Yields: 8 to 10 servings
Place a cookie sheet in the freezer and chill completely.
Turn your chilled cookie sheet upside down and lay four ice cream sandwiches on the sheet to form a large rectangle.
Place scoops of the softened ice cream along the length of the sandwiches to cover them completely. “Sandwich” the ice cream scoops between the remaining four ice cream sandwiches, laying them down on top like the bottom layer. Return the log to the freezer to firm up for about 2 hours.
Before serving, prepare the chocolate ‘ganache’ topping by heating the heavy cream in a small saucepot over medium heat until hot but not boiling. In a heat-safe bowl, add the chopped chocolate and pour the hot cream over. Let sit until the chocolate melts, about 10 seconds. Stir the chocolate and cream together with a wooden spoon until smooth.
Take the ice cream dessert out of the freezer and pour the chocolate sauce down the center, covering the top and allowing it to drip down the sides.
