Biscoff Icebox Cake
- Jazzmyne Buckels
- Jun 21
- 1 min read
There’s just something about an ice box cake that feels nostalgic and comforting, and this Biscoff version takes that feeling to a whole new level. Layers of creamy whipped filling, rich Biscoff spread, and softened cookies come together into a frozen dessert that tastes like a cross between cheesecake, cookie butter ice cream, and the best homemade pudding cake all in one. It’s rich, smooth, and perfectly balanced with that warm spiced cookie flavor in every bite.
Gourmet Mommie Tip#1
Chilling the cake before freezing allows the filling to soften the cookies and create the classic ice box cake texture.
Gourmet Mommie Tip #2
For thicker cookie layers, double the cookies between each layer. Additional cookies will be needed.
Notes
1
Make Whipped Cream | In a cold mixing bowl, whip 2 cups of the heavy whipping cream, powdered sugar, and vanilla paste until soft peaks form. Do not overwhip. Cover with plastic wrap and refrigerate while preparing the Biscoff mixture.
2
Make Biscoff Base | Microwave ¾ cup of the Biscoff spread for about 20 seconds until smooth and pourable. Whisk together the melted Biscoff spread and sweetened condensed milk until smooth. Fold the Biscoff mixture with 3½ cups of the whipped cream until fully combined. (Reserve ½ cup of the whipping cream for the top, keep refrigerated until ready to use).
3
Assemble Cake | Line a loaf pan with parchment paper or plastic wrap. Arrange a layer of Biscoff cookies across the bottom of the pan. Spread half of the Biscoff filling over the cookies and swirl in some of the remaining Biscoff spread. Add another layer of cookies, followed by the remaining filling. Dollop and swirl in the remaining Biscoff spread, then finish with a final layer of cookies. Cover the surface directly with plastic wrap and refrigerate for 30 minutes to 1 hour.
4
Freeze Cake | Transfer the cake to the freezer and freeze for 6–8 hours, or until firm.
5
Finish & Serve | Spread the reserved whipped cream over the top of the cake and garnish with crushed Biscoff cookies. Return to the freezer for 30 minutes before slicing and serving.
Instructions
1 (14-ounce) can sweetened condensed milk
1 cup Biscoff spread (divided)
2½ cups heavy whipping cream (divided)
½ tablespoon powdered sugar
2 teaspoons vanilla paste
15–16 large Biscoff cookies
the GourmetMommie
Jazzmyne Buckels
BISCOFF ICEBOX CAKE
8-10 Servings
650 Calories / Serve
PREP
10 M
COOK
30 M
FREEZE
6 H
TOTAL
1 hour 30 min
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