The Easiest 4-Ingredient Biscoff Ice Cream Sandwiches
An easy, 4-ingredient, no-churn Biscoff ice cream sandwich dessert. This recipe features a light and airy ice cream filling made by gently folding warm, runny Biscoff spread into freshly whipped cream. This creamy mixture is then sandwiched between two layers of whole Biscoff cookies in a square pan. The entire block is frozen until solid and then sliced into individual ice cream sandwiches.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes freezing time)
- Yield: 9 sandwiches 1x
- Category: Dessert
- Method: No-Bake, Layering, Freezing
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 30 Biscoff cookies
- 400 g (about 1 ¾ cups) whipping cream or heavy cream
- 1 tablespoon vanilla extract
- 200 g (about 3/4 cup) Biscoff spread, warmed until runny
Instructions
- Line a 9×9-inch square pan with parchment paper on all sides, leaving an overhang to act as handles.
- Make the Filling: In a large mixing bowl, add the whipping cream and vanilla extract. Use an electric hand mixer to beat the mixture until it forms firm peaks.
- Gently warm the Biscoff spread in the microwave in 15-second intervals until it becomes runny and pourable.
- Slowly stream the warm Biscoff spread into the whipped cream while gently folding it all together with a spatula until no streaks remain.
- Assemble the Sandwiches: Arrange a single layer of Biscoff cookies on the bottom of your lined pan, cutting cookies as needed to fit snugly.
- Pour the Biscoff cream mixture on top of the cookie layer and smooth it into a flat, even layer with an offset spatula.
- Arrange a second layer of Biscoff cookies on top of the cream, matching the orientation of the bottom layer to make slicing easier.
- Freeze: Freeze for at least 4 hours, or preferably overnight, until completely firm.
- Slice and Serve: Lift the frozen block out of the pan using the parchment paper overhangs. Slice into individual ice cream sandwiches and serve immediately.
Notes
- This is a no-churn recipe, so no ice cream maker is required.
- Using a parchment paper sling in the pan is a key step that makes it easy to remove the frozen block for cutting.
- Warming the Biscoff spread until it is runny is crucial for it to incorporate smoothly into the whipped cream without deflating it.
- The dessert must be frozen for at least 4 hours to be firm enough to slice cleanly.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380-450
- Sugar: 25-30 g
- Sodium: 150-200 mg
- Fat: 25-32 g
- Saturated Fat: 15-20 g
- Trans Fat: 0 g
- Carbohydrates: 30-38 g
- Fiber: 1 g
- Protein: 3-5 g
- Cholesterol: 80-100 mg