Caramel Biscoff Ice Cream Cake by Embraceflavor

Ingredients

• 1.5 quarts (about 1.4L) vanilla ice cream, softened
• 30 Biscoff cookies (about 200g), plus extra for topping
• 4 tbsp unsalted butter, melted
• 1 cup (240ml) caramel sauce (store-bought or homemade)
• 1 cup (240ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Line a 9-inch springform pan with parchment paper on the bottom and sides.
2. Crush 20 Biscoff cookies into fine crumbs, mix with melted butter, then press firmly into the bottom of the pan to form the crust. Freeze for 10 minutes until set.
3. Spread half the softened vanilla ice cream evenly over the crust in a smooth layer, then drizzle generously with about ⅓ cup caramel sauce. Freeze for 30 minutes until firm.
4. Arrange a single layer of whole or broken Biscoff cookies over the caramel-ice cream layer, pressing gently.
5. Spread the remaining softened ice cream over the cookie layer, smooth the top, and drizzle with another ⅓ cup caramel sauce. Cover with plastic wrap and freeze for at least 3 hours or overnight until fully solid.
6. When ready to serve, whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, about 3–4 minutes.
7. Remove the cake from the springform pan, top with whipped cream, drizzle remaining caramel sauce over the top, and garnish with crushed or whole Biscoff cookies. Slice and serve immediately.