The first time I made this recipe, it was a hit with my whole family. First because we love anything with almond flavor and the cookie butter sealed the deal.
Because it’s built in a loaf pan, it’s a sliced dessert that looks so pretty on a piece of holiday dinnerware. Perfect for Mom’s Spode Christmas Tree pattern!
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I have served it for dinner guests on a menu with my perfectly cooked beef tenderloin and a side of tomato basil orzo. Talk about a great Christmas dinner menu!
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Featured ingredients
What makes this ice cream cake good enough to be called Italian? Amaretti cookies.
Soft amaretti cookies are a classic Italian cookie that are chewy and an amazing almond flavor. In Italy, trattorias serve them alongside your cappuccino at the end of a wonderful three-hour meal.
For this recipe, we are using store-bought amaretti cookies. They’re crisper than a homemade amaretti cookie recipe (which I highly encourage you to try sometime) and make the best ice cream cake crust.
Look in the Italian section of the grocery store for either Lazzaroni Amaretti cookies (bright red bag) or Alessi (more available widespread).
My Italian cream cake is layered with a combo of store-bought ingredients
- speculoos (which is the flavor we Americans call “cookie butter”). I use Biscoff also check out Trader Joe’s or Aldi.
- caramel ice cream topping (store-bought ice cream topping)
- vanilla bean ice cream (the best you can buy)
- whipped topping (like Cool Whip)
How to make cookie butter ice cream cake
Serving ideas
For a crowd: cut the slices on the thin side and you’ll have enough for at least 10! Or use a larger muffin pan lined with cups and make individual servings for a party.
For a few: Halve the recipe and assemble in individual parfait glasses.
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Loaf Pan Biscoff Ice Cream Cake with Amaretti Cookies
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Equipment
- ice cream maker
Ingredients
- 8 oz package of amaretti cookies, 200 g.
- ¼ cup unsalted butter, softened and cubed
- 14.4 oz Biscoff Cookie Butter, 1 jar
- 6 oz caramel syrup, or ice cream topping; ½ a jar
- ½ gallon vanilla ice cream
- 8 oz non-dairy whipped topping, like Cool Whip
Instructions
- Spray a 5 x 9" loaf pan with cooking spray. Line with a piece of plastic wrap large enough to hang over the sides and spray again.
- Reserving about four cookies, put the rest of the amaretti into a food processor with the butter. Pulse several times to combine and then run until butter is incorporated about 30 seconds. The crust will clump together and pull away from the sides of the bowl. (Alternatively, crush the cookies in a ziploc bag with a rolling pin and combine in a bowl with the very softened butter until completely blended).8 oz package of amaretti cookies, 1/4 cup unsalted butter
- Pour crumbs into prepared loaf pan. Press down firmly to pack the crumbs in the pan. I sometimes spray a piece of plastic wrap or parchment paper and use it to push the crumbs down into the pan. Flatten the crust that it's level. Place in the freezer for about 10 minutes to set.
- Soften the cookie butter and caramel sauces in the microwave for a few seconds. If you don't have a microwave, you can set the jars in a pan of simmering water or hot tap water for a few minutes to make the spread/sauce easier to work with.14.4 oz Biscoff Cookie Butter, 6 oz caramel syrup
- Using a sharp knife, slice the carton of ice cream halfway through vertically. Remove carton from the sides and immediately cut each half into three slices.1/2 gallon vanilla ice cream
- Place three of the slices across the bottom of the pan and smooth quickly with a spatula.
- Spread a thick layer of cookie butter all over the first layer of ice cream. You'll almost or likely use the whole jar. Just do it.
- Working quickly, layer the rest of the ice cream on top of the cookie butter.
- Next, pour over the caramel sauce.
- Spread the whipped topping over top of the caramel. Crumble the remaining four cookies and sprinkle over top of the ice cream.8 oz non-dairy whipped topping
- Immediately put in the freezer for at least 4-6 hours or overnight.
- When ready to serve, remove from freezer and let sit for about 5-10 minutes and lift out of the pan. Slice using a sharp knife. You can also dip the knife in warm water in between slicing.
Why do we preheat the oven?
Oh my Marianne! Good catch! I apologize and recipe corrected! No need to bake the crust or heat the oven! You can freeze the bottom layer for a few minutes to set it before filling if you like as well.