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Strawberry Ice Cream Cake + Biscoff Cookie Crust | #SummerDessertWeek | The Beard and The Baker | Easy Ice Cream Cake

Delightful Strawberry Ice Cream Cake

5 from 6 votes
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.
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Prep Time 1 day
Cook Time 10 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Homemade Strawberry Ice Cream
  1. 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.
  2. 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.
  3. Gently pour in mashed strawberries + juices then fold in with a rubber spatula until totally combined.
  4. 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
  1. Preheat oven to 350 degrees F.
  2. Crush biscoff cookies, preferably in a mini food processor, until very crumb-like. It's okay to have a few big pieces though.
  3. Add cookies, sugar, and melted butter to a bowl and mix until completely combined and no dry pieces.
  4. 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.
  5. 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
  1. Remove ice cream from freezer and let soften on the counter, about 10-15 minutes. Do not microwave to warm up.
  2. 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.
  3. 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.
  4. Top with crushed biscoff cookies and place back in freezer until ready to enjoy.
  5. 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.