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Easy Ice Cream Cake

Marcus Nilsson
Serves 6 to 8 Hands-On Time: 10m Total Time: 1hr 10m

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.
By Jenni Hakensen,  July 2008
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Nutritional Information

  • Per Serving
  • Calories 440Calories From Fat 53%
  • Fat  26g
  • Sat Fat  15g
  • Cholesterol  64mg
  • Sodium  155mg
  • Protein  6g
  • Carbohydrate  47g
  • Fiber  2g
  • Sugar  31g
What does this mean? See Nutrition 101.

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