Looking for the easiest ice cream cake recipe ever? You just found it.

This DIY ice cream Cake isn’t fancy — and that’s exactly why everyone loves it. It’s the best kind of no bake cake recipe: made with ice cream sandwiches, a little whipped topping magic, caramel sundae topping, fudge sauce, and zero stress.

If you’ve got a freezer and 10 minutes, you’ve got a show-stopping family dessert. Serve it right away or freeze for three hours for a true ice-cream-cake experience. This easy ice cream cake is a refreshing, sweet crowd-pleaser at kids’ birthdays, backyard BBQs, or last-minute slumber parties.

Easy no-bake ice cream sandwich cake topped with whipped cream and chocolate drizzle.

Steps to make this easy ice cream cake

Whether you call it an ice cream sandwich cake or a no bake ice cream cake — one thing’s for sure: it’s going to disappear fast. Almost as fast as making it.

Step 1: Choose your favorite toppings. Gather your ingredients. Keep your ice cream sandwiches in the freezer until the last minute, but make sure your Cool Whip is fully thawed and ready to spread.

Step 2: Layer the unwrapped ice cream sandwiches into the bottom of a 9×13 casserole dish.

Step 3: Spread the whipped topping evenly across the first layer of ice cream sandwiches, using about half the container.

Step 4: Drizzle caramel and chocolate sauce over the Cool Whip.

Step 5: Add the next layer of ice cream sandwiches. Cut or break sandwiches as needed to ensure a good even layer. Press down lightly on each sandwich.

Step 6: Drizzle with more caramel and chocolate sauce.

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Step 7: Another layer of Cool Whip goes on, the remainder in the container.

Step 8: Drizzle on the last of the sauces and decorate with M&Ms or your toppings of choice.

Step 9: Cover and freeze for 3 hours, then remove from the freezer 15 minutes before cutting. Serve and enjoy right away.

Tips for making a great ice cream sandwich cake

It’s best to keep the ice cream sandwiches in the freezer until it’s time to assemble the cake.
You can use any kind of ice cream sandwiches: round, gluten free or dairy-free, with golden cookies or neapolitan flavors.
Saucy variations: Try a peanut butter sauce instead of the caramel, OR leave off the M&Ms and go for a fruity drizzle with a raspberry sauce, which also goes great with chocolate!
You’ll apply the sauces three times: on the first layer of ice cream sandwiches, then on top of the whipped topping, then on the very top, right before serving. (See photos.) So you’ll use about a ⅓ cup of each sauce for each layer. If it sounds like sugar overload, skip the second/middle drizzle of sauces.
Topping ideas: What’s the occasion? Sprinkles are great for birthdays and kids parties; chocolate lovers might crush on crushed Oreo cookies or mini chocolate chips. Taking this to a shower or a brunch to remember? Zhuzh it up with some chocolate shavings or FANCY glitter.
You can serve it right after assembling, but for a true ice-cream-cake experience, you’ll want to freeze it for about three hours before serving.
The cake will keep in the freezer for up to two months tightly covered.

Easy Ice Cream Sandwich Cake

Easy Ice Cream Sandwich Cake made with layers of ice cream sandwiches, whipped topping, caramel, and fudge sauce. A quick no-bake dessert perfect for parties, birthdays, BBQs, or anytime you need a fun frozen treat.

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Servings

Ingredients

24 ice cream sandwiches unwrapped
1 large 16 oz container Cool Whip, thawed
1 c hot fudge sauce divided into thirds
1 c caramel sauce divided into thirds
Chocolate M&Ms or sprinkles for topping

Instructions

In a 9×13-inch pan, place 12 of the ice cream sandwiches face down in a single layer. If they don’t quite fit, cut sandwiches as needed.
Scoop half of the Cool Whip onto the ice cream sandwich layer and spread out evenly. An offset spatula works well for this, but the back of a large wooden spoon will work too.
Drizzle hot fudge sauce and caramel sauce over the Cool Whip. You may need to warm it up for a few seconds, just enough to soften it up to drizzle, but it should not be hot or it will melt the Cool Whip.
Add the remaining 12 ice cream sandwiches in a single layer, then drizzle on more hot fudge and caramel sauce.
Scoop the rest of the Cool Whip on top of the cake and spread out evenly.
Cover the cake with plastic wrap and freeze for at least 3 hours until completely firm.
Remove from the freezer and uncover about 15 minutes prior to serving.
Drizzle more hot fudge and caramel sauce over top of the cake, then sprinkle with M&Ms (or your toppings of choice).
If it’s hard to cut, run a knife blade under hot water with each attempt until all servings have been plated.
Leftovers should be covered and placed back in the freezer immediately.

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The bottom line

This Easy Ice Cream Cake with Ice Cream Sandwiches is the ultimate no-bake dessert hack. It’s fun to make, easy to freeze, and impossible not to love.

Keep this no bake cake recipe in your back pocket for summer parties, family desserts, birthdays, or anytime you need a DIY Ice Cream Cake that looks impressive but comes together in minutes.

Make it a celebration: June 27th is National Ice Cream Cake Day! Better start planning now. 😎