I can never resist a dessert that stacks ice cream sandwiches, whipped cream, and Oreos into one outrageous frozen cake. This is the kind of no-fuss showstopper that disappears fast.
I’m obsessed with this Easy Ice Cream Sandwich Cake because it tastes like the dessert table got its act together without trying too hard. I love the way vanilla ice cream sandwiches turn soft and creamy at the edges, then hit me with that chilled, cakey bite in the middle.
And the crushed Oreo cookies on top? Pure crunchy chaos.
I keep going back for another forkful because every slice has that cookies-and-cream thing I can’t quit. But it’s not fussy or fancy.
Just cold, sweet, messy in the best way, and exactly what I want stashed in my freezer.
Ingredients
- Vanilla ice cream sandwiches do the heavy lifting, making sweet layers without baking.
- They’re soft, creamy, and cakey, so every bite feels like a freezer treat.
- Whipped topping keeps it light, fluffy, and way easier than homemade frosting.
- It’s not health food, but it does make the cake feel extra fun.
- Crushed Oreos bring that cookie crunch everyone digs into first.
- Plus, they make the top look messy in the best way.
- Basically, this is the kind of dessert kids and grown-ups both hover around.
Ingredient Quantities
- 1 (24 count) package vanilla ice cream sandwiches
- 1 (16 ounce) container frozen whipped topping, thawed
- 20 Oreo cookies, crushed (about 1 1/2 cups)
How to Make this
1. Line a 9×13 inch baking pan with parchment paper or lightly spray with nonstick spray for easy removal.
2. Arrange 12 vanilla ice cream sandwiches in a single layer, fitting them snugly to cover the bottom of the pan.
3. Spread about half of the thawed frozen whipped topping evenly over the ice cream sandwiches using an offset spatula or the back of a spoon.
4. Sprinkle about 3/4 cup of the crushed Oreos evenly over the whipped topping.
5. Place the remaining 12 ice cream sandwiches on top of the Oreo layer, fitting them snugly to form the second layer.
6. Spread the remaining whipped topping evenly over the top layer of ice cream sandwiches, smoothing to the edges.
7. Sprinkle the remaining crushed Oreos over the top, pressing gently so some crumbs adhere to the whipped topping.
8. Cover the pan tightly with plastic wrap or foil and freeze until firm, at least 2 to 4 hours or overnight for best results.
9. To serve, let the cake sit at room temperature for 5 minutes to make slicing easier, then lift from the pan using the parchment and cut into squares.
Equipment Needed
1. 9×13 inch baking pan
2. Parchment paper or nonstick cooking spray
3. Offset spatula or the back of a spoon
4. Medium mixing bowl for crushing Oreos
5. Measuring cup (for 3 4/4 cup)
6. Rolling pin or food processor for crushing cookies
7. Plastic wrap or aluminum foil for covering
8. Sharp knife and cutting board for slicing and serving
FAQ
Easy Ice Cream Sandwich Cake Recipe Substitutions and Variations
- Vanilla ice cream sandwiches: use chocolate or strawberry ice cream sandwiches, or make your own by spreading softened vanilla ice cream between two store bought cookies then refreezing.
- Frozen whipped topping, thawed: replace with 2 cups heavy cream whipped with 2 tablespoons powdered sugar, or use coconut whipped topping for a dairy free option.
- Oreo cookies, crushed: swap for chocolate wafer cookies, crushed graham crackers for a milder flavor, or Biscoff cookies for a spiced caramel note.
- For a gluten free or allergy friendly version: choose gluten free ice cream sandwiches and gluten free cookies, and use dairy free whipped topping or aquafaba whipped cream in place of whipped topping.
Pro Tips
1) Freeze the assembled cake at least overnight when you can. The longer chill makes cleaner slices and keeps the ice cream from weeping when you cut it.
2) Run a large knife under hot tap water, wipe it dry, then slice in one smooth motion. Warming the blade between cuts helps prevent ragged edges and keeps the toppings from dragging.
3) Press the top cookie crumbs down gently with a piece of parchment or the back of a spoon so they stick. That little bit of pressure gives a nicer look and reduces loose crumbs when serving.
4) If you plan to store leftovers, wrap the cake tightly first with plastic wrap then with foil, or transfer slices to an airtight container with parchment between layers. This prevents freezer burn and keeps the cake tasting fresh.
5) For a quick flavor boost try folding a few tablespoons of crushed Oreos into the whipped topping before spreading. It adds texture and makes every bite more balanced.
Easy Ice Cream Sandwich Cake Recipe
I can never resist a dessert that stacks ice cream sandwiches, whipped cream, and Oreos into one outrageous frozen cake. This is the kind of no-fuss showstopper that disappears fast.
24
servings
214
kcal
Equipment: 1. 9×13 inch baking pan
2. Parchment paper or nonstick cooking spray
3. Offset spatula or the back of a spoon
4. Medium mixing bowl for crushing Oreos
5. Measuring cup (for 3 4/4 cup)
6. Rolling pin or food processor for crushing cookies
7. Plastic wrap or aluminum foil for covering
8. Sharp knife and cutting board for slicing and serving
Ingredients
-
1 (24 count) package vanilla ice cream sandwiches
-
1 (16 ounce) container frozen whipped topping, thawed
-
20 Oreo cookies, crushed (about 1 1/2 cups)
Directions
- Line a 9×13 inch baking pan with parchment paper or lightly spray with nonstick spray for easy removal.
- Arrange 12 vanilla ice cream sandwiches in a single layer, fitting them snugly to cover the bottom of the pan.
- Spread about half of the thawed frozen whipped topping evenly over the ice cream sandwiches using an offset spatula or the back of a spoon.
- Sprinkle about 3/4 cup of the crushed Oreos evenly over the whipped topping.
- Place the remaining 12 ice cream sandwiches on top of the Oreo layer, fitting them snugly to form the second layer.
- Spread the remaining whipped topping evenly over the top layer of ice cream sandwiches, smoothing to the edges.
- Sprinkle the remaining crushed Oreos over the top, pressing gently so some crumbs adhere to the whipped topping.
- Cover the pan tightly with plastic wrap or foil and freeze until firm, at least 2 to 4 hours or overnight for best results.
- To serve, let the cake sit at room temperature for 5 minutes to make slicing easier, then lift from the pan using the parchment and cut into squares.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 95g
- Total number of serves: 24
- Calories: 214kcal
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0.5g
- Polyunsaturated: 0.7g
- Monounsaturated: 2g
- Cholesterol: 20mg
- Sodium: 163mg
- Potassium: 100mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 21g
- Protein: 3.7g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 90mg
- Iron: 0.8mg
