Ingredients:

  • 1 package (12 oz / 340 g) chocolate ice cream sandwiches
  • 1 quart (946 ml) premium vanilla ice cream
  • 1 cup (120 g) crushed chocolate sandwich cookies
  • 2 cups (450 g) stabilized whipped topping

Instructions:

  1. Line your pan with parchment paper, leaving an overhang on the sides for easy removal. Arrange the ice cream sandwiches side-by-side at the bottom of the pan. If you have gaps, break a sandwich into smaller pieces to fill the holes until you have a solid, flat mahogany-colored base.
  2. Allow your quart of ice cream to sit on the counter for 5-10 minutes until it is pliable but not liquid. Scoop the ice cream over the sandwich base and use your spatula to spread it into an even layer. Ensure the edges are pressed firmly against the sides of the pan to lock in the structure.
  3. Evenly sprinkle the crushed chocolate cookies over the ice cream layer. Press them down gently with your hand or spatula so they adhere to the cream, creating a distinct, shattering crunch layer that separates the ice cream from the topping.
  4. Spoon the whipped topping over the cookie layer. Smooth the surface with your offset spatula until it is level. Transfer the cake to the freezer for at least 6 hours—or overnight—to ensure the layers fuse into a single, sliceable unit.