19 mini ice cream sandwiches

1 1/2 cups (375 ml) 35% cream

1/2 cup (125 ml) sugar

1 teaspoon (5 ml) vanilla extract

4 cups (1 litre) chocolate ice cream, softened for 30 minutes

8 to 10 Oreo cookies, crushed or whole

Line the bottom and the inside walls of a 20-cm (8-inch) springform pan with parchment paper.

Place the ice cream sandwiches upright, sticking them side-by-side on the inner walls of the pan. Place the remaining sandwiches at the bottom of the pan, cutting them as needed. Set aside in the freezer.

In bowl, whip the cream with the sugar and vanilla until stiff peaks form.

In another bowl, soften the ice cream with a wooden spoon. Fold in the whipping cream, stirring gently with a spatula until the mixture is just marbled. Pour into the pan. Freeze for 4 hours or overnight. Just before serving, unmould the charlotte and garnish with the cookies.

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