Receta Triple-layer ice cream cake
Three ice cream layers loaded with Biscoff spread, dark chocolate and meringue pieces.
I had a jar of Biscoff spread sitting in the pantry after picking it up on a whim… in fact, I have a whole shelf full of stuff that I’m not exactly sure what to do with! You know how it goes – you read about something often enough on food blogs and stumble across it in a store so you buy some. Then you need to come up with something interesting to do with it.
Offering to bring dessert to a casual dinner with friends proved to be the perfect inspiration in this case! With our European heatwave still in full swing, ice cream was a no-brainer. Ice cream cake with three layers of different flavours and textures was the winner. A creamy cookie butter layer, a rich mousse-like chocolate layer and soft vanilla layer studded with chewy meringue pieces come together to make this a delightful summertime treat.
Makes 2 medium sized ice cream cakes, each serving 8 – 12
Preparation: about 20 minutes
Freezing: at least 8 hours, or overnight
Ingredients
- 500ml (2 cups) whole cream
- 1 x 397g (14 oz) can sweetened condensed milk, chilled
- 2 tsp vanilla extract
- 200g (7 oz) dark chocolate
- 150g (about 5 oz or 2/3 cup) Biscoff spread (cookie butter)
- 2 large or 4 small meringues – about 1 cup when crumbled
Directions
Melt chocolate by stirring over low heat in a double boiler, a bowl set over a pan of simmering water, or in a microwave on medium and stirring every 20 seconds. Set aside to cool a little while you prepare the rest of the parts.
Stir the Biscoff spread in a bowl until loosened.
Crumble the meringues roughly into another bowl.
Prepare 2 medium loaf pans or 1.2 litre (2 1/2 pint) plastic containers by lining completely with plastic wrap, leaving enough overhang to cover the top.
In a large mixing bowl, beat the cream on medium-high speed until thick and fluffy, but not quite to the texture of whipped cream, 3 – 4 minutes on medium.
Add the condensed milk and vanilla extract and beat just until very soft peaks form when the whisk is lifted – it should have a thick, mousse-like consistency.
Divide mixture into three separate bowls (it will yield about 300g or 10 1/2 oz per bowl).
Using an electric mixer, beat the melted chocolate into one of the bowls; use a wooden spoon or spatula to thoroughly mix the Biscoff spread into another, and fold the meringue pieces into the third.
Divide the meringue mixture evenly between the two containers; carefully spoon and spread the chocolate mixture over that; then carefully spoon and spread the Biscoff mixture over the top. You will probably get some intermingling of layers, but just be as gentle as you can to avoid mixing them too much.
Fold the plastic wrap overhang over the top and freeze for at least 8 hours or overnight.
To serve, uncover the top, turn out onto a serving plate and remove plastic wrap. Slice and serve.
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