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one piece of ice cream sandwich cake on a white plate with a fork

Ice Cream Bar Cake with Chocolate

5 from 5 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Freezing Time: 4 hours
Servings: 8
Calories: 250kcal


  • 8 ice cream sandwiches
  • 8 ounces (226g) 1 container of whipped topping such as Cool Whip
  • 1 chocolate bar chopped or shaved


  • Place a single layer of ice cream bars on the bottom of the 8x8 glass cake container.
  • Cover with whipped topping (about half of the container) and top with grated chocolate.
  • Add a second layer of ice cream bars, then spread with the remaining Cool Whip.
  • Top with grated chocolate and place in the freezer for a minimum of 4 hours.


  • Thaw the cool whip overnight in the fridge so you can spread it on the cake. 
  • Let the ice cream sandwiches soften slightly, so it is easier to smoosh everything into the baking dish.
  • Return to the freezer for at least 4 hours before serving. We know it will be a long wait, but everything will hold together better.
  • There are XX Blue Plan SmartPoints in one serving of this.
  • Store – Cover the cake tightly with plastic wrap and store it in the freezer for up to one week.


Calories: 250kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 134mg | Fiber: 1g | Sugar: 21g | Vitamin A: 197IU | Calcium: 79mg | Iron: 1mg