Sunday, October 4, 2009
Easy Ice Cream Cake
1 cup heavy cream
2 tablespoons confectioners sugar
6 ice cream sandwiches (3.5 oz each)
1 cup semi-sweet chocolate chips
>Line an 8 1/2 by 4 1/2 inch loaf pan (I think mine was skinnier) with a piece of wax paper or parchment, allowing the paper to hang over both 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. Sprinkle with 1/2 of the chopped chocolate chips. Repeat with the remaining sandwiches and whipped cream. Sprinkle the top with the remainder of the 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, slice the cake, and serve.
Note: Try Cookies and Cream Ice Cream Sandwiches - drizzle chocolate sauce or caramel or both between layers.
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