Matcha Biscoff Ice Cream Cake

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Matcha Biscoff Ice Cream Cake

NICOLEYONG93
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NIKO NEKO

As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.

"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."

Nicole / @nicoleyong93

Instagram: nicoleyong93

INTERVIEW WITH @NICOLEYONG93

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What do you do for a living?
I’m an Interactive Multimedia Designer who works in a digital marketing agency. I’m passionate in creating visuals on variety of platforms including photography, illustration and 2D animation. I believe that colourful and meaningful artworks will bring joy to viewer’s life!
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You've recently started to share your baking creations on your Instagram. Has baking always been a passion of yours?
Baking has always been my passion but I couldn't find a time to do it. Due to Movement Control Order (MCO) in Malaysia during March this year, I finally took the opportunity to start baking. It all started by creating the trendy Dalgona drink using Niko Neko Matcha powder during MCO period. As I really love eating bread, so I asked myself why not try to bake one? From there, I experienced the fun of baking.
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What's the most enjoyable part of baking in your experience?
I love baking bread! The process of kneading dough with your own hands is so enjoyable! Even though it’s not easy to knead dough perfectly by hand, it’s so satisfying when I succeed! Besides, what makes baking enjoyable is when my creations look appetizing and visually appealing in the photo.
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How did you come up with Matcha Biscoff Ice Cream Cake recipe?
Ice cream is one of my favourite desserts, especially during the hot weather! I stumbled across a recipe online for how to make biscoff ice cream with only 3 ingredients and no machine needed. Therefore, I decided to modify it into an Ice Cream Cake that you can share with your family, friends or have it all to yourself!
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Why did you choose YURI / Matcha for this recipe?
YURI / Matcha has a strong grassy note, gentle bitterness, and a tea astringency finish. I think it’s perfect to balance out the sweetness of condensed milk and Lotus Biscoff cookies.

RECIPE

Matcha Biscoff Ice Cream Cake
BY @NICOLEYONG93

Serving: 3 cakes
Preparation time: 30 min
Freezing time: 6 hrs or overnight
Total time: 6 hr 30 min

Ingredients

2 ½ tbsp YURI / Matcha powder
300ml Whipping Cream
75g Sweetened Condensed Milk
1 packet Lotus Biscoff (32 pieces)
¼ cup Oat Milk (or any other preferred milk option)
Some Coarse Salt (for sprinkles)

Method To Assemble

  1. In a small bowl, crush 8 Lotus Biscoff cookies until you have around 70% fine crumbs and 30% big crumbs.
  2. Mix YURI / Matcha powder with sweetened condensed milk until there’s no trace of lumps and set aside.
  3. In a big bowl, whisk whipping cream until it forms soft peaks. Add in Matcha condensed milk mixture and crushed Lotus Biscoff cookies.
  4. Fold gently until combined.
  5. In a rectangular container lined with parchment paper, place 6 pieces of Lotus Biscoff cookies facing down at the bottom.
  6. Pour in the ice cream mixture, smooth everything together to prevent air pockets. Cover and chill in the freezer for 2 hours.
  7. In a bowl, crush 18 Lotus Biscoff cookies until fine. Add ¼ cup of milk and mix until thick and no lumps remain (add more milk if it’s too dry or more cookies if it’s too watery).
  8. Spread it on top of the ice cream evenly. Sprinkle some coarse salt as a finishing touch.
  9. Cover and chill in the freezer for at least 4 hours or up to overnight.
  10. To remove the ice cream from the container, turn over the container and cover the bottom of the container with a damp cloth for a few minutes. Turn it over again, facing upward and slowly pull out the ice cream with parchment paper.
  11. Gently remove the parchment paper and cut the ice cream cake with a hot sharp knife into 3 pieces (2 Lotus Biscoff per cake).
  12. Serve immediately.

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