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

Scale

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.

Cook Mode Prevent your screen from going dark

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.