Introduction: Craving a Sweet, Crunchy Treat That’s Pure Bliss?
Have you ever wondered what happens when you combine the caramelized, spiced crunch of Biscoff cookies with creamy, dreamy ice cream? You get Biscoff Ice Cream Sandwiches—a dessert that’s as easy to make as it is irresistible! These no-bake treats are perfect for satisfying your sweet tooth, whether you’re hosting a summer party or just want a fun snack. With just four ingredients and no ice cream maker needed, you’ll be amazed at how simple it is to create this indulgent delight. Ready to dive into Biscoff heaven? Let’s get started!
Overview: Why Biscoff Ice Cream Sandwiches Shine
Biscoff Ice Cream Sandwiches are a perfect marriage of crunchy Biscoff cookies and a creamy, caramel-flavored filling. This no-churn dessert is quick to whip up, freezes beautifully, and delivers a nostalgic yet sophisticated flavor that everyone loves. The spiced, buttery taste of Biscoff makes these sandwiches stand out from the crowd.
- Time Requirement: About 20 minutes for prep, plus 4 hours (or overnight) for freezing.
- Difficulty Level: Super easy! No baking or special equipment needed, just a mixer and a pan.
- Why It’s Special: The Biscoff spread infuses the creamy filling with a rich, caramelized flavor, while the cookies add a satisfying crunch. It’s naturally vegetarian, customizable, and perfect for any occasion.
Essential Ingredients: What You’ll Need
With just four ingredients, Biscoff Ice Cream Sandwiches are all about simplicity and bold flavor. Quality matters, so grab authentic Biscoff cookies and spread for the best results.
- 30 Biscoff cookies: These iconic cookies provide the crunchy, spiced base and top for the sandwiches.
- 400 g (1 ¾ cups) whipping cream or heavy cream: Creates a light, fluffy filling. Use cream with at least 35% fat for the best texture.
- 1 tablespoon vanilla extract: Adds a warm, sweet note to complement the Biscoff flavor.
- 200 g (¾ cup) Biscoff spread: The star of the filling, bringing a caramelized, spiced sweetness.
- Substitutions and Variations:
- Dairy-Free: Swap whipping cream for coconut cream and use a dairy-free Biscoff-style spread (or make your own with vegan cookies).
- Gluten-Free: Use gluten-free Biscoff cookies or similar spiced cookies.
- Lower Sugar: Reduce Biscoff spread to 150 g and add a touch of maple syrup for sweetness.
- Flavor Twist: Swap Biscoff spread for peanut butter or hazelnut spread for a different vibe.
- Cookie Swap: Use graham crackers or shortbread cookies if Biscoff cookies aren’t available.
Why These Ingredients Matter: The Biscoff cookies provide structure and crunch, while the whipping cream creates a light, creamy filling. The Biscoff spread adds a rich, caramelized flavor, and vanilla ties it all together for a balanced dessert.
Step-by-Step Instructions: Crafting Your Biscoff Ice Cream Sandwiches
This no-churn recipe is a breeze to make with just a few steps. Follow along to create a batch of irresistible ice cream sandwiches!
Step 1: Prep the Pan
- Line a 9×9-inch square pan with parchment paper, ensuring it overhangs on all sides for easy removal.
- Set the pan aside while you prepare the filling.
- Tip: Use clips to secure the parchment paper to the pan’s edges for a neat setup.
Step 2: Whip the Cream
- In a large mixing bowl, combine 400 g whipping cream and 1 tablespoon vanilla extract.
- Use an electric hand mixer with a whisk attachment to beat the mixture until firm peaks form (about 3–5 minutes). The cream should hold its shape when lifted.
- Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.
Step 3: Add the Biscoff Spread
- Warm 200 g Biscoff spread in the microwave in 15-second intervals until it’s runny and pourable (about 30–45 seconds total).
- Slowly drizzle the warm Biscoff spread into the whipped cream while gently folding with a silicone spatula. Mix until no streaks remain, keeping the mixture light and fluffy.
- Tip: Fold slowly to maintain the whipped cream’s airiness for a creamy texture.
Step 4: Layer the Ingredients
- Arrange a layer of Biscoff cookies (about 15) on the bottom of the lined pan, cutting some to fit snugly and fill any gaps.
- Pour the Biscoff whipped cream mixture over the cookie layer and smooth it into an even layer with an offset spatula.
- Place another layer of Biscoff cookies (about 15) on top, aligning them with the bottom layer for neat sandwiches.
- Tip: Press the top cookies gently into the cream to ensure they stick.
Step 5: Freeze
- Cover the pan with plastic wrap or foil and freeze for at least 4 hours, preferably overnight, until the filling is firm.
- Tip: Ensure the pan is level in the freezer to keep the filling even.
Step 6: Slice and Serve
- Remove the pan from the freezer and lift the block out using the parchment paper overhangs.
- Place on a cutting board and slice into squares or rectangles to match the size of the cookies (about 9–12 sandwiches, depending on size).
- Serve immediately or wrap individually for later.
- Tip: Use a sharp, warm knife (run under hot water and wipe dry) for clean cuts.
Assembly: Creating the Perfect Biscoff Ice Cream Sandwiches
Assembling Biscoff Ice Cream Sandwiches is all about layering for a balanced crunch and creamy filling. Here’s how to make them look and taste amazing:
- Build the Base: Arrange the bottom layer of cookies tightly to form a solid foundation. Cut cookies as needed for a snug fit.
- Spread the Filling: Pour the Biscoff cream evenly to ensure every sandwich has a consistent layer of filling.
- Top It Off: Align the top cookies with the bottom layer for neat, uniform sandwiches.
- Presentation Tips:
- Dust with powdered sugar or drizzle with extra melted Biscoff spread for a fancy touch.
- Serve on a platter with a sprinkle of crushed Biscoff crumbs for extra crunch.
- Wrap each sandwich in parchment paper for a grab-and-go treat.
- Serving Tip: Let the sandwiches sit at room temperature for 2–3 minutes to soften slightly for easier biting.
Storage and Make-Ahead Tips
These ice cream sandwiches are perfect for preparing ahead and store beautifully. Here’s how to keep them fresh:
- Storing Leftovers:
- Freezer: Wrap each sandwich tightly in plastic wrap or parchment paper and store in an airtight container or freezer bag for up to 1 month.
- Serving Tip: Let sandwiches soften at room temperature for 2–5 minutes before eating for the best texture.
- Prevent Freezer Burn: Ensure they’re tightly wrapped to avoid ice crystals.
- Make-Ahead Tips:
- Assemble the entire batch up to a week in advance and store in the freezer.
- Prepare the Biscoff cream mixture a day ahead and store in the fridge, then assemble and freeze when ready.
- Keep Biscoff cookies in an airtight container to stay crisp until use.
Recipe Variations: Get Creative!
Biscoff Ice Cream Sandwiches are versatile, so you can mix things up to suit your taste. Here are some fun ideas:
- Chocolate Biscoff Sandwiches: Add 2 tablespoons cocoa powder to the whipped cream for a chocolatey twist.
- Biscoff Banana Sandwiches: Layer thin banana slices over the bottom cookies before adding the cream.
- Salted Caramel Biscoff: Swirl 2 tablespoons caramel sauce into the Biscoff cream and sprinkle with sea salt.
- Mini Biscoff Bites: Use a smaller pan (8×8-inch) and cut into bite-sized squares for a party-friendly treat.
- Nutty Biscoff Sandwiches: Mix ¼ cup chopped almonds or hazelnuts into the cream for extra crunch.
Conclusion: Savor the Biscoff Bliss!
You’ve just created a batch of Biscoff Ice Cream Sandwiches that are sure to steal the show! With their crunchy cookies and creamy, caramelized filling, these no-bake treats are perfect for summer gatherings, cozy nights, or anytime you need a sweet pick-me-up. Get creative with variations or keep it classic—either way, they’re bound to be a hit. Grab a sandwich, enjoy the spiced Biscoff flavor, and share your favorite twist in the comments—I’d love to hear how you make them your own!
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Biscoff Ice Cream Sandwiches
Description
Have you ever wondered what happens when you combine the caramelized, spiced crunch of Biscoff cookies with creamy, dreamy ice cream? You get Biscoff Ice Cream Sandwiches—a dessert that’s as easy to make as it is irresistible! These no-bake treats are perfect for satisfying your sweet tooth, whether you’re hosting a summer party or just want a fun snack.
Ingredients
With just four ingredients, Biscoff Ice Cream Sandwiches are all about simplicity and bold flavor. Quality matters, so grab authentic Biscoff cookies and spread for the best results.
-
30 Biscoff cookies: These iconic cookies provide the crunchy, spiced base and top for the sandwiches.
-
400 g (1 ¾ cups) whipping cream or heavy cream: Creates a light, fluffy filling. Use cream with at least 35% fat for the best texture.
-
1 tablespoon vanilla extract: Adds a warm, sweet note to complement the Biscoff flavor.
-
200 g (¾ cup) Biscoff spread: The star of the filling, bringing a caramelized, spiced sweetness.
-
Substitutions and Variations:
-
Dairy-Free: Swap whipping cream for coconut cream and use a dairy-free Biscoff-style spread (or make your own with vegan cookies).
-
Gluten-Free: Use gluten-free Biscoff cookies or similar spiced cookies.
-
Lower Sugar: Reduce Biscoff spread to 150 g and add a touch of maple syrup for sweetness.
-
Flavor Twist: Swap Biscoff spread for peanut butter or hazelnut spread for a different vibe.
-
Cookie Swap: Use graham crackers or shortbread cookies if Biscoff cookies aren’t available.
-
Why These Ingredients Matter: The Biscoff cookies provide structure and crunch, while the whipping cream creates a light, creamy filling. The Biscoff spread adds a rich, caramelized flavor, and vanilla ties it all together for a balanced dessert.
Instructions
Step 1: Prep the Pan
-
Line a 9×9-inch square pan with parchment paper, ensuring it overhangs on all sides for easy removal.
-
Set the pan aside while you prepare the filling.
-
Tip: Use clips to secure the parchment paper to the pan’s edges for a neat setup.
Step 2: Whip the Cream
-
In a large mixing bowl, combine 400 g whipping cream and 1 tablespoon vanilla extract.
-
Use an electric hand mixer with a whisk attachment to beat the mixture until firm peaks form (about 3–5 minutes). The cream should hold its shape when lifted.
-
Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.
Step 3: Add the Biscoff Spread
-
Warm 200 g Biscoff spread in the microwave in 15-second intervals until it’s runny and pourable (about 30–45 seconds total).
-
Slowly drizzle the warm Biscoff spread into the whipped cream while gently folding with a silicone spatula. Mix until no streaks remain, keeping the mixture light and fluffy.
-
Tip: Fold slowly to maintain the whipped cream’s airiness for a creamy texture.
Step 4: Layer the Ingredients
-
Arrange a layer of Biscoff cookies (about 15) on the bottom of the lined pan, cutting some to fit snugly and fill any gaps.
-
Pour the Biscoff whipped cream mixture over the cookie layer and smooth it into an even layer with an offset spatula.
-
Place another layer of Biscoff cookies (about 15) on top, aligning them with the bottom layer for neat sandwiches.
-
Tip: Press the top cookies gently into the cream to ensure they stick.
Step 5: Freeze
-
Cover the pan with plastic wrap or foil and freeze for at least 4 hours, preferably overnight, until the filling is firm.
-
Tip: Ensure the pan is level in the freezer to keep the filling even.
Step 6: Slice and Serve
-
Remove the pan from the freezer and lift the block out using the parchment paper overhangs.
-
Place on a cutting board and slice into squares or rectangles to match the size of the cookies (about 9–12 sandwiches, depending on size).
-
Serve immediately or wrap individually for later.
-
Tip: Use a sharp, warm knife (run under hot water and wipe dry) for clean cuts.
FAQs: Your Biscoff Ice Cream Sandwich Questions Answered
Q: Can I use store-bought whipped cream instead of whipping my own?
A: Freshly whipped cream gives the best texture, but you can use store-bought whipped topping in a pinch. Fold in the Biscoff spread gently to avoid deflating it.
Q: Are Biscoff Ice Cream Sandwiches healthy?
A: They’re a treat, so enjoy in moderation. The cream and Biscoff spread are rich, but you can use lower-sugar spread or coconut cream for a lighter option.
Q: Why is my filling too soft or runny?
A: Ensure the cream is whipped to firm peaks before adding the Biscoff spread, and freeze for at least 4 hours to set properly.
Q: Can I use other cookies instead of Biscoff?
A: Yes! Graham crackers, shortbread, or gingersnaps work well, but Biscoff cookies give the signature flavor.
Q: How long does it take to prep these sandwiches?
A: About 20 minutes for prep, plus 4 hours (or overnight) for freezing. It’s quick and hands-off after assembly!
Q: Can I add fruit to the filling?
A: Absolutely! Fold in chopped strawberries or raspberries for a fruity twist, but keep the filling thick to hold its shape.