4-ingredient easiest Biscoff icebox cake is THE perfect summer dessert!
I’ve been making this Biscoff icebox cake forever, and yet have never shared – and it’s one of those recipes that TOTALLY deserves a permanent place here.
what is icebox cake?
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!). No baking is required and you can start making it days in advance – it can sit in the freezer until you’re ready to serve!
I originally discovered icebox cake on the back of the Nabsico chocolate wafers box – there’s a picture of the cake right on the front, with the recipe on the back. This is one of those vintage recipes, around since the 1930’s, when the “icebox” was being promoted as the latest must-have kitchen appliance. I’ve never lost my fascination with the fact that by simply layering cookies and whipped cream, you can come up with something so deliciously cake-like – without turning on the oven!
It’s so good, so easy, so versatile and literally everybody’s favorite thing ever.
what is Biscoff icebox cake?
Also referred to as speculoos icebox cake, Biscoff cookie butter takes this version of icebox cake 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!
Biscoff Icebox Cake
Ingredients
- 2 cups heavy cream, divided
- 2 tablespoons sugar
- 1/2 cup Biscoff spread
- about 4 dozen Biscoff Lotus cookies
Instructions
- 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 of the heavy cream and the sugar into your chilled mixer bowl. Using the whisk attachment, 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 of heavy cream and the 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 one-third of the remaining plain whipped cream and top with cookies. Top with half the Biscoff cream and top with cookies. Repeat layering, finishing with the plain whipped cream. Cover the pan with foil or plastic wrap and freeze overnight.
- Use the plastic wrap to lift cake out of the pan - remove the wrap and place the cake on a serving tray or cutting board. Top cake with crumbled cookies and keep in the fridge till ready to serve.
Nutrition
Need MORE Biscoff? Try these popsicles, whoopie pies and meringues!
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10 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Sheri, sound perfect to make for Father’s Day as he’s a Biscoff fan. How many packs do you think I need for 4 dozen?
I usually buy two of the 8-ish ounce packages, which is more than enough! He will love it! 🙂
Looks delicious! Ho long before serving should I pull out of the freezer and move to the fridge?
You honestly can serve it straight from the freezer but I prefer the texture once it’s softened just a bit – I usually take it out midway through dinner (but you can take it out when you are ready to serve dinner so you don’t have to think about it! :)). Let me know how you like it; it’s ALWAYS a hit!
I made this for Father’s Day and I had people asking for the recipe. I used 1/2 packages of Biscoff and sprayed my Saran Wrap with non-stick spray although I didn’t think it would be required. This recipe could be adapted with other spreads and cookies as well. It’s a keeper for sure. Thanks Sheri!
That’s so great! This recipe is always a hit and YES you could easily substitute with so many other variations! Thanks for letting me know how it came out! 🙂
This looks so good! What a great combination of flavors!
It is without question the easiest dessert in my rotation and the one that everyone raves the most about – go figure!!!
Thanks for sharing! Does it keep long?
It keeps for at least 3 days in the freezer – though I have family members who swear it is still good even longer! 🙂