For the second part of my Belgian Feast, I offer you this Belgian-inspired ice cream cake. I’m currently crushing on ice cream cakes in every possible form. Have you ever experienced the joy of a Shake Shack Concrete? To me, creating an ice cream cake is an slightly upscale way to achieve the glory of ice cream and mix-ins in a nifty cake form.
While I’m not sure you’d actually find this concoction at a sidewalk cafe in Brugge, I assure you it is Belgian-inspired in every possible way. Crush cinnamon-spicy speculoos cookies with almonds and a bit of butter to form the base. Then mix rich creamy chocolate ice cream mixed with speculoos cookie spread and more of the crushed cookies. Finally, sprinkle more of those speculoos cookies on top, and cover the whole creation with warm chocolate fudge sauce.
This is a guaranteed way to make friends – Belgian or not.
I relied on Trader Joe’s for my cookie butter, but in case you don’t have a Trader Joe’s in your world, I came across this recipe for cookie butter on Food52 the other day. Yup – that looks amazing.
From Trish, these incredible Beer Marinated Fries with Thyme Mayonnaise
And from Sofia this gorgeous Waterzooi Bowl:
Trish and Sofia – you rock! What Feast shall we create next month?
- 2 7-Oz Packages of Specaloos Cookies (Biscoff cookies would also be perfect)
- 1 cup toasted almonds
- 6 Tablespoons Melted Butter
- 1 Quart Chocolate Ice Cream
- 1 cup Specaloos Cookie Spread
- 1 10-Oz Jar Chocolate fudge sauce
- Remove the chocolate ice cream from the freezer and allow it to sit on the counter 10-15 minutes, until the ice cream is softened.
- Place the cookies and toasted almonds in the bowl of a food processor and pulse until you have fine crumbs. Add the melted butter and pulse until combined.
- Dump 2 cups of the cookie mixture out into the bottom of an 8 inch spring form pan and use your hands to press the cookies into the bottom of the pan until you have a smooth and even crust.
- Place the chocolate ice cream in the bowl of a standing mixer with the specaloos spread and 1½ cups of the cookie mixture. Mix on medium speed for a minute or two, until the mix-ins are evenly blended. Pour the ice cream on top of the crust smooth it out so it is in an even layer. Sprinkle the remaining cookie crumbs on top.
- Take the cake out of the freezer, and carefully remove the side of the springform pan… you may need to run a knife along the edge to loosen it.
- Drizzle warm chocolate sauce over the top of the cake and serve.