Ingredients

1 1/2 cups heavy whipping cream, cold

1/4 cup confectioners' sugar

1 Tablespoon vanilla extract

15 ice cream sandwiches

1 1/2 cups raspberries

Chocolate chips, for garnishing

Instructions

Line a 9x5-inch loaf pan with plastic wrap so that it hangs over on all sides.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners' sugar and vanilla extract on medium-high speed until stiff peaks form. (Alternately, use a handheld beater.)

Unwrap the ice cream sandwiches and arrange them in a single layer on the bottom of the loaf pan, trimming them as needed to fit the shape of the pan. Top the ice cream sandwiches with a third of the whipped cream then add another layer of ice cream sandwiches on top and press them down lightly. Add another third of the whipped cream on top then another layer of ice cream sandwiches followed up the final third of whipped cream. Cover the pan securely with plastic wrap and freeze the cake for a minimum of 2 hours or until it is firm.

When ready to serve, use the plastic wrap overhangs to lift the cake out of the pan. Top it with the remaining raspberries and chocolate chips then slice and serve immediately.