Whipped Cream Ice Cream Cake

Ingredients:

• 1 liter of heavy whipping cream 33%
• 1 cup powdered sugar
• 250 g thin chocolate wafer cookies
• Special equipment: springform pan with a diameter of 22 cm.

Preparation:

1. In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form.
2. Crush one-third of the cookies in a plastic bag with your hands or a rolling pin to create coarse crumbs. Set aside.
3. Spread a third of the whipped cream into a round springform pan, smoothing it out evenly with a spatula. Then layer half of the remaining whole cookies tightly next to each other, then another third of the whipped cream, then the remaining cookies, and finally, top with the remaining whipped cream. Garnish with crushed cookies.
4. Cover with plastic wrap and refrigerate for at least 6 hours.
5. Run a knife around the edge of the cake and remove the ring from the pan. Leave the cake in the bottom of the pan and transfer it to a serving platter or cake stand, then slice and serve.