gingerbread icebox cake

gingerbread icebox cake on brown and cream patterned plates with cake on white marble board with cookie crumbs on top

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  • 2 cups heavy cream
  • 2 tablespoons sugar (optional)
  • 1 cup Biscoff spread
  • 1 1/2 packages Anna’s Swedish Ginger Thins



  1. Place your mixing bowl and whisk attachment in the freezer for about 30 minutes,
  2. Line a 9″ x 5″ loaf pan with plastic wrap leaving plenty of wrap at the ends to then cover
  3. Place 2 cups heavy cream and the sugar (if using) into your chilled mixer bowl and beat until soft peaks form
  4. Then add the Biscoff Cookie Butter and incorporate it into the whipped cream. DO NOT OVER MIX! 
  5. Spread a thin layer of whipped cream on the bottom of your prepared pan. Line with cookies. Top with another layer of whipped cream; top with cookies and continue this process until all cream is used making sure to end with cream on the top. Cover the pan with plastic wrap and place it into the freezer for several hours or overnight.
  6. 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 use a marble board. Top cake with crumbled cookies and serve. 


It’s very important to not over mix the heavy cream with the cookie butter. Beat the heavy cream first, then add the cookie butter and beat it into the heavy cream only until it is almost combined. Then carefully fold in the rest using a silicone spatula. Twice I have over mixed, causing it to curdle.