1. Line a 9×5 inch loaf pan with plastic wrap with overhang and chill.

2. In a large bowl, beat heavy cream and powdered sugar until stiff peaks form.

3. Whisk jam to loosen, then gently fold in half of the whipped cream. Add vanilla and salt to the remaining plain whipped cream.

4. Spread half of the vanilla whipped cream in the pan and top with graham crackers.

5. Layer half of the blackberry cream, more crackers, the softened chocolate ice cream, and another layer of crackers.

6. Add remaining blackberry cream, a final layer of crackers, and spread remaining vanilla cream on top.

7. Crumble extra crackers over the top, cover with plastic, and freeze for at least 6 hours.

8. Unmold using the plastic overhang, slice, and serve.