Ice Cream Sundae Squares

Note from my kitchen: I am almost embarrassed to share this recipe since it’s hardly a recipe at all. But it’s so easy, cute, and strangely impressive to others that I just had to. These frozen squares give everyone their own perfect ice cream sundae: complete with that magical chocolate shell layer and a cherry on top For whatever reason, it gets the biggest “wow” reaction for the least amount of work.

Each layer here plays its part: the fluffy ice cream base, the extra Cool Whip layer that adds airiness, and that glossy chocolate shell that freezes into the perfect topping that won’t slide off when you cut through it.

What You’ll Need

For the Base:

• 1 rectangular tub vanilla ice cream (1.5 quart/48 oz size
• 1 container Cool Whip (16 oz), divided

For the Magic Shell:

• 1½ cups chocolate chips
• 4 tablespoons shortening

For the Top:

• Sprinkles
• Whipped cream for dollops
• Maraschino cherries

How to Make

Step 1: Softening Ice Cream 

You want the ice cream soft enough to mix… but not turning into soup. I usually set my timer for 10 minutes and check it. You should be able to press your finger into it easily, but it shouldn’t be pooling at the edges. If your kitchen runs hot, maybe start with 7-8 minutes.  Scoop half your Cool Whip into that softened ice cream and fold them together like you’re making a delicate mousse. Just sort of fold it in.. The mixture should look marbled and fluffy.

Step 2: Spreading the Base Layer 

Spread this into your pan quickly but evenly. I use an offset spatula but a regular spatula works fine. Just work fast because it starts melting quickly once it’s spread thin.

Step 3: The Cool Whip Layer 

Now spread the rest of your plain Cool Whip right on top of your ice cream mixture. It doesn’t have to be perfect, just relatively even. This layer is genius because it stays softer than straight ice cream would, making it easier to cut through later. Into the freezer it goes for 1 hour.

Step 4: Making Your Magic Shell 

It’s just chocolate with shortening! Microwave them together in 30-second bursts. mine usually takes about 1½ minutes total, but every microwave is different. Stir between each burst until it’s completely smooth and glossy. Let it cool for about 5 minutes. If you pour it on too hot, it’ll melt your Cool Whip layer.

Step 5: The Chocolate Drizzle 

Now it’s getting fun. Just drizzle that chocolate mixture all over the Cool Whip. It doesn’t need to cover every single spot perfectly because it’s going to crack when you cut it anyway. I like to do a mix of back-and-forth drizzles and some random swirls. The chocolate will start firming up pretty quickly once it hits the cold surface, so work with confidence!

Step 6: The Final Freeze Back into the freezer for at least 2 hours…this is when everything sets up properly. The chocolate hardens into that satisfying shell, and the layers firm up enough to cut cleanly. You can actually leave it in there for up to 3 days at this point if you’re making it ahead.

Step 7: Garnish

You want to work somewhat quickly here. Pull it out and immediately add your whipped cream dollops in a grid pattern. I usually do 3 across and 4-5 down, so each square will have its own dollop. Press a cherry into each whipped cream mound and shower the whole thing with sprinkles. The whipped cream will firm up a bit in the freezer, but I usually add these toppings right before serving for the freshest look.

Step 8: Cutting Perfect Squares 

Run your knife under hot water, dry it quickly, and make your cuts. The hot knife glides through that chocolate shell with a satisfying crack. Wipe and warm the knife between cuts if you want really clean edges. Serve immediately!

Storage Instructions

Once assembled with all the toppings, these squares will keep in the freezer for up to 3 days. Just cover the pan tightly with plastic wrap or aluminum foil. The whipped cream dollops will firm up and might not look as fluffy after day one, but they’ll still taste great.

Customization Ideas

• Chocolate Version Use chocolate ice cream, dark chocolate chips for the shell, and top with chocolate sprinkles. Add mini chocolate chips between layers if you want extra texture.
• Birthday Cake Squares Birthday cake or confetti cake ice cream works great. Add crushed golden Oreos before the magic shell and use rainbow sprinkles on top. You can actually stick birthday candles right into the squares.
• Mint Chocolate Chip Mint chip ice cream with the regular chocolate shell, topped with crushed Andes mints or candy canes during the holidays.
• Strawberry Shortcake Strawberry ice cream with white chocolate chips for the shell (still need the shortening). Top with crushed freeze-dried strawberries – looks pretty and adds great flavor.
• Peanut Butter Cup Chocolate ice cream, make the shell with half chocolate chips and half peanut butter chips, then top with chopped Reese’s pieces.
• Coffee Flavored Coffee or espresso ice cream with regular chocolate shell, sprinkled with instant espresso powder and chocolate shavings on top.
• Cookies & Cream Cookies and cream ice cream with crushed Oreos mixed into the Cool Whip layer, then more crushed Oreos on top instead of sprinkles.

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