This ice cream sandwich cake is one of the quickest and most satisfying summer desserts to make. Cold, creamy and chocolatey, it comes together in about 15 minutes of hands-on prep with no baking required. Layers of vanilla ice cream sandwiches, instant chocolate pudding, hot fudge, and whipped topping make a nostalgic, crowd-pleasing treat for birthdays, cookouts, or simple warm-weather indulgence.
I make this cake for family celebrations, summer potlucks, and whenever we want a fuss-free frozen dessert. It’s always a hit with kids and adults alike and disappears fast. The combination of soft ice cream sandwiches, rich fudge, and a fluffy pudding layer creates a delicious contrast of textures and flavors.
The cake features two full layers of regular-sized vanilla ice cream sandwiches separated by a chocolate instant-pudding filling and hot fudge. The top is finished with Cool Whip and your choice of sprinkles, chopped candy, or other favorite toppings.
Why you’ll love this ice cream sandwich cake recipe
- Quick prep—about 15 minutes. The rest is freezer time.
- A perfect, no-bake birthday cake or summer dessert.
- A nostalgic twist on classic ice cream sandwiches.
- Great for BBQs, potlucks, and family gatherings.
- Easily customized with different toppings and flavors.
Ingredients Notes
Below are notes about key ingredients and easy substitutions. Exact measurements and full instructions appear in the recipe card later in the post.
- Instant chocolate pudding mix – Use instant pudding (not cook-and-serve) for the correct texture.
- Unsweetened cocoa powder – Adds deeper chocolate flavor to the pudding layer.
- Half-and-half – You can substitute milk if preferred.
- Cool Whip – Thaw completely before using; you can also use stabilized whipped cream if you prefer.
- Rainbow sprinkles – Folded into the pudding and used on top for color and crunch.
- Vanilla ice cream sandwiches – Use regular full-size sandwiches, not minis.
- Chocolate fudge topping – Use at room temperature; do not warm or thin it.
- Optional toppings – Extra sprinkles, M&Ms, chopped candy bars, crushed cookies, chocolate or caramel drizzle, chopped nuts, etc.
Jaclyn’s Kitchen Fave
An extra-deep 9×13-inch baking dish works well for this recipe because it gives enough room for layers and a top covering without smooshing. A dish with a lid is convenient for storage and transport.
How to Make Ice Cream Sandwich Cake
This summary walks through the steps; the full printable recipe with exact measurements is in the recipe card below.
Step 1: Line a 9×13 baking dish with parchment paper and set aside. In a medium bowl, whisk the instant pudding mix and cocoa powder together. Add half-and-half and stir until the mixture thickens. Fold in half of the thawed Cool Whip (about 8 ounces) and the sprinkles; set aside.
Step 2: Place a single even layer of ice cream sandwiches across the bottom of the dish, trimming sandwiches to fit so there are no large gaps.
Step 3: Spread about 1/4 cup of the hot fudge evenly over the first layer of sandwiches.
Step 4: Spread the chocolate pudding mixture over the fudge layer. Freeze the pan for about 20 minutes to firm the pudding so the next layer won’t sink.
Steps 5–7: Remove the pan from the freezer and add the remaining ice cream sandwiches in a second layer. Top with the remaining hot fudge, then spread the remaining Cool Whip over the top. Return the cake to the freezer and freeze until firm, at least two hours.
Pro Tip
An extra-deep 9×13 dish prevents the top layer from being squashed when covering the pan. If you only have a shallower pan, wait to add the final Cool Whip layer until about 30 minutes before serving and keep the pan uncovered for that last half hour in the freezer so the top stays smooth.
Step 8: Just before serving, add your favorite toppings — extra sprinkles, chopped candy bars, nuts, crushed cookies, or mini M&Ms work well. Slice and serve immediately for best texture.
Storage
Store leftover cake covered with a lid, plastic wrap, or aluminum foil in the freezer.
Individual slices can be wrapped tightly in plastic wrap and kept frozen for up to two months.
Recipe Tips
- Work quickly: Keep ingredients and tools ready because ice cream melts fast.
- Line your pan: Parchment paper makes it easier to lift the cake out for neat slices.
- Have extra sandwiches: A deep 9×13 dish holds roughly 18–20 regular sandwiches; buy extras in case you need them.
- Freeze between layers: The 20-minute freeze after the pudding layer keeps sandwiches from sinking and makes stacking easier.
- Add toppings last-minute: Add candies and drizzles right before serving to prevent sogginess or discoloration.
- Make ahead: You can prepare the cake up to 48 hours in advance so it’s fully set when needed.
Recipe variations
- Change the pudding flavor: Use vanilla or butterscotch instant pudding and skip the cocoa for a lighter version.
- Chocolate and strawberries: Use Neapolitan-style sandwiches or add strawberry sauce between layers and fresh strawberries on top.
- Peanut butter twist: Swap the pudding layer for a peanut-butter-flavored filling and top with chopped peanut-butter cups.
More No-Bake Dessert Recipes
- Root Beer Float Pie
- Lemon Icebox Cake
- Fried Ice Cream Dessert
- Mason Jar Ice Cream
Ice Cream Sandwich Cake
Author: Jaclyn
Ingredients
- 1 (3.9 oz) instant chocolate pudding mix
- 1 tablespoon unsweetened cocoa powder
- 1 cup half-and-half (or milk)
- 16 oz Cool Whip, thawed and divided
- 1/2 cup rainbow sprinkles
- 19 vanilla ice cream sandwiches, regular size
- 1/2 cup hot fudge topping, at room temperature, divided (do not warm)
- Optional toppings: extra sprinkles, M&Ms, chopped candy, crushed cookies, caramel or chocolate sauce, nuts
Instructions
- Line a 9×13-inch baking dish with parchment paper. Set aside.
- In a medium bowl, whisk instant pudding and cocoa powder. Add half-and-half and mix until thickened. Fold in half of the Cool Whip (about 8 oz) and the sprinkles. Set aside.
- Place a single, even layer of ice cream sandwiches in the dish, trimming as needed to avoid large gaps.
- Spread 1/4 cup of the hot fudge evenly over the sandwiches.
- Spread the chocolate pudding mixture into an even layer over the fudge.
- Freeze for at least 20 minutes to firm the pudding so the second layer doesn’t sink.
- Add the remaining ice cream sandwiches in a second layer and top with the remaining hot fudge.
- Spread the remaining Cool Whip on top of the cake.
- Freeze until firm, at least 2 hours.
- Before serving, add additional sprinkles and any other desired toppings. Slice and serve immediately.
Notes
I recommend an extra-deep 9×13-inch dish so you can cover the cake without pressing down the top. If using a shallower pan, add the final Cool Whip layer about 30 minutes before serving and leave the pan uncovered in the freezer for those last 30 minutes.
Nutrition
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Carbohydrates: 72g
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Protein: 7g
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Fat: 19g
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