Ingredients:

  • 14 standard rectangular ice cream sandwiches
  • 100g crushed chocolate sandwich cookies
  • 1.5 cups heavy whipping cream, chilled
  • 0.5 cup plain full-fat Greek yogurt
  • 3 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 0.25 cup dark chocolate fudge sauce
  • 0.25 cup salted caramel sauce
  • 0.5 cup toasted chopped pecans

Instructions:

  1. Line the pan. Place parchment paper in an 8x8 inch pan with overhang. Note: This prevents the cake from sticking to the cold metal.
  2. Whip the cream. Combine 1.5 cups heavy cream, 0.5 cup yogurt, 3 tbsp maple syrup, and 1 tsp vanilla in a chilled bowl. Whisk until stiff peaks form.
  3. Create the base. Unpackage 7 ice cream sandwiches and lay them in a tight single layer. Press firmly to remove air gaps.
  4. Add the crunch. Spread half of the whipped cream over the sandwiches, then sprinkle with 50g of crushed cookies.
  5. Drizzle the sauces. Use a spoon to ribbon half of the fudge and caramel over the cookie layer.
  6. Second sandwich tier. Place the remaining 7 sandwiches on top, alternating the direction of the bottom layer. Note: This bricks the cake for better structural integrity.
  7. Final cream coat. Smooth the rest of the whipped cream over the top until flat and velvety.
  8. Top and freeze. Sprinkle remaining 50g cookies and 0.5 cup pecans. Drizzle remaining sauces. Freeze for at least 6 hours.