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ice cream sandwich cake
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Total: 2 hours, 20 minutes

Servings: 4.5


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Step 1

Line a 9- x 5-inch loaf pan with parchment paper or plastic wrap, leaving 1-inch overhang on long ends as handles.

Step 2

Beat heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.

Step 3

Arrange 4 1/2 ice cream sandwiches in a single layer on bottom of prepared loaf pan, cutting sandwiches as needed to fit evenly. Dollop with 1 cup of the whipped cream mixture, spreading to evenly cover sandwich layer. Top with remaining 4 1/2 ice cream sandwiches; spread 1/2 cup of the whipped cream mixture to cover sandwich layer. Cover with plastic wrap; freeze at least 2 hours or up to 4 hours. (Refrigerate remaining whipped cream mixture until ready to use.)

Step 4

Remove plastic wrap from cake. Using parchment handles, lift and remove cake from loaf pan; invert cake onto a large plate. Spread sides and top of cake with remaining whipped cream. Drizzle with chocolate syrup, and sprinkle with crushed cookies.