We love cool desserts in the summertime, and today’s no-bake Ice cream sandwich cake is a family favorite. It’s a fun twist on a classic treat, is easy to make, and is so yummy that kids and adults will be asking for seconds.
What makes this Ice Cream Sandwich Cake extra special is how fast it comes together, then the freezer does the rest. The cookies add crunch, the pudding layer turns creamy and mousse-like, and every slice looks so fun for birthdays, BBQs, and summer parties.
If you like this cold, delicious dessert, be sure to try our Oreo Ice Cream Cake, Angel Food Ice Cream Cake, and Root Beer Float Ice Cream Cake.
Why we think you’ll love it:
- Quick. Fast to assemble, hands-on time is about ten minutes.
- No Bake. It is a no-bake, no-stress dessert that is perfect for busy days, BBQs and parties.
- Perfect for parties. Make ahead and serves a crowd.
Ice Cream Sandwich Cake Ingredients
- Hot fudge sauce (½ cup, warmed): Hot fudge adds rich chocolate flavor and helps bind the pudding layer so the cake slices neatly. Use homemade hot fudge or a store-bought jar.
- Whipped cream (4 cups): Whipped cream lightens the fudge and pudding into a fluffy filling and creates a soft, snowy finish for the outside. You can use store bought cool whip or make your own whipped cream.
- Instant chocolate pudding (3.4-ounce box): The pudding powder thickens the filling quickly, giving structure without cooking. You can try using instant vanilla pudding or instant cheesecake pudding. Do not use the cook n serve kind.
- OREOS, chopped (2 cups): Oreos provide crunch and chocolate cookie flavor for texture contrast. You can use any chocolate sandwich cookies, mini OREOS, or crushed wafer cookies.
- Ice cream sandwiches (12): The ice cream sandwiches form the cake layers, already portioned for fast assembly and clean slices. We used vanilla, but chocolate, Neapolitan or mint works too.
How to Make an Ice Cream Sandwich Cake
PUDDING. Start by making the fudge pudding mix. In a large bowl, whisk together the fudge topping (here is a link to our tasty Hot Fudge Sauce) and 1-2 cups of Whipped Cream until combined.
Add the dry chocolate pudding mix and stir for a couple of minutes. Add one cup of the chopped Oreos, mix, and set it aside. (Note: Use Instant Pudding Mix. Do not make the pudding, you are only using the pudding powder.)
ICE CREAM SANDWICHES. Start by unwrapping 12 regular-sized ice cream sandwiches. Put 4 of them side by side on a foil-lined baking sheet. You can also line the pan with parchment paper.
PUDDING LAYER. Add half the whipped cream pudding mixture on top and repeat the layers. Add the last 4 ice cream sandwiches and
WHIPPED CREAM. cover the cake with the remaining whipped cream.
TOPPING. Don’t forget to add the rest of the chopped cookies on top of the cake or all over the sides too.
CHILL + ENJOY! Freeze the cake for 1 hour. After an hour, lightly wrap the cake with tin foil and keep it in the freezer for an additional 2-3 hours before serving.
Kristyn’s Recipe Tips
- Line your sheet or platter with parchment or foil so you can lift, rotate, and transfer the cake without sticking.
- Work in quick layers. If sandwiches soften, pop everything in the freezer for 5–10 minutes, then resume.
- For neat slices, warm a large knife in hot water, wipe dry between cuts, and let the cake sit on the counter a few minutes before slicing.
- Flavor twists, swap in mint or Neapolitan sandwiches, instant vanilla or cheesecake pudding, different Oreo varieties, or sprinkle candy bits on top.
Ice Cream Sandwich Cake Recipe
Ingredients
- ½ cup hot fudge sauce, warmed
- 4 cups whipped cream
- 1 (3.4-ounce) box instant chocolate pudding
- 2 cups OREOS, chopped
- 12 ice cream sandwiches
Instructions
- In a medium bowl, whisk fudge topping and 1 – 2 cups whipped cream until well blended. Add the dry pudding mix and stir for a few minutes. Add 1 cup chopped cookies and mix until blended. Set aside.
- Place 4 ice cream sandwiches, side-by-side, on a foil-lined cookie sheet. Add half the whipped cream pudding mixture on top, then repeat layers.
- Add the last 4 sandwiches, then cover the entire cake with the remaining whipped cream making sure to add the rest of the chopped cookies to the cake (you can add them to the top or all over the cake).
- Freeze cake for 1 hour, then lightly wrap with foil and continue freezing for an additional 2-3 hours.
Notes
- Line your sheet or platter with parchment so you can lift, rotate, and transfer the cake without sticking.
- Work in quick layers; if sandwiches soften, pop everything in the freezer for 5–10 minutes, then resume.
- For neat slices, warm a large knife in hot water, wipe dry between cuts, and let the cake sit on the counter a few minutes before slicing.
- Flavor twists, swap in mint or Neapolitan sandwiches, instant vanilla or cheesecake pudding. different Oreo varieties, or sprinkle candy bits on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead and store, freeze uncovered for 1 hour to set, then wrap lightly in foil; keep frozen up to 1 month, thaw briefly before serving
Leftover cake can be wrapped tightly in plastic wrap and again with aluminum foil. This cake will last about a month in your freezer. Thaw slightly before serving.
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Oreo Ice Cream Cake
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This recipe was first shared May, 2019.
I want to make this amazing dessert for Christmas (it’s very hot here then). My only problem is that the only instant puddings we can buy here in Australia are vanilla flavour. I have found some homemade recipes for chocolate instant pudding mix (I think I can get Instant Clear Jel online). Would I be better off making that, or making the vanilla and adding some cooled chocolate ganache to it?
I look forward to hearing your ideas.
Thanks.
The simplest method that I would try is to whisk in 2-3 tablespoons of unsweetened cocoa powder with the instant vanilla pudding mix, then add it to the recipe as directed. Let me know how it works.
Thanks so much for getting back to me.
I’ll let you know how it goes.
It’s easy to make and understand and it’s amazing to eat on a hot day
So glad you enjoyed it! It’s a favorite of mine especially during the brutal Arizona summers.