Quick and easy ice cream sandwich cake made in only 15 minutes with 5 ingredients! Layered with heaps of vanilla sandwiches, peanut butter, hot fudge, and whipped cream. Swoon.
Why this recipe works
How is it even possible to make an ice cream sandwich better than it already is? By making it into a towered ice cream sandwich cake, of course. Stacks of classic ice cream sandwiches layered with warmed hot fudge, peanut butter, and whipped cream, then finally topped with peanut butter cups. It’s truly a masterpiece, in the simplest way possible.
No baking, no huge mess in the kitchen. You’ll only need a handful of ingredients and fifteen minutes to make yourself an ice cream sandwich cake. There are a lot of different ways you can jazz it up, too. Top with crumbled Oreos, M&M’s, or opt for a raspberry or caramel drizzle instead of peanut butter, to name a few.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ICE CREAM SANDWICHES – Plain vanilla is what we prefer, as it goes well with the peanut butter and hot fudge. However, you can easily swap to flavored sandwiches such as chocolate, Neapolitan, strawberry, mint, or, if you’re lucky enough to find it, peanut butter sandwiches.
HOT FUDGE – You can make your own homemade hot fudge or purchase it from the store. One thing to note about hot fudge is that you’ll want it nice and warmed up before it reaches drizzle consistency.
PEANUT BUTTER – Just like the hot fudge, the peanut butter will need to be warmed in order to be drizzled.
WHIPPED CREAM – Ideally, you’ll want to use either homemade stabilized whipped cream or Cool Whip, which is already stabilized. Regular whipped cream will deflate and begin breaking down not long after making it.
Quick Tips and Tricks
- Place the platter that you’ll be building the cake on in the freezer before you begin.
- Optionally wrap your platter or cutting board in foil to help keep the cake from sliding around.
- Be sure to have all your ingredients prepped, ready, and warmed before you begin. Time is of the essence when working with ice cream!
- If your house is warm, you can place the cake in the freezer for 15-20 minutes after you build each layer. This way, when you spread the hot fudge onto the next layer, it doesn’t smush down the first layer.
- When cutting your cake, it’s easiest to dip your knife in hot water or run it under hot tap water. This is the best way to slice frozen cakes without making a mess.
How to Make Ice Cream Sandwich Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Layer 4 ice cream sandwiches in a row, long ends touching.
- Spread with 2 heaping tablespoons of hot fudge, then drizzle with 2 heaping tablespoons of peanut butter.
- Cover with 1/2 cup whipped topping and sprinkle with 1/3 cup peanut butter cups.
- Repeat layers 2 more times. Freeze until firm, about 4 hours.
Frequently Asked Questions & Expert Tips
You can make this ice cream sandwich cake either way. Preparing it in a pan is ideal for transport, as you won’t need to worry about it toppling over in the car. You can always cut your sandwiches to fit the size of your pan if needed. Otherwise, free-style stacking and layering is what we did here, and it is great if you want to build the layers up to your desired height without worrying about pan size. You can always prepare it in a cake carrier for easy transport.
Whether or not you use a pan or a platter, you’ll want to keep it covered while in the freezer to avoid freezer burn. Wrapping it in foil or covering it with an airtight lid is ideal. Store it in the freezer for up to 2 months. Always keep your cake in the freezer. If you plan on transporting it, it’s best to pop it in a cooler to keep it chilled.
Of course, though the two have different consistencies. Syrup is much thinner than hot fudge, which is noticeable in texture with this cake. So long as you are okay with the texture difference, it’s completely fine to use chocolate syrup instead!
Ice Cream Sandwich Cake Variations
- Vanilla + mint ice cream sandwiches with hot fudge and chopped Andes mints.
- Vanilla sandwiches with raspberry or strawberry jam or drizzle.
- Chocolate + vanilla sandwiches with chopped Oreos and hot fudge.
- Vanilla sandwiches with caramel and hot fudge, topped with chopped caramel candies.
Serving Suggestions
The best way to serve your ice cream sandwich cake is to slice and plate it, as shown above. Run your knife under hot water to get nice clean slices. Optionally drizzle the slice with extra peanut butter or hot fudge!
Always keep your cake chilled in the freezer when not slicing and serving. Hope you love it!
More Ice Cream Recipes
- Pistachio Ice Cream Cake
- Raspberry Ice Cream Delight
- No Churn Birthday Cake Ice Cream
- Peanut Butter Chocolate Chip Ice Cream
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Ice Cream Sandwich Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 12 ice cream sandwiches
- ½ cup hot fudge sauce warmed, plus extra for garnish
- ½ cup peanut butter warmed
- 1 ½ cups whipped topping thawed. such as Cool Whip
- 1 cup mini peanut butter cups chopped
Things You’ll Need
Before You Begin
- Place the platter that you’ll be building the cake on in the freezer before you begin.
- Be sure to have all your ingredients prepped, ready, and warmed before you begin. Time is of the essence when working with ice cream!
- It’s best to use stabilized whipped cream for this recipe, such as Cool Whip or homemade stabilized whipped cream. That way, the whipped cream holds its structure inbetween layers.
- If your house is warm, you can place the cake in the freezer for 15-20 minutes after you build each layer. This way, when you spread the hot fudge onto the next layer, it doesn’t smush down the first layer.
- We used regular sized vanilla ice cream sandwiches. You can mix and match the flavors of your sandwiches if preferred. It’s also just as good when using the jumbo sandwiches!
Instructions
- Layer 4 ice cream sandwiches in a row, long ends touching.
- Spread with 2 heaping tablespoons of hot fudge, then drizzle with 2 heaping tablespoons of peanut butter.
- Cover with 1/2 cup whipped topping and sprinkle with 1/3 cup peanut butter cups.
- Repeat layers 2 more times. Freeze until firm, about 4 hours.
Expert Tips & FAQs
- When cutting your cake, it’s easiest to dip your knife in hot water or run it under hot tap water. This is the best way to slice frozen cakes without making a mess.
- Whether or not you use a pan or a platter, you’ll want to keep it covered while in the freezer to avoid freezer burn. Wrapping it in foil or covering it with an airtight lid is ideal. Store it in the freezer for up to 2 months. Always keep your cake in the freezer. If you plan on transporting it, it’s best to pop it in a cooler to keep it chilled.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Jul 31, 2018 and has since been updated with new photos and expert tips.
- Key Lime Pie - May 11, 2026
- Blueberry Donuts - May 7, 2026
- 8 Ounces Isn’t Always 1 Cup - January 23, 2026
Donine says
Are these the regular size ice cream sandwiches or the mini ones?
Amanda Formaro says
Regular sized
Lauren says
The peanut butter/chocolate drizzle and PB cups took my traditional ice cream sandwich game to a new level. Great presentation and delicious taste – will definitely make again!
Amanda Formaro says
Awesome, so glad to hear that Lauren, thank you for sharing!
Felicia says
My son and I made this last weekend for his birthday party. It was such a fun thing to do together and all the kids AND the grown ups loved it! Thank you for the recipe!
Amanda Formaro says
How fun, tell him happy birthday!
Kathy Purser says
Thank you for this recipe it looks so yummy I’m going to make this next week for a Bbq dinner party
Amanda Formaro says
Awesome, hope you love it!
Natalie says
This cake looks absolutely amazing! Perfect summer dessert!