Cookies and Ice Cream Cake

Whisk the heavy cream with an electric mixer until the cream holds its shape. Add the condensed milk and whisk just until combined. In the meantime, prepare the coffee and let it cool down completely.

In a round Pyrex (around 9 cups) with a cover (or other bakeware with a lid – make sure it’s freezer-safe), start shaping the cake layer by layer. In the bottom, add some cream mixture. Submerge the cookies one by one in the cooled coffee for a couple of seconds (the cookie must keep its shape – so just submerge to smooth it a little and get the coffee flavor). Then, lay the cookies out in a circle (one in the center and others around) on top of the cream layer. Repeat the procedure (1 layer of cream, another of cookies) until you run out of cream. The last layer should be cream.

Cover and freeze for 4 hours. To serve, warm up the covered frozen pan by dunking the pan in hot water for a second or to. This will allow you to easily turn it upside down onto a plate in order to serve.