This one is a crowd pleaser! And I love how well in advance I can make it for get togethers! Put everything together in a pan…freeze! I’ve even made it a week in advance for a dinner! Some of the ingredients may not be easily available around you, for which I’ve also given substitutes in the end.
Steps to put together this delicious Ice cream Cake
Before you start, I have to warn you, Have enough room in your freezer for 3 bowls. (pleaseeeeee abide grasshopper) This dessert is made of 3 layers repeating:
A coffee dipped Lotus cookie layerA saucy cookie butter layerA perfectly balanced ice cream layer that ties the whole thing together
Biscuit layer
So for this biscuit layer, you need biscuits ofcourse! But work wise, all you have to do is make coffee! hehe. Just dissolve some instant coffee powder in warm water. And stick it in the freezer to cool down. You want everything to be as chill as possible in the recipe before you are ready to be assemble. We’ll bring this out once we are ready to assemble.
Biscoff sauce layer
If you’ve had biscoff cookie butter before, then you KNOW how thick it really is. I add warm milk to the cookie butter and whisk it. This makes the cookie butter sauce and becomes easily pourable. Cover this and stick it in the freezer too.
Ice cream Layer
While our coffee and sauce cools down, we are going to prepare our ice cream base. First up, whip up condensed milk and cream cheese together for about 5 mins. After 5 mins it will look frothy and airy, and will also double up in volume. Stick this in the freezer too for 15 mins. Bring out your whipping cream and whip till it gives you stiff peaks. Bring back the condensed milk mixture and add it to your whip cream. Gently whisk it together on the slowest possible setting of the electric beater. Or you can also use a spatula to fold the condensed milk in. Now its time to assemble.
Assembling the Biscoff Ice cream cake
Bring the sauce and coffee out and let the show begin! I am using a 12 x 4 inch pan but you can also use a standard 9 x 5 bread loaf pan. I started by adding 3 ladles of ice cream on the base of my pan. Dropped about 4 tbsp of sauce on top of it. And then dipped my lotus biscuits in cold coffee and placed it on top of sauce. NOTE: Lotus biscoff cookies are very soft once they touch moisture. When you dip in coffee, just dip and remove immediately. DON’T let your biscuits sit in the coffee. Dip and remove, dip and remove. Once you reach the top, give your loaf a good tap on the counter to get rid of any air pockets. Cover the pan with cling wrap and keep it in the freezer overnight. To de-mold the cake, just flip it on the serving tray and run a warm towel around it. And then press the pan in the centre with your thumb. Sometimes it doesn’t work in one go, in which case repeat the process. Drizzle leftover biscoff sauce all over your bar and some cookie crumbs or really any topping that you want to do.
Substitutes for ingredients if you live in Pakistan/India
Philadelphia cream cheese – You can use Yogurt instead of cream cheese. Just put the yogurt through a tea strainer or a cheesecloth to get rid of all the water and use it.You can use Candi biscuit instead of Lotus if you live in Pakistan.You can skip the Lotus sauce and use chocolate sauce or caramel sauce instead.If you can’t find whipping cream, get a hold of regular tetra pak cream and whip it up in a cold steel bowl.
Other similar recipes that you may like
Lotus Biscoff cakeNo-bake Vanilla custard biscoff bars.Malai kulfi log (Indian / Pakistani ice cream in a giant log)No-bake Blueberry cheesecakeDairy free – No churn, pineapple and coconut ice-creamNo-bake Chocolate and peanut butter bars
