Pistachio Icebox Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Remove the ice cream from the freezer to soften a little while you remove the fillings from the cookies and discard (you just want the biscuit). Line a deep 18cm square or round springform or loose-bottomed cake tin with cling film, and arrange a neat layer of the biscuits on the bottom. Spoon over a layer of the ice cream, packing it down until even. Add another layer of biscuits, then ice cream, and repeat, finishing with a layer of biscuits. Freeze the cake in between layers if the ice cream is melting too much. Cover with another layer of clingfilm, then freeze for at least 3 hours, or until solid. To serve, tip the cake onto a plate and remove the clingfilm. Top with the whipped cream, drizzle over the melted chocolate, caramel sauce and scatter over chopped pistachios.

Method:
Dissolve coffee in hot water and set aside. In a bowl, combine cookie crumbs, 1/2 cup walnuts and butter. Pat into a 13×9 inch dish. Beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped cream and spread over crust. Sprinkle the remaining walnuts on top. Cover and freeze 4 hours or until firm.

Method:
Beat the cream with condensed milk and Biscoff Spread till smooth. Melt the Biscoff Spread for the topping till smooth in the microwave. Coarsely chop the biscuits too. Add 1/3 of the Ice-cream to a tub and swirl through 1/3 of the melted spread and biscuits. Repeat twice more so all the ingredients are used up. Put the tub in the freezer till frozen and firm.