I made the famous 4-ingredient Biscoff Icebox Cake from Pinterest
I made the famous 4-ingredient Biscoff Icebox Cake from Pinterest, but what I really mean to say is that I made Sheri Silver’s famous 4-ingredient Biscoff Icebox Cake that’s all over Pinterest! My friend Sheri has tons of great ideas and many of her most popular recipes are in the frozen dessert category! She’s a creative genius when it comes to popsicles AND this Biscoff Icebox cake! If you love Biscoff as I do, Sheri has several recipes in this category! Click here!
Two of the four ingredients start with Biscoff…this cake is delicious, easy, and beautiful! What more could you want in a dessert? If you want to wow your guests, but not be in the kitchen all day in the summer, then this recipe is the one you’ve been looking for! I think we are even going to serve this when Madeline and her boyfriend (who is quite the cook and baker himself) come for dinner later this summer. It’s so good, I almost want to do another trial run! You know, just to be sure! haha
You only need 4-ingredients:
Begin Layering whipped cream and cookies
The Second Layer is Biscoff cookie butter blended into the heavy cream
4-ingredient Biscoff Icebox Cake
If you love Biscoff cookies, then you are going to love this icebox cake!!
- Prep Time: 10 minutes
- Cook Time: none
- Total Time: 0 hours
- Yield: 8 1x
- Category: dessert
Ingredients
- 2 cups heavy cream, divided
- 2 tablespoons sugar
- 1/2 cup Biscoff spread
- 2 Packages Biscoff Lotus cookies
Instructions
- Place your mixing bowl and whisk attachment in the freezer for about 30 minutes,
- Line a 9″ x 5″ loaf pan with plastic wrap
- Place 1 cup heavy cream and the sugar into your chilled mixer bowl and beat until soft peaks form
- Transfer to a bowl and place in the refrigerator until you are ready to assemble your cake.
- Meanwhile, add the remaining 1 cup heavy cream and the Biscoff spread to the mixer bowl and beat until 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 until both the plain and Biscoff cream are gone. Cover the pan with plastic wrap and freeze overnight.
- Use the plastic wrap to lift the cake out of the pan – remove the wrap and place the cake on a rectangle serving plate or cutting board. I used a marble board. Top cake with crumbled cookies and serve.
Check out these 9 more frozen desserts!
10 Summery Frozen Dessert Recipes
3-Ingredient Keto Strawberry Creamsicle Popsicles // Tatertots & Jello
Easy Strawberry Cheesecake Ice Cream Recipe // Twelve On Main
Mochi Ice Cream Recipe // Happy Happy Nester
Easy Ice Cream Cupcakes // My 100 Year Old Home
Homemade Ice Cream Cookie Sandwiches // Modern Glam
Homemade Mango Ice Cream Recipe // Paint Me Pink
Biscoff Ice Box Cake // Most Lovely Things
Frozen Mini Key Lime Pies // Life Is Better At Home
Frozen S’mores Bars // My Sweet Savannah
Best Ever Chocolate Hazelnut Gelato // Maison De Cinq
I love this recipe! I’m featuring it this weekend in my Saturday Chitchat!
Janine! It’s so good and so easy and yet quite pretty too! xx
Can confirm these are sooooo good
Any idea what I did wrong when mixing the whipping cream with the biscoff spread? it came out in chunks like it separated. that didn’t happen when I whipped the first half of the cream on its own with the sugar. The finished product is in the freezer right now, I’m assuming it’s fine to eat?
Hi, sorry for the delayed response! Did you over mix perhaps? I’ve done that a few times and it seems to curdle the cream.