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!
What to Notice
- 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!
- I intentionally have 1 cup more of coffee ice cream than of vanilla because I like this to be more coffee-forward. The ratios here are completely up to you.
Servings: 12 Servings
Ingredients
- 1, 8.8 oz sleeve of Biscoff cookies
- 1 lb package of golden sandwich cookies
- 8 Tablespoons melted salted butter
- 2 cups vanilla ice cream brought out to the counter to soften about 15 mins before use
- 3 cups coffee ice cream brought out to the counter to soften about 15 mins before use
Instructions
- Line a springform pan with a round piece of parchment at the bottom. Spray the parchment and sides of the pan with non-stick baking spray.
- Place all the cookies in a food processor and pulse until they break down and become sandy. With the motor still running, drizzle in the melted butter. Scoop 1.5 cups of the cookie mixture into the bottom of the prepared pan, packing it down to the bottom and slightly up the sides to form your crust.
- Scoop your vanilla ice cream overtop the crust and spread evenly with a small offset spatula. Place in the freezer for 45 mins to set.
- Once the first layer is set, place another 1.5 cups of the cookie crumble overtop the vanilla ice cream, pressing down gently with your hands. Top this with the softened coffee ice cream, spreading evenly again. Finally, top this with the remaining cookie crumble, pressing down gently with your hands. Freeze for at least 45 mins before serving,
- To serve, place the cake on a cake stand and run a knife around the edge of the springform pan to loosen. Open the pan to remove the edges and serve.
