Whipped cream 10 ice cream sandwiches 2 pints of ice cream in the flavor(s) of your choice (softened until spreadable) Loaf pan Parchment paper sprinkles for top

Use loaf pan Line the pan with parchment paper, leaving a couple of inches hanging over each of the long sides. These pieces will act like handles, making it easier to remove the cake from the pan once frozen. Remove the pints of ice cream from the freezer and let them soften a bit. (You want the ice cream to be spreadable but not liquid.) In the bottom of the loaf pan, place 5 ice cream sandwiches in a single flat layer, chocolate "cookie" side down, trimming them to fit as needed. Cover the sandwiches with 1½ cups of ice cream (this will be about ¾ of a pint), smoothing it out to form an even layer about ¾- to 1-inch thick. Cover that with another layer of sandwiches, and then another layer of ice cream, spreading it so that it is even. Make sure the ice cream is smooth and packed tightly, then cover the entire loaf pan neatly with plastic wrap. Freeze the cake until firm, ideally overnight, but at least 2 hours. When ready to serve, lift it out of the pan using the parchment paper handles and transfer it to a large plate. To serve, slice cake into thick, striped pieces. (It should yield about 8 servings.) Top each slice with whipped cream and the garnish of your choice. Brandied cherries? Espresso powder? Toasted nuts? Rainbow sprinkles? Cocoa nibs?