• Using an 8 or 9 inch / 20 or 22 cm loaf pan, draw 3 rectangles using the bottom of the loaf pan. On each rectangle divide the chocolate between them and spread evenly. Place the rectangles in the fridge to firm up.
• Line the loaf pan with a big enough piece of plastic wrap that it over laps the pan. Set aside.

FOR THE ICE CREAM

• In a medium bowl whisk together the sweetened condensed milk and vanilla, set aside.
• In a large bowl whip the cream until stiff peaks appear. Gently fold in the condensed milk mixture into the whipped cream and combine well.

PUTTING IT TOGETHER

• Start by placing a chocolate strip on the bottom of the pan, then add a layer of the ice cream filling and level it well (the cream will be divided into 3 layers), freeze for approximately 60 minutes. Continue for another two layers. Ending with ice cream. Place in the freezer for approximately 3-4 hours or even overnight, until completely firm. Remove from the pan with the help of the plastic wrap, turning it upside down so that the chocolate is on top. Decorate with whipped cream. Serve immediately. Enjoy!