Delightful Strawberry Ice Cream Cake
Ice cream cake is the perfect summer dessert! It takes minimal cooking time and can be as homemade or as semi-homemade as you want.
Servings 8 people
Ingredients
Homemade Strawberry Ice Cream
- 2 cups heavy whipping cream cold
- 1 14oz can sweetened condensed milk
- 1 pound fresh strawberries stems removed and sliced
Biscoff Cookie Crust
- 2 cups Biscoff cookies crushed
- 1 1/2 cups white sugar
- 5-6 Tablespoons butter melted
Ice Cream Cake
- 3-6 cups strawberry ice cream
- 1 cooked Biscoff cookie crust
- 1-2 cups Cool-Whip or homemade whipped cream
Instructions
Homemade Strawberry Ice Cream
- In a large bowl, mash fresh (and sliced) strawberries for a few minutes until pretty smooshy. Do not discard juices from mashing, leave everything in the bowl and set aside.
- In a stand mixer, add sweetened condensed milk and heavy whipping cream. Starting on low then gradually getting faster, whisk until stiff peaks form. It should take about 4-6 minutes but watch it and be careful not to overwhip.
- Gently pour in mashed strawberries + juices then fold in with a rubber spatula until totally combined.
- Pour into a loaf pan and smooth around until flat in the pan. Add additional strawberries for garnish, if desired. Cover and place in freezer for at least 6 hours.
Biscoff Cookie Crust
- Preheat oven to 350 degrees F.
- Crush biscoff cookies, preferably in a mini food processor, until very crumb-like. It's okay to have a few big pieces though.
- Add cookies, sugar, and melted butter to a bowl and mix until completely combined and no dry pieces.
- Press cookie mixture into springform pan so it's totally covered and flat. Place in oven for 8-10 minutes until cooked, careful not to overcook.
- Let cool completely until ready to add ice cream for ice cream cake. I left on the counter overnight while my ice cream froze.
Ice Cream Cake
- Remove ice cream from freezer and let soften on the counter, about 10-15 minutes. Do not microwave to warm up.
- Once ice cream is malleable, scoop 3-6 cups (depending on how big you want your layer to be) onto cookie crust and use a rubber spatula to flatten into a thick layer. Place back into freezer for at least 1 hour to refreeze.
- Add next layer, either Cool-Whip or homemade whipped cream. Again, make sure the cool whip/whipped cream is malleable so you can easily layer it on top of the ice cream. Smooth it out so it's one even layer.
- Top with crushed biscoff cookies and place back in freezer until ready to enjoy.
- When ready to eat, run a knife under warm water and slice into pieces and enjoy!
Notes
Cookie crust adapted from Two Peas and Their Pod. Strawberry Ice Cream adapted from Best Recipe Box.