Easy Ice Cream Cake

Easy Ice Cream Cake
Marcus Nilsson
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preparation
10
minutes
cooking
70
minutes
Serves 6 to 8

Ingredients

1
cup
heavy cream
2
tablespoons
confectioners' sugar
6
ice cream sandwiches (3.5 ounces each)
1/2
cup
chocolate chips, chopped

Directions

  1. Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
  2. In a large bowl, beat the cream and sugar until stiff peaks form.
  3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
  4. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
  5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.
Jenni Hakensen
June 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Fat 26 g
  • Sat Fat 15 g
  • Cholesterol 64 mg
  • Sodium 155 mg
  • Protein 6 g
  • Carbohydrate 47 g
  • Fiber 2 g
  • Sugar 31 g
What does this mean? See Nutrition 101.

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