biscoff icebox cake

How To Make biscoff icebox cake

• 1

  Combine all the whipped cream ingredients in a stand mixer. Using the whisk attachment, process until stiff peaks form.
• 2

  Line a 9 x 5-inch loaf pan with plastic wrap covering the inside completely. Leave extra length on the outside of the pan to wrap the cake later.
• 3

  Scoop a small amount of whipped cream to cover the bottom of the pan and spread it out evenly. Divide the remaining whipped cream in 3 equal portions.
• 4

  Place a single layer of cookies to cover the whipped cream.
• 5

  Spread 1/3 of the remaining whipped cream over the cookies.
• 6

  Place thinly sliced strawberries over the whipped cream.
• 7

  Then a layer of cookies.
• 8

  Spread another 1/3 of the reserved whipped cream over the cookies.
• 9

  Then a layer of sliced strawberries.
• 10

  Then a layer of cookies.
• 11

  Then the remaining whipped cream and top that with a layer of sliced strawberries.
• 12

  Wrap the pan with the overhanging cling film and transfer to the freezer for 4 hours.
• 13

  When time to serve, unwrap the cake, invert it onto a serving plate and carefully remove the plastic wrap. Drizzle on chocolate sauce.
• 14

  To view this refreshing & tasty summer frozen dessert on YouTube, click on this link >>>
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