These homemade biscoff ice cream sandwiches feature no-churn biscoff ice cream sandwiched in between Lotus biscoff cookies. They're super easy to make and you only need 4 ingredients!
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After my oreo ice cream sandwiches recipe went viral on my Tiktok and Instagram, I had to give the people what they wanted and make another easy ice cream sandwich recipe.
This biscoff ice cream sandwich is everything I hoped it would be and more. It's even easier than the oreo one and the warming flavour of biscoff tastes amazing.
This has quickly become one of my favourite easy frozen desserts that can be whipped up in less than 30 minutes. Waiting for it to freeze is the hardest part!
Why you'll love this recipe
- These biscoff ice cream sandwiches are delicious! Creamy, crunchy, with the spiced caramel flavour of biscoff cookies.
- They're so incredibly easy to make!
- You only need 4 ingredients.
- Ice cream sandwiches keep well in the freezer so you can enjoy them for the next few weeks.
Tools
- Electric hand mixer - An electric hand mixer makes whipping cream to firm peaks quickly and easily. If you don't have one, you can also whip the cream by hand with a regular whisk - it will just take longer (your arm might get sore!). A hand mixer is a baking essential that I use in almost every recipe so I would recommend picking one up if you bake often!
- 9x9" pan - This recipe is scaled for a 9x9" square pan. You can use just about any kind of pan that has walls that are at least 2" tall. The recipe can easily be scaled for a bigger pan by doubling the ingredients.
Ingredients
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Biscoff cookies - This recipe uses Lotus biscoff cookies. They're thin, crunchy biscuits with a spiced, caramelized flavour. They're also known as speculoos cookies or Lotus biscuits. This recipe uses one whole 250g package but you may need more if your pan is bigger.
- Whipping cream - You can use whipping cream for a lighter ice cream or use heavy cream for a richer and creamier texture. Both work well!
- Vanilla extract
- Biscoff spread -ย Biscoff spread or cookie butter is a creamy spread made from biscoff or speculoos cookies. I used the Lotus brand of biscoff spread. It usually has the consistency of regular peanut butter so warm it in the microwave until it's runny and liquefied before using it in the recipe.
How to make biscoff ice cream sandwiches
Prep:ย Line a 9x9" pan with parchment paper on all sides. Set aside.
Whip cream:ย In a large mixing bowl, add whipping cream and vanilla extract. Use an electric hand mixer to beat it until it becomes firm peaks.
Add biscoff spread:ย Warm up the biscoff spread in the microwave in 15-second intervals just until it becomes runny and pourable. Slowly stream the biscoff spread into the whipped cream while folding it all together with a spatula until no streaks remain.
Layer ingredients:ย Arrange a layer of biscoff cookies on the bottom of your lined pan. Cut any biscuits to fit. Pour the whipped cream mixture on top of the cookie layer and smooth it into a flat, even layer with an offset spatula. Arrange another layer of biscoff cookies on top, matching the orientation with your bottom layer.
Freeze:ย Freeze for at least 4 hours or preferably overnight.
Slice:ย Lift the block out of the pan by lifting it by the parchment paper overhangs. Slice them into as many ice cream sandwiches as you'd like.
Storage
These biscoff ice cream sandwiches should stored in an airtight container or wrapped in plastic wrap and/or parchment paper in the freezer for up to 2 weeks.
Tips for success
- Whip cream to firm peaks - Whipping lots of air bubbles into the cream prevents no-churn ice cream from becoming icy and hard when frozen.
- Add condensed milk for more sweetness - Since biscoff spread already contains sugar, this recipe does not add any additional sugar to the ice cream. It tastes perfect to me but you can add condensed milk if you prefer it to be sweeter.
- Match the arrangement of biscoff cookies on the top and bottom layers - Plan out your cookie arrangement beforehand. Remember the positioning of your cookies on the bottom layer and match it with the top layer, but flipped. This ensures there will be cookie coverage on both sides of each biscoff ice cream sandwich.
- Use partially melted vanilla ice cream for an even easier variation - Instead of whipped cream, mix biscoff spread into partially melted ice cream and spread it into the pan. This is the ultimate lazy ice cream sandwich method!
Frequently asked questions
Biscoff cookies and biscoff spread have a warm caramelized flavour spiced with a unique spice mix of cinnamon, nutmeg, and ginger.
Yes, you can easily double this recipe for a bigger pan.
More biscoff recipes to try
Recipe
Biscoff Ice Cream Sandwiches
Equipment
- 1 9x9" pan
Ingredientsย ย
- 30 biscoff cookies
- 400 g whipping cream or heavy cream
- 1 tablespoon vanilla extract
- 200 g biscoff spread, warmed until runny
Instructionsย
- Prep: Line a 9x9" pan with parchment paper on all sides. Set aside.
- Whip cream: In a large mixing bowl, add whipping cream and vanilla extract. Use an electric hand mixer to beat it until it becomes firm peaks.
- Add biscoff spread: Warm up the biscoff spread in the microwave in 15-second intervals just until it becomes runny and pourable. Slowly stream the biscoff spread into the whipped cream while folding it all together with a spatula until no streaks remain.
- Layer ingredients: Arrange a layer of biscoff cookies on the bottom of your lined pan. Cut any biscuits to fit. Pour the whipped cream mixture on top of the cookie layer and smooth it into a flat, even layer with an offset spatula. Arrange another layer of biscoff cookies on top, matching the orientation with your bottom layer.
- Freeze: Freeze for at least 4 hours or preferably overnight.
- Slice: Lift the block out of the pan by lifting it by the parchment paper overhangs. Slice them into as many ice cream sandwiches as you'd like.
Tamara says
These look delicious. However when I poured the biscoff into the cream it almost had gone like a curdled texture? Is this intended?
Maxy says
Great recipe. Really want to make this, but do you think I could half the recipe and use a loaf tin instead to make a smaller batch?
Thanks in advance
Gail Ng says
Yes, you could! Just eyeball the thickness of the crust and ice cream layers depending on how big your loaf tin is.
Gail Grayson says
Really excited to try this !Can Dulce de Lecce be substituted for the Biscoff cookie butter?
Thanks
Gail Ng says
Sure, that should work just fine!
Amanda says
Hello, canโt wait to try this at Christmas! Just wondering how long itโll keep for? Can I make it a few days in advance do you think? Thanks
Gail Ng says
Yes, a few days would be great! They'll be best eaten within 1 week but can last up to 2 weeks.
Cheena says
How long does the whipped cream takes to form peaks?
Gail Ng says
I've never timed it exactly but usually around 10 minutes.