Ice Cream Sandwich Cake for 9 Servings

Instructions:

1. Line an 8x8 inch baking pan with parchment paper, leaving an inch of overhang on the sides for easy removal.
2. Arrange 6 ice cream sandwiches in the bottom of the pan, trimming edges if necessary to ensure a gap-free base.
3. Drizzle half of the warmed hot fudge sauce evenly over the first layer of sandwiches.
4. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Gently fold the mini chocolate chips into the whipped cream mixture.
6. Spread half of the whipped cream mixture over the fudge layer, smoothing it to the edges with an offset spatula.
7. Place the remaining 6 ice cream sandwiches on top, trimming as needed, and drizzle with the remaining hot fudge sauce.
8. Top the cake with the remaining whipped cream mixture, smoothing the surface into a flat plane.
9. Drizzle the salted caramel sauce in a zig-zag pattern across the top.
10. Cover the pan tightly with plastic wrap and freeze for at least 6 hours, or overnight, until firm.