Description
These no-churn Biscoff Ice Cream Sandwiches are a creamy, spiced frozen dessert made with Biscoff cookies and whipped cream, perfect for summer gatherings or sweet cravings.
Ingredients
Scale
- 30 Biscoff cookies
- 400 g (1 ⅔ cups) whipping cream or heavy cream
- 1 tablespoon vanilla extract
- 200 g (about ¾ cup) Biscoff spread, warmed until runny
Instructions
- Line a 9×9 inch pan with parchment paper and set aside.
- In a large bowl, whip the cream with vanilla extract until firm peaks form.
- Warm the Biscoff spread in the microwave in 15-second intervals until runny but not hot.
- Gently fold the warmed Biscoff spread into the whipped cream until fully combined without deflating the mixture.
- Place a layer of Biscoff cookies at the bottom of the lined pan.
- Spread the Biscoff cream mixture evenly over the cookie layer.
- Top with another layer of Biscoff cookies, aligned with the bottom layer.
- Cover the pan and freeze for at least 4 hours or overnight until firm.
- Lift out the frozen block using the parchment, slice into sandwiches, and serve or store.
Notes
- Do not overwhip the cream—stop at firm peaks.
- Be gentle while folding to keep the mixture light and airy.
- Store sandwiches in an airtight container for up to 2 weeks.
- Use coconut cream for a dairy-free version.
- You can drizzle extra Biscoff spread on top when serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 240
- Sugar: 14g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Biscoff Ice Cream Sandwiches, no-churn ice cream, cookie butter dessert, summer frozen treat, easy frozen dessert