Ice Cream Sandwich Cake


This is as delicious as it looks and a huge hit at any get together. A quick, easy and layered frozen dessert that you can make ahead of time and keep in the freezer. Made with ice cream sandwiches, cool whip, chocolate syrup, caramel syrup and crushed candy two layers thick!

Thanks to Lydia Potter for sharing this recipe with me.




Unwrap 12 ice cream sandwiches and

place them tightly together into a 9″ x 13″

dish or pan that is safe to go into the freezer.

I had some room left over in my pan on the end.


Spread half of the cool whip on top.


Squeeze the caramel syrup over the

top. I used about a third of the bottle.


Squeeze the chocolate syrup over the

top. I used about a third of the bottle.


Smash two of the candy bars into crumbs.


Sprinkle the crumbs evenly over the top.


Then repeat the layers from the

beginning with all of the steps above.


Drizzle the top of the candy lightly

with more syrup. Freeze for at

least 5- 6 hours. Cover with foil

and use within one month.

Ice Cream Sandwich Cake



  • 24 ice cream sandwiches
  • 8 oz. Cool Whip
  • 4 Butterfinger candy bars
  • 1 large squeeze bottle chocolate syrup
  • 1 large squeeze bottle caramel syrup


  1. Unwrap 12 ice cream sandwiches and lay them tightly into a freezer safe 9″ x 13″ pan. They will not fill the pan completely so leave a gap at the end.
  2. Spread half of the Cool Whip on top.
  3. Squeeze about 1/3 of the caramel syrup on top then 1/3 of the chocolate syrup on top.
  4. Crush two candy bars and sprinkle evenly on top.
  5. Repeat steps 1 to 5, you will have two layers. Drizzle lightly with more syrup for decoration.
  6. Freeze for 5 – 6 hours or up to one month but cover tightly with foil if you aren’t going to eat it that day.
  7. Slice and serve.


  1. Now that is my sort of cake. Love dark chocolate as a passion and combined with Gelato what more can there be better than this dish. Not a thing id say .Whallor well done. Thanks for comment on my blog too my dear lady


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