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Biscoff Ice Cream Sandwich Cake Recipe

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3.9 from 9 reviews

Biscoff Ice Cream Sandwich Cake is a delightful no-bake frozen dessert featuring layers of creamy vanilla ice cream sandwiches, luscious Biscoff cookie butter blended with whipped topping and crushed Biscoff cookies. This easy-to-make cake is perfect for gatherings and dessert lovers, combining the rich flavor of cookie butter with the cool creaminess of ice cream in a simple, layered frozen treat.

Ingredients

Ice Cream Sandwiches

  • 24 vanilla ice cream sandwiches

Biscoff Whipped Topping Mixture

  • 2 (8 ounce) tubs whipped topping, thawed (divided use)
  • 1 cup Biscoff cookie butter (divided use)
  • 1 teaspoon vanilla extract
  • 10 Biscoff cookies, crushed (plus extra for garnish)

Instructions

  1. Prepare Biscoff Whipped Topping Mixture: In a large mixing bowl, fold together one tub of thawed whipped topping, ¾ cup of Biscoff cookie butter, 1 teaspoon of vanilla extract, and 10 crushed Biscoff cookies until fully combined and smooth.
  2. Arrange Bottom Layer: Place a layer of vanilla ice cream sandwiches in the bottom of a 9×13-inch baking dish, trimming the sandwiches as needed to fit evenly without gaps.
  3. First Spread: Evenly spread half of the prepared Biscoff whipped topping mixture over the layer of ice cream sandwiches.
  4. Second Ice Cream Sandwich Layer: Add a second layer of ice cream sandwiches on top of the whipped topping mixture, arranging them evenly again.
  5. Second Spread: Spread the remaining half of the Biscoff whipped topping mixture over the second layer of ice cream sandwiches.
  6. Final Ice Cream Sandwich Layer: Add a final top layer of ice cream sandwiches, pressing down gently to ensure even layering and compactness.
  7. Top with Whipped Topping: Spread the remaining tub of whipped topping over the top ice cream sandwich layer. Use as much or as little as you like to achieve desired coverage.
  8. Drizzle Cookie Butter: Warm the remaining ¼ cup of Biscoff cookie butter in the microwave for 15-20 seconds until pourable, then drizzle over the whipped topping layer. Use a knife or toothpick to gently swirl the cookie butter into the whipped topping for a marbled effect.
  9. Garnish: Sprinkle additional crushed Biscoff cookies over the top layer. For maximum crunch, add these just before serving.
  10. Freeze: Cover the dish tightly with plastic wrap or foil and freeze the cake for at least 6 hours or preferably overnight until firm.
  11. Serve: Slice into 12 even portions and serve immediately. Enjoy your rich, creamy Biscoff Ice Cream Sandwich Cake!

Notes

  • Make sure the whipped topping and cookie butter are at room temperature for easier folding.
  • Cut ice cream sandwiches quickly if needed to prevent melting.
  • For best texture, add crushed cookies right before serving to keep them crunchy.
  • This dessert can be stored in the freezer for up to 3 days.
  • Use a sharp knife warmed under hot water to slice the cake cleanly.

Find it online: https://cookedbysarah.com/biscoff-ice-cream-sandwich-cake-recipe/