Ingredients:

  • 12 standard chocolate ice cream sandwiches (~24 oz / 680 g total; about 12 store-bought sandwiches)
  • 1/2 cup heavy cream (120 ml) (for hot fudge/ganache, optional)
  • 4 oz bittersweet or semisweet chocolate, chopped (115 g) (for hot fudge/ganache, optional)
  • 2 tbsp light corn syrup or golden syrup (30 ml) (optional, for shine and pourability)
  • Pinch of salt (for hot fudge/ganache, optional)
  • 1 1/2 cups heavy cream, cold (360 ml) (for whipped-cream frosting) or store-bought whipped topping
  • 2–3 tbsp powdered sugar (15–24 g), to taste (for whipped cream)
  • 1 tsp vanilla extract (5 ml) (for whipped cream)
  • 3/4 cup crushed chocolate sandwich cookies or cookie crumbs (90 g) (for decoration)
  • 2–4 tbsp mini chocolate chips or sprinkles (30–60 g) (for decoration)
  • Sea salt flakes (optional, for finish)

Instructions:

  1. Line a 9 x 5-inch loaf pan with plastic wrap or parchment, leaving an overhang to help unmold the cake.
  2. To make hot fudge/ganache (optional): heat 1/2 cup heavy cream until just simmering, pour over 4 oz chopped chocolate in a heatproof bowl, let sit 30 seconds, then stir until smooth; stir in 2 tbsp corn syrup and a pinch of salt and cool slightly until pourable.
  3. Remove ice cream sandwiches from wrappers and let sit at room temperature 3–7 minutes until just soft enough to press together but still holding shape.
  4. Assemble the layers: place a layer of 3–4 sandwiches side-by-side along the bottom of the pan, trimming with a serrated knife to fit as needed. Drizzle a thin layer of hot fudge or spread about 1/2 cup softened ice cream/softened topping over the first layer.
  5. Add another layer of sandwiches, trimming to fit and pressing gently to fill gaps. Repeat until all sandwiches are stacked (typically 3 layers high for a 9x5 pan) and press gently to compact and achieve smooth edges.
  6. Cover the pan with plastic wrap and freeze 4–6 hours or overnight until very firm.
  7. While the cake chills, whip 1 1/2 cups cold heavy cream with 2–3 tbsp powdered sugar and 1 tsp vanilla to medium-stiff peaks; keep chilled until ready to frost.
  8. Unmold the frozen cake using the plastic overhang and transfer to a serving board. Warm ganache if using and pour over top to drip down sides, or spread whipped cream evenly with an offset spatula.
  9. Decorate with crushed cookie crumbs, mini chips or sprinkles, and a light sprinkle of sea salt if desired.
  10. Freeze the finished cake 30–60 minutes for best slicing. To serve, run a sharp knife under hot water, dry it, then slice in a single smooth motion, wiping and reheating the knife between cuts for clean slices.