Ice Cream Cake with Coffee Sauce

Blend the biscuits in a blender

In a bowl, mix the biscuit crumbs with the butter until a dough forms

Press the dough into the bottom and sides of a 22 cm diameter mold with a removable bottom

Place it in the freezer for 30 minutes

Blend the coffee with the ice cream in an electric mixer until smooth

Pour it over the crust and

return it to the freezer for at least six hours

Coffee Sauce

In a small pan, combine the coffee and sugar

Bring to a simmer over low heat, stirring occasionally, until the sauce thickens

Let it cool and serve it over the cake.