Biscoff Ice Cream Sandwiches

Author: Gail Ng

Biscoff ice cream sandwiches made with creamy no-churn biscoff ice cream and crunchy biscoff biscuits.

5 from 8 votes

Prep Time 25

Chilling Time 4

Total Time 4 25

Yield servings

Category Dessert

Cuisine American

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.

Keywords biscoff dessert, biscoff ice cream sandwich, biscoff ice cream sandwiches, cookie butter ice cream sandwiches

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