not warm up, divided
- optional toppings additional sprinkles, M&Ms, chopped-up candy bars, caramel sauce, chocolate sauce, etc
Instructions
- Line a 9 x 13 inch baking dish (see note below) with parchment paper. Set aside.
- In a medium bowl, whisk together instant pudding and cocoa powder. Add half-and-half and mix until thickened. Fold in half of Cool Whip (8 ounces) and sprinkles. Set aside.
- Add a single, even layer of ice cream sandwiches to the bottom of your dish. Trim sandwiches as needed to cover the bottom with no large gaps. (I did 2 rows of 4 sandwiches, and one and ⅓ sandwiches at the top.)
- Spread ¼ cup of the fudge evenly over the sandwiches.
- Add the chocolate mixture and spread into an even layer.
- Place in freezer for at least 20 minutes (so sandwiches don’t sink into chocolate pudding.)
- Remove from freezer and repeat the layers with a second layer of ice cream sandwiches and hot fudge sauce.
- Finally, spread the remaining Cool Whip on top.
- Freeze until firm, at least 2 hours.
- Before serving, top with additional sprinkles and any other desired toppings (chopped up candy bars, M&Ms, caramel drizzle, etc). Slice and serve immediately.
Notes
Nutrition
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