Easy Ice Cream Cake says it all in the name. This is an easy ice cream sandwich cake that will make up an entire cake of super delicious layers of ice cream topped with even more chocolate.
You will use store-bought ice cream chocolate sandwich cookies to make a birthday cake or for another special occasion that is perfect for a hot summer day.
Plus who doesn’t love layers of chocolate mixed with vanilla ice cream to create a delicious ice cream cake and be able to say you made your own ice cream cake?! Oh and don’t forget about the chocolate crunchies from whatever candy bar you choose for extra flavor.
When you are craving a slice of cake, make one of these easy cake flavors:
- Triple Chocolate Bundt Cake Recipe
- One Bowl Chocolate Cake (made from scratch!)
- White Texas Sheet Cake Recipe
Ingredients used to make Easy Ice Cream Cake:
- Ice cream sandwiches
- Hot fudge divided
- Bottle Smucker’s Chocolate Magic Shell
- Candy bars cut into pieces (use your favorite!)
How to make Easy Ice Cream Cake:
- Line a cookie sheet with wax paper, parchment paper, or foil. You can also make the cake on a flat platter or loaf pan, springform pan, or any size pan that will accommodate your ice cream sandwiches.
- Heat your hot fudge sauce so it is a little thinner, but not burning hot.
- You are going to make 2 different cakes.
- Lay 3 ice cream sandwiches on the foil in an even layer. Spread 1/4 of the hot fudge on the 3 sandwiches. Place 3 more ice cream sandwiches on top of the fudge.
- Follow the instructions on Smucker’s Magic Shell. Once it is warmed and ready pour half of the bottle over your ice cream sandwiches.
- Spread it around with a knife or offset spatula. Try your best to get the magic shell on the sides of the cake also.
- Place your cut up candy bars in the middle of the cake and drizzle a little magic shell over the candy bars so they stay in place.
- Make another cake just like the first on your cookie sheet for another layer of ice cream cake.
- Once both the first and final cake layer are done, stick them in your freezer for about 20 minutes or until you are ready to serve.
Tips for making this easy ice cream cake recipe:
- When you are ready to serve the cake, dip the pan in hot water to help release the homemade ice cream cake recipe slightly,
- Do not keep out at room temperature to avoid softened ice cream. Store the leftover ice cream cake in the freezer immediately after serving it with an airtight lid and container.
- Add even more of your favorite toppings like, cookie crunchies, caramel sauce, or even chocolate chips
Let them eat cake with easy recipes to make:
- Strawberry Shortcake Sheet Cake Recipe
- The Perfect Peanut Butter Sheet Cake
- Texas Sheet Cake Brownies Recipe
- Aunt Dorothy’s Texas Sheet Cake Recipe
Other no bake for hot summer days:
- Oreo Pudding Pie – No Bake Recipe!
- No Bake Strawberry Cheesecake Bars Recipe
- No Bake Coconut Cream Pie Recipe
- No Bake Strawberry Ice Box Cake Recipe
- Easy No Bake Peanut Butter Bars Recipe
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Easy Ice Cream Cake Recipe
Ingredients
- 12 (3.1 ounce) Ice cream sandwiches
- ½ cup hot fudge divided
- 1 (7.25 ounce) bottle Smucker's Chocolate Magic Shell
- 2 candy bars cut into pieces (use your favorite!)
Instructions
- Line a cookie sheet with wax paper, parchment paper, or foil. You can also make the cake on a flat platter or loaf pan or any size pan that will accommodate your ice cream sandwiches.
- Heat your hot fudge so it is a little thinner, but not burning hot.
- You are going to make 2 different cakes.
- Lay 3 ice cream sandwiches on the foil. Spread 1/4 of the hot fudge on the 3 sandwiches. Place 3 more ice cream sandwiches on top of the fudge.
- Follow the instructions on Smucker's Magic Shell. Once it is warmed and ready pour half of the bottle over your ice cream sandwiches.
- Spread it around with a knife. Try your best to get the magic shell on the edges also.
- Place your cut up candy bars in the middle of the cake and drizzle a little magic shell over the candy bars so they stay in place.
- Make another cake just like the first on your cookie sheet.
- Once both cakes are done, stick them in your freezer for about 20 minutes or until you are ready to serve.
Notes
Nutrition
Equipment
- 2 cookie sheets
- Wax Paper, Saran Wrap or Foil
Recipe Details
More Helpful Tips
Planning is key: Give yourself plenty of time! Let the ice cream sandwiches soften (but not melt!), assemble the cake, and freeze for at least 20 minutes. Planning ahead ensures a stress-free outcome.
Channel your inner Dairy Queen: Don’t be afraid to experiment with different flavors! Throw some oreo cookies into the mix, or try strawberry ice cream with angel food cake for a light and refreshing twist. Mint chocolate chip with brownie bites? Yes, please!
Embrace the store-bought ingredients: Pre-made chocolate fudge sauce and ice cream sandwiches are busy-mom lifesavers. Remember, this cake is all about simplicity and ease of preparation, not fussing over cake layers made from scratch.
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