– 2 quarts ice cream I used 1.5 quart of chocolate and 1 pint vanilla – Box of 12 ice cream sandwiches – 3 sugar cones – Chocolate Magic Shell ® ice cream topping – Sprinkles and candy I used confetti sprinkles and Peanut Butter M&M’s

– Line an 8-inch or 9-inch standard round cake pan with plastic wrap so that the plastic overhangs the edges of the pan. Let the ice cream stand at room temperature until softened. – Unwrap, and then cut the ice cream sandwiches evenly in half. Place the sandwich pieces cut-side-down around the circumference of the cake pan. Place half of the softened ice cream in a large bowl and stir until thick and pourable like a milkshake (this would be a good 

time to throw in your favorite add-ins – crushed Oreos, anyone?). Pour the softened ice cream in the center of the cake and immediately transfer to the freezer. Transfer the remaining ice cream back to the freezer also. Allow the cake to chill until frozen solid, about 4 hours or overnight (preferred). – Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate. Using an ice cream scoop, top the cake with mounds of the 

remaining ice cream. Place the sugar cones on top of three of the scoops; cover the ice cream mounds with the chocolate ice cream topping. Add sprinkles and candies and cookies and whatever else tickles your fancy! – Place the cake in the freezer until ready to serve. To slice this cake, Place a knife between two ice cream sandwiches and cut. I like serving slices that have two ice cream sandwich pieces.

Extra toppings served on the side will make this cake fun and customizable for party guests!