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Biscoff Icebox Cake

What would you say to a dessert that contains just four ingredients, is no-bake, requires no special skills or equipment, feeds a crowd AND looks super impressive?

Would you say, “Yes please!”?

Say “yes” to this icebox cake.

Icebox cake in its most basic form is nothing more than cookies sandwiched with whipped cream in either a loaf pan, cake pan or log shape. It sits in the fridge or freezer overnight and that’s where the magic occurs.

See, as the cookies and cream sit, the cookies absorb the cream and turn more “cake-like” in texture and appearance. So for your very minimal time and effort —and no oven! — you get a beautiful and delicious layered “cake” that your guests will devour!

You’ve probably seen a “back of the box” recipe for this cake, using chocolate wafers and whipped cream. But the sky is truly the limit here. You can literally use any cookie and flavor your whipped cream with anything you like.

This recipe highlights the spicy-sweet deliciousness of Biscoff — both in the cookie layers and in the whipped cream. The striped effect is achieved by alternating plain whipped cream with Biscoff cream, and the cake is finished with some crumbled cookies for crunch.

Once you discover how quick, easy and delicious icebox cake is it won’t be long before you’re raiding your cookie jar for more variations!

Biscoff Icebox Cake

  • Makes

    8

    8 - 10 servings
  • Meal
    dessert
  • Prep

    15 minutes
  • Cook

    0 minutes
  • Total

    15 minutes

    Ingredients:

  • 2 cups heavy cream, divided
  • 2 tablespoons sugar
  • 1/2 cup Biscoff spread
  • about 4 dozen Biscoff Lotus cookies

Directions:

  • 1. Place your mixing bowl and whisk attachment in the freezer while assembling your ingredients; line a 9" x 5" loaf pan with plastic wrap

  • 2. 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.

  • 3. Add the remaining 1 cup heavy cream and Biscoff spread to the mixer bowl and beat till soft peaks form.

  • 4. 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.

  • 5. 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.

Images via Sheri Silver

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