Loaf Pan Ice Cream Sandwich Cake
Cake made with ice cream sandwiches assembled in a loaf pan.
Servings 12
Ingredients
- 3 ½ cups frozen whipped topping, thawed 1 tub if using Cool Whip
- 6 large ice cream sandwiches or 10 mini sandwiches
- 2 cups ice cream Any flavor, softened
- 2 tablespoons chocolate sundae syrup
- 1 tablespoon caramel sundae syrup
Instructions
- Line the inside of a loaf pan with foil or plastic wrap. Plastic wrap works best.
- Lay large ice cream sandwiches vertically in the loaf pan, side by side covering the bottom and trimming to fit pan if needed. If using mini sandwiches, lay 5 horizontally across bottom.
- Spread softened ice cream over sandwiches (1 cup chocolate and 1 cup coffee) then add a thin layer of whipped topping and a second layer of ice cream sandwiches. Spread more whipped topping across the top. Freeze until firm.
- Remove from the freezer and lift out of the pan. Cover entire block with whipped topping. Return and freeze until firm.
- When ready to serve, remove from pan and cover with whipped topping, smoothing it so you have a neat block. Set on a serving plate and drizzle with the toppings.
Notes
Cook time is actually freezer time. Also, if you make this with mini ice cream sandwiches, you'll only need half of the chocolate filling.