Biscoff Cookie Ice Cream Cake: A Must-Try Delight!
A chilled and creamy Biscoff Cookie Ice Cream Cake that is crunchy and dangerously crave-worthy!
- Prep Time: 25 minutes
- Total Time: 3 hours 25 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups crushed chocolate biscuits
- 1/2 cup melted butter
- 1 1/2 cups vanilla ice cream, slightly softened
- 3/4 cup creamy cookie butter spread
- 2 cups whipped topping or whipped cream
- 1 tsp vanilla extract
- Crushed Biscoff cookies (for topping)
- Chocolate sauce or melted dark chocolate (for drizzling)
Instructions
- Mix crushed chocolate biscuits and melted butter. Press into a 9×9 inch lined pan. Freeze for 15 minutes.
- Blend softened ice cream with cookie butter. Spread over the base and freeze for 1 hour.
- Mix whipped topping with vanilla. Spread over the ice cream layer.
- Sprinkle crushed cookies and drizzle with chocolate. Freeze for 2–3 more hours until set.
- Let sit for 5–10 minutes before slicing. Store covered in freezer.
Notes
- For a lighter version, use coconut whip and dairy-free ice cream.
- Garnish with nuts or caramel drizzle.
- For a gluten-free option, use GF cookies and certified cookie spread.
Nutrition
- Serving Size: 1 slice