Get ready to experience a mind-blowing dessert that combines the irresistible crunch of Lotus Biscoff cookies with creamy vanilla ice cream and a dreamy whipped cream topping! This show-stopping Lotus Biscoff Ice Cream Cake is not just a dessert – it's a culinary masterpiece that will make your taste buds dance with joy. Perfect for special occasions or when you want to treat yourself to something extraordinary, this no-bake cake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Fusion
Serves: 8 servings
Ingredients
- 1 package Lotus Biscoff cookies
- 2 cups vanilla ice cream
- 1/2 cup heavy cream
- 1/4 cup sugar
- Chocolate sauce for drizzling
Instructions
- Remove the vanilla ice cream from the freezer and let it soften at room temperature for about 10-15 minutes to make it easier to work with.
- Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
- Reserve about 1/4 cup of cookie crumbs for topping, and press the remaining crumbs firmly into the bottom of an 8-inch springform pan to create a solid cookie crust.
- Spread the softened vanilla ice cream evenly over the cookie crust, creating a smooth layer. Use a spatula to ensure an even distribution.
- Place the pan in the freezer for about 15 minutes to allow the ice cream to set slightly.
- While the cake is chilling, whip the heavy cream with sugar until stiff peaks form, creating a light and fluffy whipped cream.
- Remove the cake from the freezer and spread the whipped cream over the ice cream layer, creating a smooth top.
- Sprinkle the reserved Lotus Biscoff cookie crumbs over the whipped cream layer for added texture and flavor.
- Drizzle chocolate sauce in a decorative pattern over the top of the cake.
- Return the cake to the freezer and let it set completely for at least 2-3 hours or overnight.
- Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
- Release the springform pan, slice into wedges, and serve immediately. Garnish with additional Lotus Biscoff cookies or chocolate sauce if desired.
Tips
- Temperature is Key: Allow the ice cream to soften just enough to be spreadable, but not completely melted. This ensures a smooth, even layer.
- Crush Cookies Strategically: For the perfect crust and topping, use a food processor for uniform cookie crumbs. If you don't have one, a rolling pin and sealed plastic bag work great!
- Freezing Technique: Give each layer enough time to set in the freezer. This helps create distinct layers and prevents mixing.
- Whipped Cream Perfection: Ensure your heavy cream is very cold before whipping, and use a chilled bowl for the best volume and texture.
- Serving Hack: Let the cake sit at room temperature for 5-10 minutes before serving to make slicing easier and improve the overall texture.
- Make Ahead: This cake can be prepared up to 3 days in advance, making it perfect for party planning or unexpected dessert cravings!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
