3-ingredient Easy Biscoff Ice Cream Cake recipe

0 Line a 9×5-inch loaf pan with two layers of plastic wrap, placing them perpendicular to each other and pressing them firmly into the corners. Leave plenty of overhang on all sides so the cake can be lifted out easily once frozen.
1 Crush the Biscoff cookies into small crumbs and chunks using a rolling pin or a food processor. Set aside.
2 Spread 2 cups of the softened ice cream evenly into the bottom of the prepared loaf pan. Sprinkle about one-third of the crushed cookies over the ice cream.
3 Warm the Biscoff cookie butter in the microwave for 10 to 15 seconds, just until pourable, and drizzle one-quarter cup evenly over the cookie layer.
4 Repeat the layering process with another 2 cups of ice cream, another third of the crushed cookies, and another quarter cup of warmed cookie butter.
5 Spread the remaining 2 cups of ice cream over the top. Finish with the remaining crushed cookies and the final quarter cup drizzle of warmed Biscoff cookie butter.
6 Fold the plastic wrap over the top to cover the cake completely and freeze for at least 6 hours, or until fully firm.
7 When ready to serve, lift the cake out of the pan using the plastic wrap overhang and peel it away. Let the cake sit at room temperature for about 5 minutes before slicing with a sharp knife.Rephrase and expand slightly so new bakers feel confident.