Ice Cream Cake

I am making this Ice Cream Cake all summer long, it is a delightful frozen dessert that is easy to make, and a perfect treat for hot summer days!

Recipe Developer-Estefania

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Prep Time 30

Total Time 5 30

Ingredients

For the Crust:

▢ 230 g Cookies
▢ 130 g Unsalted Melted Butter

For the Filling:

▢ 600 ml Cream
▢ 4 tablespoon Sugar
▢ 5 tablespoon Instant Coffee Powder
▢ 400 g Dulce de Leche

For the Frosting:

▢ 200 ml Cream
▢ 2 tablespoon Icing Sugar

Instructions

Crush the cookies into fine crumbs in a food processor.
In a bowl, combine the cookie crumbs with the melted butter until the mixture resembles wet sand.
Press the mixture into the bottom and side of a cake pan to create the crust. Make sure it's evenly distributed. Place it in the fridge to set for 30 minutes while you prepare the filling.
In a large mixing bowl, whip the cream with the sugar and instant coffee powder until it forms stiff peaks.
Gently fold the dulce de leche into the whipped cream mixture until smooth and well combined.
Take the crust out of the fridge and pour the filling over it, spreading it evenly.
Place the cake back in the freezer and let it set for at least 4 hours.
In a large bowl, whip the cream with the icing sugar until it forms stiff peaks.
Place the whipped cream in a pipping bag.
Take the cake out of the freezer and remove it from the cake pan.
Pipe decorations onto the cake with the whipped cream.
Once decorated, place the cake back in the freezer for about 30 minutes to set the topping.
When ready to serve, remove the cake from the freezer and let it sit at room temperature for a few minutes before slicing.

Notes

Crust Consistency: Press the crust firmly into the pan, it should hold together nicely when you slice it, not too hard or crumbly.

Freezing Time: Give each layer enough time to freeze properly. This ensures your cake sets perfectly and keeps its shape when you cut into it.

Whipping Cream: Whip the cream until it forms stiff peaks for a light and fluffy texture. Don't over-whip, as it might turn buttery—keep an eye on it!

Decorating: Add your final touches just before serving to keep the whipped cream topping fresh and visually appealing.

Serving Temperature: Let the ice cream cake soften slightly at room temperature before serving. This makes slicing easier and enhances the enjoyment of every bite.

Storage: For leftover ice cream cake, wrap it tightly in plastic wrap and store it in the freezer to keep it fresh and delicious.

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