Biscoff Ice Cream Sandwiches (Print Layout)

Vanilla ice cream with Biscoff spread pressed between spiced cookies for a frozen caramel-crunch treat.

# What You Need:

→ Ice Cream Base

01 - 2 cups heavy whipping cream
02 - 1 cup sweetened condensed milk
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup Biscoff cookie butter spread, melted

→ Sandwich Assembly

05 - 16 Biscoff spiced cookies
06 - 1/2 cup crushed Biscoff cookies (for edge coating)

# Directions:

01 - In a large mixing bowl, beat the heavy cream using an electric mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes.
02 - Gently fold in the sweetened condensed milk, vanilla extract, and melted Biscoff spread using a spatula. Combine until the mixture is smooth and uniformly blended without deflating the cream.
03 - Transfer the mixture into a loaf pan lined with parchment paper. Smooth the surface evenly and place in the freezer for at least 4 hours or until completely firm.
04 - Remove the frozen ice cream from the freezer and let it rest at room temperature for approximately 5 minutes to soften slightly for easier scooping.
05 - Arrange 8 Biscoff cookies flat side up on a baking sheet. Using an ice cream scoop, portion about 1/4 cup of ice cream onto each cookie. Top each with a second cookie and press down gently to form an even sandwich.
06 - Roll the exposed edges of each sandwich in the crushed Biscoff cookies, pressing lightly so the crumbs adhere to the ice cream.
07 - Return the assembled sandwiches to the freezer for 10 to 15 minutes to firm up before serving.

# Expert Suggestions:

01 -
  • No ice cream maker needed, just a bowl, a whisk, and a little arm muscle you probably didnt know you had.
  • The spiced caramel flavor from Biscoff permeates every single layer, cookie, spread, and ice cream alike.
  • They look wildly impressive at a dinner party but require almost zero technical skill to pull off.
02 -
  • Overwhipping the cream turns it grainy and buttery, so stop the second those peaks stand tall and proud.
  • If the Biscoff spread is cold, it will seize and clump when you try to fold it, so always warm it until it is pourable and smooth.
03 -
  • Chill your mixing bowl and whisk in the freezer for ten minutes beforehand because cold equipment whips cream faster and holds its shape better.
  • Dip your ice cream scoop in warm water between each scoop to get clean, rounded portions that make every sandwich look uniform and bakery worthy.

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