biscoff icebox cake

How To Make biscoff icebox cake

• 1

  In a stand mixer, combine all the whipped cream ingredients and using a whisk attachment, process until stiff peaks form.
• 2

  Line a 9 x 5-inch loaf pan with plastic wrap covering the inside completely, leaving extra length on the outside of the pan to wrap 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 before scooping up 1/3 whipped cream; spread evenly. Place thinly sliced strawberries and then a layer of cookies.
• 5

  Evenly spread another 1/3 whipped cream, cover with a single layer of fruit and then cookies. Spread remaining 1/3 whipped cream, then final layer of strawberries and finish with cookies.
• 6

  Wrap the pan with the overhanging cling film and transfer to the freezer for 4 hours.
• 7

  When time to serve, unwrap the cake, invert it onto a serving plate and carefully remove the plastic wrap. Drizzle on chocolate sauce.
• 8

  To view this refreshing & tasty summer frozen dessert on YouTube, click on this link >>> https://youtu.be/LH2OlBDEN2I
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