Ice Cream Biscuit Cake. Detailed steps on how to prepare this easy and simple Biscuit Ice Cream Cake! This is no-bake version, mini cake that can be prepared for birthday or any small celebration at home for two. You can use any ice cream of your choice and you can also make any base like biscuit base, cookie crust or sponge cake layer. In large bowl, break up cookie dough. Stir or knead in cocoa until well blended.
Cookie Butter I am calling this cookie butter instead of biscuit butter as I think this was an American invention originally made with speculoos, spiced shortbread biscuits from Belgium.
Biscuit cake is an awesome & delicious no bake dessert made with biscuits, milk, sugar, cocoa & chocolate.
Chocolate biscuit cake is a classic dessert made in many countries & is served as a tea time cake.
You can cook Ice Cream Biscuit Cake using 4 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Ice Cream Biscuit Cake
- It's 1 of Strawberry Cheesecake Ice Cream (or else).
- It's 1 packages of Oreo.
- It's 1 packages of Milk Biscuit.
- You need 10 tbsp of of margarin/ butter.
This post shares the recipe details to make one of the best biscuit cake, the simplest way with almost pantry staples except for the chocolate. Cool off with a slice of no-bake ice cream cake! This easy summertime treat combines two of your favorite ice cream flavors, hot fudge, homemade whipped cream, and sprinkles- all on top of an Oreo cookie crust. Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice.
Ice Cream Biscuit Cake instructions
- Crush the Oreo & Milk Biscuit with blender or manually.
- Melt the 10 tablespoon of margrain/ butter.
- Pour the melted margarin/ butter into Oreo & Biscuit dough, stir it..
- Put the dough into the tupperware (plastic lunch box).
- Put the Ice Cream on the topside of the biscuit dough..
- Put into freezer about 30 minutes or for an hour..
- After that, slice it with every size you Love..
- Ready to serve, eat it, feel Fab it. ;).
Spread with ice cream; cover and freeze until set. In a biscuit sponge cake, the egg is separated and both the whites and yolks are whipped with sugar separately. The two mixtures are then folded together with flour. The result is a light batter that's drier than genoise, but that also holds its shape better. This is why biscuit cake batter is often used for piped shapes such as ladyfingers.