Happy Happy Friday everybody!!! Sometimes I come across recipes that are so awesome and ingenious, I literally go out that day and buy all of the ingredients to make it and plan to a tee how I’m going to do it.
Today I’m sharing one of those recipes. I’ve been a long time follower of Sally’s Baking Addiction and she had recently re-posted this recipe from a a year ago and I just couldn’t believe I had never made or seen something like this before. I’ve seen homemade ice cream cakes made with ice cream sandwiches or bits of pound cake thrown in and that’s fine, but I just love the idea of an all ice cream cake.
Also, perfect timing, it’s starting to get pretty darn hot around here and it seems like everyone and their mother is having a birthday right now (and not to mention Father’s Day this weekend)…problem solved with this cake. You’ll see that the original recipe used Oreo cookies as the crust, totally different flavors of ice creams, and a different top layer of ‘sauce’ but that’s what’s awesome about this cake.
The possibilities are almost endless because you can pick whatever flavors you think would go best together and you can run with it. This cake was a huge hit with everyone I shared it with and of course I loved it too. It was just so decadent and fun with all of the flavor combination layers. I’m already planning out the next one I make and what flavors I want to use, mmmm. I hope you all have a wonderful Friday and a fantastic weekend! Early Happy Father’s Day!!! Thank you so much for stopping by!!!
Biscoff cookies into the food processor…
you want them really finely crushed like so…
then into your bowl with the melted butter…
once mixed should look like wet sand…
firmly pressed into your pan…
once the crust has firmed up in the freezer, put the first layer of ice cream…
all spread out and re-frozen…
then the second layer of ice cream…
and while that’s re-freezing, heavy whipping cream getting whisked…(as a side note I put the melted Biscoff cookie butter on top of the 2nd layer, I just forgot to take a picture of it)…
then add the brown sugar…
then I piped the whipped cream on top (you can totally just spread it on, I was just feeling fancy that day)
my sous chef had been having a fit for the whipped cream, so obvi once I was done she got to enjoy this, she was so excited I literally could not get a clear photo of her haha…
then lots of sprinkles & even a few Biscoff cookie crumbles…
- 36 Biscoff Cookies, Crushed.
- 6 Tablespoons of Unsalted Butter, Melted.
- 1.5 Quart of Homemade Style Vanilla Ice Cream (I Used Breyer's).
- 1.5 Quart of Salted Caramel Ice Cream (I Used Breyer's).
- 1 Cup of Biscoff Cookie Butter, Melted.
- 2 Cups of Heavy Cream.
- 4 Tablespoons of Light Brown Sugar.
- 1 Tablespoon of Vanilla Extract.
- 9x13 Pan.
- Sprinkles For Garnish (Optional).
- Crushed Up Biscoff Cookies For Garnish (Optional).
- Place your cookies into a food processor and pulse until very fine crumbs are formed, if you do not have a food processor, place into a blender or plastic bag and hit with a rolling pin.
- Now place your cookie crumbs into a bowl and add the melted butter.
- Mix the melted butter into the cookie crumbs until all is evenly covered.
- With a spatula, firmly and evenly press your cookie crumb mixture into your 9x13 pan.
- Place your pan into the freezer to firm up for at least 30 minutes.
- Scoop out the ice cream you plan on being your first layer into a bowl to let soften up for a bit, I recommend stirring it too, this will make it much easier to spread into your pan.
- Once your crust is ready, evenly place your first layer of ice cream onto your crust, then place back into your freezer for at least 20 minutes, while it's firming up, place your second ice cream flavor into another bowl to soften.
- Once your first layer is firm, evenly spread your second ice cream on top of the 1st layer of ice cream and place back into the freezer to firm up.
- Once the second layer is frozen, with a spoon drizzle the melted cookie butter all over the top and refreeze for about 10 minutes.
- For the last layer, place your heavy cream into a chilled bowl and with a handheld or stand mixer with whisk attachment, beat your whipped cream until stiff peaks form, then add in your brown sugar and whip until mixed in.
- You can either place your whipped cream on top of your cake with a spatula or if you want a more decorative look, you can pipe with a piping bag with an open star tip.
- Pour your sprinkles on top, serve and enjoy!!!
- Feel free to use equal amounts of Oreo cookies for the crust layer and different flavors of ice creams of your choosing.