Ingredients:

  • 12 standard size vanilla ice cream sandwiches (approx. 24 oz / 680g)
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 cup chocolate fudge sauce
  • 1/2 cup chocolate shavings
  • 1 cup fresh raspberries

Instructions:

  1. Cut a piece of parchment paper to fit the bottom and sides of a 9x9 inch pan, leaving an overhang (sling) for easy lifting.
  2. In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside in the refrigerator.
  3. Arrange 6 ice cream sandwiches in the bottom of the pan, pressing them side-by-side to create a solid, flat base.
  4. Spread a generous layer of chocolate fudge sauce evenly across the sandwiches, then top with a layer of whipped cream, smoothing it to the edges.
  5. Place the remaining 6 ice cream sandwiches on top of the cream layer, aligning them perfectly with the bottom layer.
  6. Spread the remaining fudge sauce over the top layer, then finish with a final layer of whipped cream.
  7. Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or overnight.
  8. Just before serving, sprinkle the chocolate shavings and arrange the fresh raspberries on top of the whipped cream.