Fresh Berry Ice Cream Sandwich Cake

Ice cream sandwiches layered with sweet strawberries, blueberries, strawberry syrup and whipped topping make this Fresh Berry Ice Cream Sandwich Cake as delectable as it is easy to make.

Sweet and Simple Summer Dessert

This Fresh Berry Ice Cream Sandwich Cake is the perfect solution to your summer sweet tooth. No baking required! Just layers of creamy ice cream sandwiches, frosty fresh berries, whipped topping and sweet strawberry syrup in the easiest dessert everyone will rave about.

An Instant Hit!

We’re in the middle of a heatwave, so the last thing I want to do is turn on the oven. So this ice cream sandwich cake has been my go-to for our summer socializing. It’s perfect for taking to potlucks or serving at a cookout. Cold, refreshing and sweet – it’s truly the easiest, yummiest summer dessert.

If you’ve tried my Caramel Pecan Ice Cream Sandwich Cake, you’re going to love this fruity version. Summer berries and whipped topping make it just the right amount of decadent. And it’s so refreshing!

Easy to Scale Up or Down

What I love about this dessert is you can make as little or a much as you need. Make it in a loaf pan for a small gathering (or just for you!), or grab your largest baking dish if you need to feed a crowd. Just adjust the number of ice cream sandwiches and berries you use. It could not be easier!

This recipe makes it super easy to adjust to your liking, too. I used strawberries and blueberries, but feel free to switch up the berries to use your faves or whatever you have on hand. Feeling a little more chocolatey? Add some chocolate chips. Or layer in chocolate syrup instead of strawberry syrup (or both!). Try strawberry ice cream sandwiches instead of vanilla! You can even use homemade whipped cream (about three cups) instead of Cool Whip. It’s so flexible and the possibilities are endlessly delicious.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Ice cream sandwiches: form the layers of the cake while providing both the cake-like base and creamy ice cream filling. You can use different flavored ice cream sandwiches (chocolate, Neapolitan, cookies & cream) if desired.
• Whipped topping (such as Cool Whip), thawed: adds a light, creamy layer that helps hold everything together while balancing the richness of the ice cream. You can use homemade whipped cream, but I prefer the stabilization and creaminess of Cool Whip when frozen.
• Strawberries (sliced): bring fresh, juicy sweetness, bright color, and a soft texture that pairs perfectly with the ice cream. Raspberries, sliced peaches, blackberries, cherries, or additional blueberries can be used in place of the strawberries. Or frozen strawberries (thawed and well-drained) also work.
• Blueberries: add bursts of sweet-tart flavor, vibrant color, and a firmer texture that complements the strawberries. Again, really any fresh fruit like blackberries, raspberries, chopped cherries, or diced kiwi could be used instead of blueberries.
• Strawberry syrup (for drizzling): adds extra strawberry flavor, sweetness, and a decorative finish while helping keep each layer moist and flavorful. Raspberry syrup, mixed berry syrup, chocolate syrup, caramel sauce, fruit preserves warmed until pourable, or a homemade berry sauce would all be great substitutes.

Supplies:

• 8-inch square baking dish
• Plastic wrap

How to Make Fresh Berry Ice Cream Sandwich Cake

• In an 8-inch square baking dish, arrange a single layer of ice cream sandwiches, cutting them as needed to fit snugly in an even layer.
• Spread half of the whipped topping evenly over the ice cream sandwiches.
• Top with half of the sliced strawberries

• Add half of the blueberries. Drizzle with half of the strawberry syrup.
• Add a second layer of ice cream sandwiches, followed by the remaining whipped topping, spreading it evenly over the top.
• Top with the remaining strawberries.

• Add remaining blueberries.

• Drizzle with the remaining strawberry syrup.
• Cover and freeze for at least 6 hours, or until firm (overnight is best).
• Let the cake sit at room temperature for 5–10 minutes to soften slightly, then cut into squares and serve.

Storage

Store tightly covered with a layer of plastic wrap and aluminum foil in the freezer for up to a week. For the best texture, let each serving sit at room temperature for 5–10 minutes before enjoying.

If you make my Fresh Berry Ice Cream Sandwich Cake, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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