4-ingredient Biscoff icebox cake is THE perfect summer dessert!
Owed you this one for SO long.
I’ve been making this cake forever and yet have not shared it here – and it TOTALLY deserves a permanent place here.
Icebox cake, as you may recall, is not really cake. It is a layered concoction of cookies and whipped cream that magically turns into “cake” overnight in the freezer (it makes delicious popsicles too!).
It’s so good, so easy, so versatile and literally everybody’s favorite thing ever.
This Biscoff version is next level – layers of plain and Biscoff whipped cream, Biscoff cookies and more crumbled Biscoff cookies on top.
I quickly snapped this picture over the weekend – Noah and I did a time lapse video of us making the cake for his end-of-year talent show, and I decided it was time to give you the recipe!
Enjoy and Happy Monday!
2 cups heavy cream, divided
2 tablespoons sugar
1/2 cup Biscoff spread
about 4 dozen Biscoff Lotus cookies
Place your mixing bowl and whisk attachment in the freezer while assembling your ingredients; line a 9″ x 5″ loaf pan with plastic wrap.
Place 1 cup heavy cream and the sugar into your chilled mixer bowl. Beat till soft peaks form (do not beat till stiff); transfer to a bowl and place in the fridge till ready to use.
Add the remaining 1 cup heavy cream and Biscoff spread to the mixer bowl and beat till soft peaks form.
Spread a very thin layer of plain whipped cream on the bottom of your prepared pan. Line with cookies. Top with 1/3 remaining plain whipped cream; top with cookies. Top with 1/2 the Biscoff cream; top with cookies. Repeat layering, finishing with the plain whipped cream. Cover pan with foil or plastic wrap and freeze overnight.
Use the plastic wrap to lift cake out of the pan – remove wrap and place cake on a serving tray or cutting board. Top cake with crumbled cookies; keep in the fridge till ready to serve.
This delicious recipe brought to you by Sheri Silver
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