Biscoff Ice Cream Sandwiches
Creamy no-churn Biscoff ice cream layered between crunchy Biscoff cookies — a rich, easy frozen dessert made with just four ingredients.
Ingredients
- 30 Biscoff cookies
- 400 g whipping cream or heavy cream
- 1 tablespoon vanilla extract
- 200 g Biscoff spread warmed until runny
Instructions
- Line a 9x9-inch pan with parchment paper on all sides, leaving an overhang for easy removal.
- In a large bowl, combine the whipping cream and vanilla extract. Beat with an electric hand mixer until firm peaks form.
- Warm the Biscoff spread in the microwave in 15-second intervals until runny. Slowly stream it into the whipped cream while folding with a spatula until no streaks remain.
- Arrange a layer of Biscoff cookies in the bottom of the lined pan, trimming to fit as needed. Pour the whipped cream mixture over the cookies and smooth into an even layer. Top with a second layer of Biscoff cookies, matching the bottom layer's orientation.
- Freeze for at least 4 hours, or preferably overnight.
- Lift the frozen block out using the parchment overhangs, then slice into individual ice cream sandwiches.
Notes
Notes:
For the cleanest slices, use a sharp knife dipped in warm water between cuts. Letting the block freeze overnight gives the best texture and makes slicing easier.
For the cleanest slices, use a sharp knife dipped in warm water between cuts. Letting the block freeze overnight gives the best texture and makes slicing easier.