For the second part of my Belgian Feast, I offer you this Belgian-inspired ice cream cake. I’m currently crushing on ice cream cakes in every possible form. Have you ever experienced the joy of a Shake Shack Concrete? To me, creating an ice cream cake is an slightly upscale way to achieve the glory of ice cream and mix-ins in a nifty cake form.

While I’m not sure you’d actually find this concoction at a sidewalk cafe in Brugge, I assure you it is Belgian-inspired in every possible way. Crush cinnamon-spicy speculoos cookies with almonds and a bit of butter to form the base. Then mix rich creamy chocolate ice cream mixed with speculoos cookie spread and more of the crushed cookies. Finally, sprinkle more of those speculoos cookies on top, and cover the whole creation with warm chocolate fudge sauce.

This is a guaranteed way to make friends – Belgian or not.

I relied on Trader Joe’s for my cookie butter, but in case you don’t have a Trader Joe’s in your world, I came across this recipe for cookie butter on Food52 the other day. Yup – that looks amazing.

This is my second addition to the Belgian Feast going on this week with Trish at Rhubarbarians and Sofia at The Land We Live On.

From Trish, these incredible Beer Marinated Fries with Thyme Mayonnaise

And from Sofia this gorgeous Waterzooi Bowl:

Trish and Sofia – you rock! What Feast shall we create next month?