Quick Ice Cream Cake with Biscuits
10 servings
30 minutes
This quick ice cream cake with biscuits is the perfect dessert for those who love delicate, creamy textures with a rich coffee aroma. The origins of such a treat can be found in European parfait and tiramisu recipes, where layers of cookies and creamy mixtures combine. The chocolate-coated biscuit adds a pleasant crunch and contrast to the soft ice cream, while the coffee extract brings a refined depth of flavor. The simplicity of preparation makes this cake a find for quickly treating guests or indulging yourself at any moment. It pairs wonderfully with a cup of espresso, enhancing the rich coffee accent in the dessert. It is best served well chilled to keep the layers intact and ensure each bite brings pleasure.
1
Let the ice cream soften in the fridge for about 20 minutes. Line the loaf pan with plastic wrap.
- Vanilla ice cream: 1.5 kg
2
In a large bowl, mix the ice cream with coffee extract or use ready-made coffee ice cream.
- Vanilla ice cream: 1.5 kg
- Coffee extract: 1 teaspoon
3
Lay biscuits at the bottom of the mold, preferably crosswise for easier cutting later, then add ice cream and smooth it out. Place the remaining biscuits on top, cover everything with film, and put it in the freezer for 2 hours.
- Chocolate-coated sponge biscuits: 20 pieces
- Vanilla ice cream: 1.5 kg
4
Cut into pieces and serve.
- Chocolate-coated sponge biscuits: 20 pieces
