Pour the ice cream mixture into a 9×5 inch loaf pan and cover the pan with plastic wrap or aluminum foil. Place the pan in the freezer and allow the ice cream to freeze for 6 hours.

To soften your ice cream before spreading, either leave it out for 10 minutes or run it under hot water for 2 minutes. Optional: personalize your cake by adding different textures and flavors!

This ice cream cake version of the classic candy bar takes it to another (indulgent) level with lots of ice cream sandwiches, fudge, caramel, Cool Whip, crushed peanuts, and chocolate syrup.