Ingredients:

  • 18 standard Ice Cream Sandwiches (approx. 2 boxes)
  • 2 cups (480 ml) Heavy Cream (for topping), very cold
  • 1/4 cup (30 g) Powdered Sugar (Icing Sugar)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 12 Chocolate Sandwich Cookies (100 g), crushed coarsely
  • 4 ounces (115 g) Dark Chocolate (60–70%), chopped finely
  • 1/2 cup (120 ml) Heavy Cream (35% fat, for sauce)
  • 2 tablespoons (30 g) Unsalted Butter, cut into cubes
  • 1/8 teaspoon (0.5 g) Pinch of Sea Salt

Instructions:

  1. Prep the Pan: Line a 9x5 inch loaf pan (or equivalent) with two long sheets of parchment paper, creating a sling that overhangs on all sides for easy removal.
  2. Make the Fudge Sauce: Gently heat the 1/2 cup heavy cream in a small saucepan until just simmering. Remove from heat. Add the chopped chocolate, butter, and salt. Let sit for 5 minutes, then whisk until smooth and glossy. Set aside to cool completely to room temperature.
  3. Whip the Cream: Using an electric mixer, whip the 2 cups of cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  4. Crush the Cookies: Place the sandwich cookies in a sealed bag and crush them coarsely using a rolling pin or pulse briefly in a food processor.
  5. Lay the First Layer of Sandwiches: Work quickly. Place the ice cream sandwiches flat against each other to completely cover the bottom of the lined pan. Slice sandwiches lengthwise if needed to eliminate gaps.
  6. Apply Sauce and Crunch: Drizzle approximately 1/3 of the cooled fudge sauce evenly over the first layer of sandwiches. Sprinkle generously with 1/3 of the crushed cookies.
  7. Apply Cream: Spread 1/3 of the whipped cream mixture evenly over the chocolate and cookie layer.
  8. Repeat Layers: Add a second layer of sandwiches, followed by another 1/3 of the sauce, 1/3 of the cookies, and 1/3 of the whipped cream.
  9. Final Layer: Place the third and final layer of sandwiches on top. Spread the remaining whipped cream evenly over the surface. Use the final 1/3 of the crushed cookies to decorate the top.
  10. Freeze Solid: Cover the pan tightly with plastic wrap. Transfer to the freezer and freeze for a minimum of 4 hours, or ideally overnight, until completely solid.
  11. Slice and Serve: Use the parchment sling to lift the cake out of the pan and place on a platter. For clean slices, dip a sharp knife in hot water and wipe dry between each cut. Drizzle any remaining fudge sauce over the top just before serving.