Line bottom and sides of a 9 x 5 x 3” loaf pan with plastic wrap allowing 2 inches of wrap to extend over all sides.

Line the pan crosswise with a piece of parchment that extends 1 inch over the 2 long sides. Place 2 binder clips on each long side to secure parchment paper.

Line bottom of pan with approximately 8-10 cookies, breaking them to fit into any spaces.

Using an ice cream scoop, press a thick two inch layer of ice cream alternating with sorbet across pan.

Press down firmly with an offset spatula.

Lay another layer of cookies across ice cream/sorbet mix and press down.

Repeat step 4 again pressing down to pack ice cream/sorbet and cookie mix.

Cover ice cream/sorbet mix with more cookies and press down firmly.

Remove binder clips and gently flip excess plastic wrap and parchment over ice cream cake, pressing down. Cover with more plastic wrap if needed.

Freeze for several hours or overnight.

Before serving ice cream cake, make whipped cream, by whipping cream, sugar and vanilla on high speed in an electric mixer using the whip attachment until stiff peaks form. Place cream into a small bowl. Cover bowl with plastic wrap and chill until ready to use.

Remove ice cream cake and allow it to sit at room temperature for 15-20 minutes. Use a long offset spatula dipped in hot water, and wiped off, to loosen cake from sides of pan. Flip pan over onto a cutting board and gently remove wrap and parchment paper. Cut into slices.

Serve with whipped cream. Decorate each serving with a few raspberries.