Easy Ice Cream Cake

Photo by Marcus Nilsson
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  • Serves 6 to 8
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Calories 53 calories from fat
    • Fat 26 g
    • Sat Fat 15 g
    • Cholesterol 64 mg
    • Sodium 155 mg
    • Protein 6 g
    • Carbohydrate 47 g
    • Sugar 31 g
    • Fiber 2 g


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


  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.