Ice cream cake with strawberries and cookie cream
Strawberry and cookie cream ice cream cake is a delicious cold dessert, perfect for hot days. It is a no-bake cake, the bottom of which is made of blended Lotus biscuits combined with melted butter. These cookies with a caramelised flavour are an aromatic and crunchy base for this summer dessert.
The top layer of the cake is a delicate strawberry cream with mascarpone, whipping cream and Lotus cookie cream. The whole thing creates a tasty no-bake dessert that works great as a sweet snack for dessert or an alternative to ice cream.
This easy, no-bake strawberry cake recipe requires few ingredients and can be prepared in just a few minutes. However, it’s important to remember that once you’ve made it, the cake needs to be placed in the freezer for a few hours to achieve the perfect consistency.
The Lotus biscuit and strawberry dessert will surprise your guests and become a favourite among children and adults alike; it is a real hit among cold desserts.
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Ingredients for ice cream cake with strawberries and cookie cream.
Base:
- 150 g Lotus Biscoff biscuits
- 50 g melted butter
Cookie cream with strawberries:
- 150 g Lotus Biscoff cookie cream
- 200 ml whipping cream (30%)
- 250 g mascarpone cheese
- 40 g powdered sugar
- 150 g strawberries
Additionally:
- 3 big strawberries to line up the baking tin
How to make ice cream cake with strawberries and cookie cream.
Cover the bottom of the metal cake tin with cling film and secure the sides with rim film – this will make it easier to remove the dessert later. Place the Lotus biscuits in the food processor bowl, pour in the melted butter and mix thoroughly. You should achieve a consistency resembling wet breadcrumbs. Line the cake tin with the biscuits mixed with butter, spread evenly and press down with a glass so that the bottom is compact and stable.
Wash fresh strawberries, cut out their stalk, and slice them into thin slices. Arrange the strawberry slices next to one another along the edges of the cake tin, creating a decorative and effective fruit rim. Cut the remaining strawberries into small cubes.
Pour cold 30% whipping cream into a bowl and beat for about 30 seconds. Then, add powdered sugar and continue beating for another minute until the mixture becomes fluffy. After that, add Lotus cookie cream and mascarpone cheese. Quickly combine the ingredients and beat for about a minute until a smooth cream is formed.
Add fresh strawberries cut into cubes to the ready cream and mix gently with a spatula or spoon. Spread the prepared cream mass on the layer of Lotus biscuits in the cake tin, then level the surface.
Place the cold cake with cream and strawberries in the freezer for at least 5-6 hours, so that the cream can set properly and achieve the perfect consistency. Remove the dessert from the freezer just before serving – it tastes best slightly frozen, immediately after taking it out.
Good to know when making ice cream cake with strawberries and cookie cream.
I prepare this cold cake with Lotus cookie cream in a 17 cm diameter metal cake tin. For the filling, I chose a crunchy cookie cream, i.e. with the addition of crunchy cookie pieces, which add a unique texture and flavour.
The lack of a food processor in the kitchen shouldn’t be a hindrance – Lotus biscuits can be easily crushed by placing them in a thick plastic bag and crushing them with a pestle.
The finished cake should be stored in the freezer so that you can reach for it whenever you feel like something sweet. Before serving, it is worth taking it out of the freezer a few minutes before serving so that it thaws slightly and can be easily cut.
To prevent the dessert from absorbing freezer odours, it is worth wrapping it in cling film.
Do you like strawberry cakes? If so, try our recipe for Rhubarb and strawberry cake.
