Vanilla Ice Cream Cake with Malted Milk Cream

Ingredients:

• 1 ready biscuit weighing 350 grams.
• 1.5 cups cold heavy cream
• 1/4 tbsp. and 2 tbsp. l. malted milk powder
• Vegetable oil
• 1500 ml vanilla ice cream, softened
• White sprinkles (optional)

Preparation:

1. Trim the crust from all sides of the biscuit and cut into 2 cm thick slices.
2. In a bowl, combine 1/2 cup cream and 1/4 cup malted milk; let sit for 5 minutes, then stir again until the powder is completely dissolved and thickened. Lightly grease a 25cm round cake pan with a small amount of vegetable oil. Arrange the sponge cake slices in a single layer on the bottom of the pan, trimming any excess if necessary. Spread half of the cream on top.
3. Spread half the ice cream on top, then a layer of sponge cake. Drizzle with the remaining cream. Make a final layer of the remaining ice cream and sponge cake. Cover the pan with plastic wrap and freeze until firm, 4 to 10 hours.
4. Using a spatula, loosen the edges of the pan, then invert onto a serving plate. Using a mixer, beat the remaining 1 cup of cream and 2 tablespoons of malted milk until thick and foamy. Frost the cake on all sides and sprinkle with sprinkles.