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Butterfinger Ice Cream Sandwich Cake

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This fun ice cream sandwich cake features layers of classic chocolate and vanilla ice cream sandwiches with fudge, peanut butter, Butterfingers, and whipped topping. It is super simple to put together and is a delicious no bake summer dessert.

Slice of ice cream sandwich cake showing layers of chocolate wafer cookies, vanilla ice cream, Cool Whip, fudge, peanut butter, and bits of candy bar.

If you are looking for an easy but super tasty treat, you are in the right place. This ice cream sandwich cake only takes a few minutes to put together and is always a hit.

I think I might have been in high school when MiMi first started making ice cream sandwich cakes. We all loved Dairy Queen style ice cream cake, but they are expensive to buy.

And while you can make your own fudge crunch ice cream cake, it does take some time to let the layers freeze before you can serve it. The chocolate peanut butter ice cream cake is a little simpler thanks to fact it is made in a 9×13-inch pan, but it still takes several trips to the freezer.

This recipe uses ice cream sandwiches to build the cake, so it is super simple to do and the layers are basically done for you. Just grab a couple of boxes of the traditional rectangle chocolate cookie and vanilla ice cream sandwiches and you are in business.

The only thing you have to prepare ahead of time is defrosting the Cool Whip. Just stick it in the refrigerator the day ahead of time and you will be in good shape.

Then just layer the sandwiches with the whipped topping, some fudge sauce and peanut butter magic shell. I like to make both homemade, but feel free to pick up your favorite from the grocery store.

We love adding bits of Butterfinger candy bars for extra flavor and texture. However, you could use toffee bits, other kinds of candy bars, or omit them completely.

Pan of ice cream sandwich cake with a piece missing, showing layers of chocolate cookies between all of the ice cream, whipped topping, fudge, peanut butter and more.

Just be warned, everyone will go nuts for this ice cream cake. Then you will be expected to bring it to every summer gathering from now until eternity!

Tips and Tricks

You can make this in a 9×13-inch pan instead of a larger lasagna style pan. Just reduce the Cool Whip to 16 ounces and make sure you use a deeper 9×13 pan if you have one.

If your ice cream cake has been in the freezer for longer than a few hours, you may want to let it sit at room temperature for 10-15 minutes before slicing and serving it.

You can make this several weeks in advance. Once the top is set, just wrap it well and return it to the freezer until you are ready to serve it.

Have fun with the recipe! Experiment with different flavors of ice cream sandwiches and different fillings. There is no wrong way to make it!

Piece of ice cream cake with layers of ice cream sandwiches, whipped topping, fudge, peanut butter, and bits of butterfinger served with remaining pan of ice cream cake in the background.

Butterfinger Ice Cream Sandwich Cake

Servings: 16 Servings
Author: Carlee
This fun ice cream sandwich cake features layers of classic chocolate and vanilla ice cream sandwiches with fudge, peanut butter, Butterfingers, and whipped topping. It is super simple to put together and is a delicious no bake summer dessert.
5 from 4 ratings
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes

Ingredients
 

  • 24 ice cream sandwiches
  • 24 ounces Cool Whip defrosted
  • 12 ounces hot fudge sauce
  • ¾ cup peanut butter magic shell
  • 8 ounces Butterfingers chopped
Makes: 11 x 15inch rectangle

Instructions
 

  • Layer 12 ice cream sandwiches in the bottom of the baking dish.
  • Spread with about ½ of the whipped topping.
  • Drizzle with about ⅔ of the fudge sauce and peanut butter magic shell. Sprinkle with about ⅔ of the crushed Butterfingers.
  • Arrange the remaining ice cream sandwiches over everything.
  • Top with remaining Cool Whip and toppings.
  • Freeze for at least 1 hour before serving.

Notes

You can make this in a 9×13-inch pan instead of a larger lasagna style pan. Just reduce the Cool Whip to 16 ounces and make sure you use a deeper 9×13 pan if you have one.
If your ice cream cake has been in the freezer for longer than a few hours, you may want to let it sit at room temperature for 10-15 minutes before slicing and serving it.
You can make this several weeks in advance. Once the top is set, just wrap it well and return it to the freezer until you are ready to serve it.
Have fun with the recipe! Experiment with different flavors of ice cream sandwiches and different fillings. There is no wrong way to make it!

Nutrition

Serving: 1ServingCalories: 524kcalCarbohydrates: 76gProtein: 10gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 29mgSodium: 324mgPotassium: 326mgFiber: 2gSugar: 42gVitamin A: 337IUVitamin C: 0.04mgCalcium: 151mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 4 votes
Recipe Rating




Paula

Thursday 20th of June 2024

Carlee, this sounds amazing! Pinned 📌 I can't wait to try this! Thanks' bunches for Sharing This Butter Finger ice cream sandwich cake

Carlee

Thursday 20th of June 2024

Thank you!

Miz Helen

Monday 3rd of June 2024

Thanks so much for sharing your awesome recipe with us!

Sandy

Thursday 30th of May 2024

I love this twist on one of our favorite desserts!

Carlee

Thursday 30th of May 2024

It was a yummy flavor combo!

Estelle Forrest

Tuesday 28th of May 2024

This sounds fantastic!

Carlee

Wednesday 29th of May 2024

Thank you!

Amy Johnson

Monday 27th of May 2024

This looks so good!

Carlee

Monday 27th of May 2024

Thank you!