Easy Chocolate Sundae

1 Grease a 25 x 12 cm mold with some butter

Line the mold with plastic wrap

Set aside

Let the ice cream sit at room temperature for a few minutes to soften slightly

Set aside

2 In a mixer, beat the whipping cream and sugar until stiff peaks form

Reserve 1/4 of the whipped cream for the topping

Mix the remaining cream with the chocolate ice cream gently

3 In the reserved mold, place a layer of biscuits, a layer of ice cream

Cover with plastic wrap and refrigerate for at least six hours

Unmold, top with the reserved whipped cream, and decorate with choclate syrup.