Set your ice cream out to thaw as you start the process of making this cake. It will make it easier to spread into layers. You don’t want it to over-thaw, just be easy to scoop.

Line a standard loaf pan with parchment paper so that the paper over hangs by an inch or so. This will allow you to easily pull the cake out when it’s time to cut it.

Unwrap half of the ice cream sandwiches and place them in the bottom of the pan, width wise. If you have a slightly tapering loaf pan like I do (I didn’t realize I did until I made this), you may need to trim the bottom layer of ice cream sandwiches. I had to trip about ¼ inch off one end.

Place the other 5 ice cream sandwiches on top in the same type of layer as the first sandwiches. You shouldn’t have to trim these.

Top with the rest of the ice cream and more sprinkles.

Cover with plastic and place in the freezer for 2 hours or until solid again.

Using the parchment paper overhang, gently remove the cake from the pan and invert it onto the serving tray.