Easy Ice Cream Cake

Easy Ice Cream Cake Recipe
Photo: Marcus Nilsson
Turn basic ice cream sandwiches into an impressive frozen dessert in no time with only four ingredients.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 440
Caloriesfromfat 53 %
Protein 6 g
Carbohydrate 47 g
Sugars 31 g
Fiber 2 g
Fat 26 g
Satfat 15 g
Sodium 155 mg
Cholesterol 64 mg

Ingredients

1 cup heavy cream
2 tablespoons confectioners' sugar
6 ice cream sandwiches (3.5 ounces each)
2 1.5-ounce candy bars or 1/2 cup chocolate chips, chopped

Preparation

Line an 8 1/2-by-4 1/2-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

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.

Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.

Note:

Jenni Hakensen,

July 2008
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