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 with the fudge crunch in the center.

While they aren’t hard to make on your own, it does take some time to let the layers freeze as you put it together. 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.

Layer of ice cream sandwiches in the bottom of a glass 5-quart lasagna pan.

Bottom half of the ice cream cake after Cool Whip, fudge, peanut butter and crushed butterfinger bars have been spread over the ice cream sandwiches.

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.

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.

Spatula lifting piece of ice cream cake out of the pan showing all of the layers.

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.

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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.

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 the deepest 9×13 pan you have.

Bite of ice cream sandwich cake on fork, ready to eat.

Plate with a piece of ice cream sandwich cake, showing all of the layers of cookie, ice cream, fudge, and more.

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.

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

Make it ahead

You can make this ice cream cake 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.

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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.

5 from 4 ratings

Butterfinger Ice Cream Sandwich Cake

Author: Carlee

Servings: Servings

Prep: 10

Cook: 0

Chill Time 1

Total: 1 10

Equipment

11×15-inch 5 quart baking dish

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!