Chocolate and vanilla ice cream cake with fig filling

Ingredients:

• 3 cups chocolate ice cream
• 20 fig paste bars
• 3 cups vanilla ice cream
• 0.5 cups heavy cream
• 1 tbsp powdered sugar
• 1 tbsp mini chocolate chips
• Special equipment: springform pan with a diameter of 20 cm.

Preparation:

1. Let the chocolate ice cream soften slightly at room temperature, about 10 minutes. Spread it evenly over the bottom of an 8-inch springform pan. Freeze until firm, about 30 minutes. Arrange 18 fig-filled cookies on top of the ice cream in an even layer (do not press them down) so they fit snugly, cutting the cookies to fit the pan if necessary.
2. Meanwhile, let the vanilla ice cream sit at room temperature for 10 minutes. Spread it evenly over the cookies. Cover the surface of the cake with plastic wrap and freeze until completely set, at least 4 hours or overnight.
3. When ready to serve, remove the plastic wrap from the cake and let it rest at room temperature for 10 minutes. Meanwhile, slice the remaining 2 fig-filled cookies into thin slices. Beat the heavy cream in a small bowl with a mixer on medium speed until stiff peaks form; fold in the powdered sugar.
4. Run a knife around the edge of the cake and remove the ring from the pan. Decorate the cake with whipped cream and sprinkle with cookie crumbs. Cut the cake with a sharp, heavy knife.