Ice Cream Sandwich Cake

When life calls for cake, this Ice Cream Sandwich Cake makes a great throw-it-together option. It’s made with the most delicious ingredients (looking at you, Cool Whip) and toppings (M&Ms, anyone?) and comes together in less than ten minutes! Just stack, freeze, and enjoy.

The ultimate sweet tooth-satisfying cake recipe

Have you ever found yourself baking a cake, only to at some point wonder why you didn’t just go the easy route with a store-bought version? Between mixing the ingredients, letting the cake cool in order to ice it, and preparing the icing, sometimes baking can feel more labor-intensive than it’s worth.

Well, I’m here today with a solution. And not just any solution, but an oh-my-gosh-this-is-so-delicious-and-I’m-going-to-make-it-every-year-forever solution. This ice cream sandwich cake is an easy recipe that comes together quickly and doesn’t require making anything from scratch!

Made with ice cream sandwiches (regular or Neapolitan — whichever you prefer!), Cool Whip, caramel, candy, and sprinkles, this dessert hits the spot. Any chocolate or candy lover will totally devour this, and it’s sure to be a hit for a crowd!

So when an occasion calls for cake, whether it’s a birthday, holiday, celebration, or even just another day of the week (because who needs a specific excuse for cake), this is the perfect quick, easy, and mouthwatering treat. Let’s dig in!

Ingredients in this ice cream sandwich cake

Between the ice cream sandwiches, cool whip, and caramel, can you think of anything better? I certainly cannot. I’m so excited for you to try this cake! Here’s everything you’ll need.

• Ice cream sandwiches: You can’t have an ice cream sandwich cake without the sandwiches! You will need about 18-20 bars to create this cake. They’ll be used for 2 different sandwich layers. You can use the classic (vanilla center) or go for the Neapolitan kind for some added strawberry and chocolate flavor!
• Cool Whip: Next, you will need 16oz of Cool Whip. We’ll be using this for two layers as well (8oz per layer). The whip should be defrosted before being used in the cake assembly.
• Caramel sauce: One of the best parts of this cake is the caramel! You will need a 12 oz jar of caramel sauce. Like the sandwiches and Cool Whip, this will be used in two parts.
• Symphony Bars: Symphony Bars make a delicious chocolate topping! Use 2 bars chopped small. An alternative option is to use chopped Heath bars!
• Mini M&Ms: Add color and yummy flavor to the cake by including 1/2 cup of Mini M&Ms. You can use the regular-sized candy as well, but I find the mini version to be tastier!
• Sprinkles: Finally, finish off the cake by including 1/2 cup of your favorite sprinkles. Keep reading for even more topping ideas.

Tools needed to make this easy ice cream sandwich cake

To create your very own ice cream sandwich cake, you will need a few kitchen tools.

• 9×13 casserole dish
• Cutting board and knife
• Spatula
• 1/2 cup sized measuring cup

How to make an ice cream cake with ice cream sandwiches

This ice cream cake made with ice cream sandwiches comes together in hardly any time at all. It doesn’t require making anything from scratch. Instead, the recipe instructions are all about the assembly!

First, grab a large 9×13 casserole dish and layer the ice cream sandwiches on the bottom. Cut them in half or into pieces as needed to fit them evenly into the dish. You’ll use about half of the sandwiches.

Next, add 8oz of the defrosted Cool Whip and spread it over the ice cream sandwiches. Drizzle half of the jar of caramel sauce on top of the Cool Whip.

Then, layer on another round of ice cream sandwiches, again cutting as needed so that they fit in an even layer.

Add the remaining Cool Whip on top and spread it around evenly. Drizzle the remainder of the caramel sauce on top of that.

Top with the Symphony Bar pieces, M&Ms, and sprinkles. Freeze for at least 2 hours.

Extra toppings? Yes, please!

Here are some more tasty toppings that you can add to your ice cream bar cake for the perfect treat.

• Twix bars (chopped)
• Crunch bars (chopped)
• Reece’s Pieces
• Reece’s Cups (chopped)
• Crushed Oreos (this one is a personal fave!)
• Chocolate drizzle
• Extra caramel drizzle
• Mini chocolate chips
• Mini caramel chips
• Chopped peanuts
• Strawberries

Leftover ice cream bar cake can be stored in the freezer for up to about 2 weeks. I recommend enjoying it sooner rather than later for the best possible flavors!

If you liked this recipe, you’ll want to try these!

If you’re looking for some more cake ideas, there are so many more in the Erin Lives Whole world! Give one of these recipes a try after enjoying your delicious ice cream sandwich cake.

• Gluten Free Chocolate Cake with Peanut Butter Frosting
• Pumpkin Cake with Cream Cheese Frosting
• Healthy Lemon Olive Oil Cake
• Healthy Vanilla Birthday Cake with Chocolate Frosting

All recipes by Erin Morrissey and Photos by Sierra Inn

Erin Antoniak

Ice Cream Sandwich Cake

5 from 4 votes

When life calls for cake, this Ice Cream Sandwich Cake makes a great throw-it-together option. It’s made with the most delicious ingredients (looking at you, Cool Whip) and toppings (M&Ms, anyone?) and comes together in less than ten minutes! Just stack, freeze, and enjoy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 16 servings

Course: cake, Dessert, ice cream

Cuisine: American

Calories: 346

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 18-20 ice cream sandwiches
• 16 oz cool whip defrosted
• 12 oz jar caramel sauce
• 2 Symphony Bars chopped small (or 1 cup heath bar bits)
• 1/2 cup mini m&ms
• 1/2 cup sprinkles

Method

 

1. In a large 9×13 casserole dish, layer ice cream sandwiches on the bottom, cutting in half and into pieces to fit evenly in the bottom.
2. Add 8oz of defrosted cool whip and spread over ice cream sandwiches. Drizzle half the jar of caramel sauce on top of cool whip.
3. Layer another round of ice cream sandwiches, again cutting some to make sure they fit evenly in a layer.
4. Add the remaining cool whip, spread it around evenly, and then drizzle the remainder of the caramel sauce.
5. Top with Symphony Bar pieces, m&m’s and sprinkles. Freeze for at least 2 hours.
6. Cut into and serve!

Nutrition

Calories: 346kcalCarbohydrates: 60gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 22mgSodium: 199mgPotassium: 145mgFiber: 0.5gSugar: 42gVitamin A: 280IUVitamin C: 0.1mgCalcium: 112mgIron: 0.3mg

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