Cut choc loaf cake into 3 layers; place 1 in loaf pan lined w plastic wrap. Peel paper off paper carton of choc-chip ice cream & cut 1-inch-thick slices. Lay slices on cake, cutting to fit; fill in holes with ice-cream pieces. Add 2nd layer of cake & ice cream; cover w remaining cake. Press down lightly & refreeze (3 hrs). Trim cake to create bow & stern; press on choc chips. Refreeze (up to 5 hrs). Pipe whipped cream waves at base of cake just before serving & sprinkle w blue sanding sugar.
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