Biscoff Crumble Latte Ice Cream Cake

You know that nostalgic strawberry shortcake ice cream bar that you’d get at the ice cream truck as a kid? The one that’s full of crumbly goodness? This is a take on that; one to appeal to your more matured tastebuds. Rich coffee ice cream sandwiched between soft and mellow vanilla ice cream combine to create a flavor reminiscent of your favorite latte. Complemented with crunchy, crumbly layers of warm and spicy biscoff cookies, eating this cake will be one of the few times you’ll say “man, I’m happy to be an adult”. And the best part? You don’t have to bake a thing!

Print Recipe
Servings 12

Ingredients

  • 1, 8.8-ounce sleeve Biscoff cookies
  • 1 1-pound package golden sandwich cookies
  • 8 tablespoons salted butter melted
  • 2 cups vanilla ice cream softened slightly
  • 3 cups coffee ice cream softened slightly

Instructions

  • Line the bottom of a springform pan with a round piece of parchment paper. Spray the parchment and sides of the pan with non-stick baking spray.
  • Add the Biscoff cookies and golden sandwich cookies to a food processor. Pulse until the cookies become fine crumbs with a sandy texture.
  • With the food processor running, slowly drizzle in the melted butter and mix until combined.
  • Press 1½ cups of the cookie mixture firmly into the bottom and slightly up the sides of the prepared pan to form the crust.
  • Spread the softened vanilla ice cream evenly over the crust using an offset spatula or spoon.
  • Freeze for 45 minutes, or until the vanilla ice cream layer is firm.
  • Remove the pan from the freezer and sprinkle another 1½ cups of cookie crumble evenly over the vanilla layer. Press down gently.
  • Spread the softened coffee ice cream evenly over the cookie layer.
  • Top with the remaining cookie crumble and gently press down to help it adhere.
  • Freeze for at least 45 minutes, or until firm enough to slice and serve.
  • To serve, run a knife around the edge of the springform pan to loosen the cake. Remove the outer ring, slice, and enjoy.

Notes

For cleaner slices, dip a knife in warm water before cutting.

WHAT TO LOOK FOR AS YOU MAKE:

Don’t worry about obsessing over whether you’ve pulverized the cookies too much or too little; it’s all going to taste incredible. This is really just to your liking. Think about it: finer is going to create an even crust while slightly coarser will just add more texture to each bite. You can’t mess up here!