Ingredients:

  • 13 store-bought ice cream sandwiches (approx. 57g each)
  • 1/2 cup chocolate fudge sauce
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup rainbow sprinkles
  • 1 cup fresh raspberries

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to create a lifting sling.
  2. Arrange ice cream sandwiches side-by-side in the bottom of the pan, breaking pieces to fill any empty gaps for a seamless base.
  3. Drizzle half of the warmed chocolate 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. Spread half of the whipped cream over the fudge layer, smoothing it to the edges.
  6. Repeat the process by adding a second layer of ice cream sandwiches (filling gaps) and drizzling the remaining fudge sauce.
  7. Spread the remaining whipped cream over the top as a final smooth layer.
  8. Garnish with sprinkles and fresh raspberries.
  9. Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight.