Biscoff Icebox Cake Recipe -

3.67 from 3 votes

Biscoff Icebox Cake Recipe

Biscoff Icebox Cake is a decadent, creamy, super low effort dessert. It comes together in minutes and is a definite crowd-pleaser. 4 ingredients and a freezer is all you need to make this glorious dessert!

Prep Time15

Freezer Time8

Total Time8 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 403kcal

Author: Natasha Minocha

Ingredients

1.5 cup Whipping cream, chilled
1/2 cup Icing sugar
1/2 cup Biscoff spread
25-30 Lotus Biscoff cookies

Topping

1-2 tbsp Biscoff spread
2 Lotus Biscoff cookies, crumbled

US Customary - Metric

Instructions

Whip the chilled cream and icing sugar in a large bowl until medium-stiff peaks form.
Whisk in the Biscoff spread.
In your serving dish, layer the Lotus cookies at the bottom.
I used a 9 x5.5 -inch serving dish. You can also use an 8 or 9-inch dish.
Cover with half the cream mixture.
Repeat with another layer of Lotus cookies and cream.
Top with swirls of Biscoff spread and crumbled cookies.
Transfer to the freezer for 6-8 hours. I froze this overnight.
Cut into slices or squares. Serve and enjoy!

Video

Notes

Be careful not to overbeat the cream. You want it whipped, not turned into butter.
If you’re using a loaf pan, line it with clingwrap or parchment paper. Leave some overhang to make removing the cake easy and mess-free. I couldn’t be bothered with getting a pan ready, so I just used a freezer-friendly ceramic dish.
To oomph up the lotus cookie cake, you can either spoon melted Biscoff on top or draw a line using a piping bag and then, with the tip of a toothpick, swirl.
Icebox cake recipes are messy if they are not served frozen immediately. Especially here as it's so hot! So, either have it nice and cold or surrender to a melting dessert.
I used a 9 x 5.5 -inch dish. You can also use an 8 or 9-inch dish, as I did for my mango icebox cake.

Nutrition