Ingredients:

  • 24 vanilla ice cream sandwiches (standard size)
  • 1 pint (473ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt
  • 1 cup (150g) fresh blueberries
  • 2 cups (250g) fresh raspberries

Instructions:

  1. Line a 9x13-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Arrange 12 ice cream sandwiches in a tight 3x4 grid at the bottom of the pan, pressing them firmly together.
  3. Place a second layer of 12 sandwiches on top, rotating the orientation to bridge the seams of the first layer.
  4. Freeze the pan for 15 minutes to lock the base in place.
  5. In a chilled bowl, beat cold heavy whipping cream, powdered sugar, vanilla extract, and salt on medium-high speed until stiff peaks form.
  6. Spread the whipped cream evenly over the top of the frozen sandwiches using an offset spatula.
  7. Create the union in the top left corner by arranging blueberries in a tight rectangular block, pressing gently into the cream.
  8. Design the stripes by creating 4 horizontal lines of raspberries from the edge of the blueberries to the end of the cake, then add 3 more raspberry lines in the remaining white spaces.
  9. Freeze the assembled cake for at least 4 hours before slicing.