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 1. Cut chocolate loaf cake into three layers; place one in a loaf pan lined with plastic wrap. Peel paper off container of chocolate-chip ice cream and cut 1-inch-thick slices. Lay slices on cake, cutting to fit; fill in holes with ice-cream pieces. Add another layer of cake and ice cream; cover with remaining cake. Press down lightly and refreeze (at least 3 hours). 2. Trim cake to create bow and stern; press on chocolate chips. Refreeze (up to 5 hours). 3. Pipe whipped cream waves at base of cake just before serving, and sprinkle with blue sanding sugar.
From Martha Stewart Kids
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