Maria Biscuits Ice Cream Cake

1. Whisk the heavy cream with an electric mixer until the cream holds its shape.
2. Add the condensed milk and whisk just until combined.
3. In the meantime, prepare the coffee and let it cool down completely.
4. In a round pirex (around 9 cups) with cover (or other bakeware with lid and able to go to the freezer), start shaping the cake layer by layer.
5. In the bottom add some cream mixture.
6. Submerging the cookies one by one on the coffee for a couple of seconds (the cookie must keep its shape, just submerge to smooth it a little and get the coffee flavor), display them in a circle (one in center and others around) in the pan.
7. Repeat the procedure (1 layer of cream, another of cookies) until you run out of cream. The last layer should be cream.
8. Cover and freeze for 4 hours.
9. To serve, warm up the covered frozen pan in hot water to easily turn it upside down on a plate.

Recipe & Photo Credit: Teresa, deliciouswordflux.com