• Coat an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with nonstick spray. Line with plastic wrap, leaving a 2-inch overhang on all sides. Smooth wrinkles and set aside.

  • Using a serrated knife, split cake horizontally in half. Cut bottom half horizontally in half again. Reserve uncut top half.

  • Evenly spread 1 pint ice cream over bottom of pan. Top with a layer of cut cake, using reserved top half to fill in pan where needed. Freeze 30 minutes.

  • Top with another pint of ice cream and remaining cut layer of cake. Use reserved top half to fill in again, where needed. Save remaining cake for another use. Freeze loaf pan overnight.

  • In pan, slice cake in half lengthwise, then cut each half into eighths. Place an ice pop stick in center of each piece.

  • Serve immediately or freeze. Tip: For optimal results, let ice cream sit at room temperature for about 5 minutes before scooping. You're looking for the sweet spot when it's easy to scoop and spread but before it becomes liquid. (Ice cream that completely melts and refreezes will taste unpleasantly icy.) Don't worry about spreading the ice cream too much; we learned the swirls can be quite forgiving!