This Ice cream Sandwich Cake is easy and layers rich chocolate cake with no-churn creamy vanilla ice cream. Slice it into thick, glorious slabs and pile on whatever toppings make your heart sing!
✨ Recipe Snapshot
EASE • FLAVOR • EFFORT
Ease: ★☆☆ Beginner Friendly
Flavor: chocolate • vanilla • creamy sweet
Active time: ~30 minutes
Total time: ~4 hours 30 minutes
Make-ahead friendly: Yes
Freezer Friendly: Yes
Prep-ahead friendly: Yes
Mixing: multi-step
Cleanup: medium
Tools: some bowls and tools
💡What To Expect:
This is the kind of bake that feels impressive but is actually very approachable
This cake is inspired by the ice cream sandwiches I grew up eating and my husband loves them too! So almost every year I create some variation of an ice cream cake for him for his birthday. This time I went for a fried chicken look so if you want to take it a step further, you can follow the easy instructions I've included for that as well :) or you can just decorate it with sprinkles!
If you're looking for a custard-style ice cream base instead, try pairing this ice cream sandwich cake with this Easy Frozen Custard Recipe instead. For a gluten-free option, switch to this Gluten-Free Chocolate Snack Cake instead.
⏰ Make-Ahead & Flexible Timeline (Day-by-Day Guide)
Do you feel overwhelmed or have a busy schedule but still want to make this Ice Cream Sandwich Cake?! This recipe can be made in one day or broken into steps across several days depending on your schedule. ٩(^ᗜ^ )و ´-
˗ˏˋ ★ Option 1: Same-Day Bake ★ ˎˊ˗
Follow the recipe card below for directions on preparing the treat the same day.
˗ˏˋ ★ Option 2: Make Ahead★ ˎˊ˗
Day 1: prep ingredients/tools
Day 2: bake cake
Bake cake according to recipe directions and let it fully cool. Then wrap/cover the cake while still in the pan to decorate the next day.
If you’re preparing this more than a day beforehand, you can freeze the cake layer instead by slicing the cake first and layering them on top of each other with parchment paper in between to prevent sticking. Wrap and then freeze.
Day 3: make ice cream and assemble
Slice and assemble the cake with ice cream layers. Freeze until solid and enjoy!
˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗
Main Ingredients
For the Chocolate Cake:
- All purpose flour gives the cake its structure without making it too dense or too delicate.
- Cocoa powder is the source of the deep chocolate flavor
- Baking soda and baking powder work together to lift the cake and give it a tender, even crumb.
- Yogurt (plain unsweetened) adds a subtle tang and reacts with the baking soda to help the cake rise while keeping it moist.
- Vegetable oil keeps the cake soft and moist even after freezing, which is important since butter-based cakes can become dry and hard when chilled.
- Hot coffee enhances and deepens the cocoa flavor without making the cake taste like coffee. (using hot milk or water works as a substitute)
For the No-Churn Vanilla Ice Cream
- Heavy cream is whipped to stiff peaks to create the base of the no-churn ice cream, giving it a light and airy texture.
- Sweetened condensed milk acts as both the sweetener and the creamy binder in the no-churn ice cream, replacing the egg yolks and sugar of a traditional custard base.
- Vanilla extract rounds out the flavor of the ice cream and can be skipped if you plan to use a flavored mix-in instead.
See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-
🥄TOOLS YOU’LL NEED
- Kitchen scale, measuring wet and dry ingredients
- Measuring spoons, measuring baking soda, baking powder, salt, and vanilla
- 9.5 x 13 inch quarter sheet pan, baking the cake
- Parchment paper, lining the cake pan
- Two mixing bowls, mixing dry and wet ingredients separately
- Whisk or fork, combining ingredients
- Hand mixer or stand mixer, whipping cream to stiff peaks
- Toothpick, testing cake doneness
- Wire rack or heatproof surface, cooling the baked cake
OPTIONAL UPGRADES
- Stand mixer, whipping cream more easily and hands-free
- Offset spatula, spreading ice cream filling evenly between layers
- Piping bag with tip, decorating top with whipped cream
Alternative: A zip-top bag with a small corner snipped off works fine.
HOW TO MAKE (STEP-BY-STEP)
Chocolate Cake
Step 1: Whisk all your dry ingredients together in a large bowl until evenly combined. Mix oil, egg, yogurt into dry until mostly mixed.
Add half of coffee and mix
Add rest of coffee and mix until smooth
Step 2: Pour the batter into your prepared pan and spread it into an even layer. Bake until a toothpick inserted in the center comes out mostly clean and the cake gently springs back when you press it lightly. Start checking around the 15-minute mark. Let the cake cool completely in the pan before moving on. Do not rush this step!
No-Churn Vanilla Ice Cream
Step 1: Whip ingredients on high speed until stiff peaks form in the mixing bowl.
You want the mixture to hold its shape when you lift the beaters up. Stop right there, do not overwhip!
Assemble
Step 1: Once the cake is completely cool, use the parchment to lift it out of the pan and slice it into 4 rectangles.
Step 2: Place one cake layer back into the pan (or onto your serving surface) as your base and spread a generous, even layer of the whipped ice cream filling over the top.
Step 3: Carefully place the second cake layer on top, pressing down gently so everything is level and repeat the layering process.
Step 4: Freeze the assembled cake. It's ready when the ice cream layer holds its shape and slices without squishing.
Decorate Like Fried Chicken (Optional)
Step 1: After Step 4 in assembling, trim one end of the cake until you get a tapered drum stick shape.
Step 2: Take the cake trimming and place on top of the cake and use more whipped ice cream to crumb coat.
Step 4: Cover cake with crushed cornflakes to mimic fried batter.
Freeze until solid!
🔄Substitutions & Flavor Ideas
Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ):
- Flavor your ice cream base! Use crushed oreos, nuts, or add tea powders to make a different ice cream filling flavor
Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°
💕More Recipes You’ll Love
If you love this recipe, try pairing it with these next!
❄️STORAGE INSTRUCTIONS
Freezer:
Wrap the whole cake (or individual slices) tightly in plastic wrap, then a layer of foil to prevent freezer burn. It keeps beautifully for up to 1 month. When you're ready to serve, you can decorate before serving.
❓FAQ
Yes! Store-bought works great here. Just let it soften slightly at room temp so it spreads easily onto the cake.
Make sure your sheet cake is fully cooled before adding the ice cream layer, and work quickly once you start assembling so the ice cream doesn't melt into the cake.
Crushed rice cereal or corn chex work as substitutes if you want a similar crunchy, golden coating.
🧾Recipe
Ice Cream Sandwich Cake
Ingredients
For the Chocolate Cake (A: Dry)
- 140 grams all purpose flour
- 200 grams white sugar
- 70 grams cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Chocolate Cake (B: Wet)
- 120 grams yogurt plain unsweetened
- 50 grams vegetable oil
- 1 egg
- 180 grams hot coffee
For the No-Churn Vanilla Ice Cream (C)
- 720 grams heavy cream
- 300 grams sweetened condensed milk
- 1 ½ teaspoons vanilla extract
Instructions
For the Chocolate Cake
- Preheat your oven to 350F if you're not using a fan, or 325F with a fan. Line your quarter sheet pan with parchment paper and set it aside.
- Whisk all your dry ingredients together in a large bowl until fully combined.140 grams all purpose flour, 200 grams white sugar, 70 grams cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Add in the yogurt, oil, and egg into the dry ingredients, stirring gently until just combined. Don't rush this part!120 grams yogurt, 50 grams vegetable oil, 1 egg
- Slowly stream in the hot coffee, stirring as you go. The batter will be thin, and that is totally normal.180 grams hot coffee
- Pour the batter into your prepared pan and bake for 10-15 minutes. You'll know it's done when a toothpick comes out mostly clean and the cake gently springs back when you lightly press the center.
- Let the cake cool completely in the pan.
For the No-Churn Vanilla Ice Cream
- Combine all ice cream ingredients in a large mixing bowl or the bowl of a stand mixer. Whip on high speed until stiff peaks form. You're looking for a thick, fluffy cream that holds its shape when you lift the beaters. Stop right there, and don't overwhip!Optional:. This is your fun moment. Fold in any mix-ins you love, like chocolate chips, cookie crumbles, or fresh fruit, before moving on to assembly.720 grams heavy cream, 300 grams sweetened condensed milk, 1 ½ teaspoons vanilla extract
To Assemble
- Once the cake is completely cool, use a long knife or bench scraper to slice it horizontally into 2-4 even layers.
- Place the bottom layer into your sheet pan or a parchment lined container. Spread a thick, even layer of the whipped ice cream filling over the top. Gently place next layer of cake and ice cream on top.
- Freeze for at least 3 hours or overnight for the best results. The cake is ready when the ice cream is completely firm and holds its shape when sliced.
- Before serving, decorate the top with whipped cream, rainbow sprinkles, and whatever toppings make you happy. Slice, serve immediately, and enjoy every single bite!
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