Easy Ice Cream Cake

Ingredients

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

 

Directions:

Line a 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary.

Whip the cream and sugar until stiff peaks form.

Spread the sandwiches with half the whipped cream. Put another layer of sandwiches and spread the remaining whipped cream.

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.

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

Discard the paper and serve.