Take the ice cream out of the freezer about a quarter of an hour before working so it is easy to handle, and spread it over a base of ground cookies packed into the bottom of the pan; smooth, cover and freeze for at least 6 hours.
| # | What to do | How long |
|---|---|---|
| 1 | Grind the biscuits into fine crumbs in a food processor | — |
| 2 | Add the butter (melted) and mix well | 1 min |
| 3 | Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes | 30 min |
| 4 | Take the ice cream out of the freezer and leave it at room temperature for 15 minutes | 15 min |
| 5 | Spread the ice cream over the crumb base and smooth into an even layer, then freeze for 6 hours | 6 hr |
The full recipe: Ice Cream Cake →
