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Easy Ice Cream Cake

Easy Ice Cream Cake
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Serves 6 to 8| Hands-On Time: | Total Time:


  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 6 ice cream sandwiches (3.5 ounces each)
  • 1/2 cup 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.
By July, 2008

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 .

Quick Tip

Upgrade this kid-friendly treat with chopped candy bars in place of the chocolate chips. Try 2 bars of Heath, Snickers, Butterfinger, or Nestlé Crunch.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.