Line a 9x5-inch loaf pan with plastic wrap, leaving overhang for easy removal later.

Fold blackberry preserves into 2 pints of vanilla ice cream until well combined.

Fold 1 teaspoon of vanilla bean paste into the other pint of ice cream.

Spread a quarter of the crushed Homefree Mini Cookies in the bottom of the lined pan and press down.

Spread one-third of the blackberry ice cream over the cookies.

Add half of the vanilla bean layer and gently swirl.

Press in the halved blackberries.

Repeat the cookie and ice cream layers, finishing with a final layer of crushed cookies on top.

Wrap tightly and freeze for at least 6 hours (or up to 1 week).

Chill until ready to serve.

Unmold the cake upside down onto a platter, top with the whipped topping, and garnish with fresh blackberries, a sprinkle of cookie crumbs, and a mint sprig if desired.