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
Scale
- 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.
Find it online: https://mostlovelythings.com/biscoff-icebox-cake/