Biscoff Ice Cream Sandwiches (Printable)

Creamy Biscoff-swirled ice cream sandwiched between spiced cookies for a frozen caramel treat.

# What You'll Need:

→ Ice Cream Base

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

→ Sandwich Assembly

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

# Directions:

01 - In a large mixing bowl, beat the cold heavy whipping cream using an electric mixer on medium-high speed until stiff peaks form, approximately 2 to 3 minutes.
02 - Gently fold the sweetened condensed milk, vanilla extract, and melted Biscoff spread into the whipped cream using a spatula. Work with light sweeping motions to preserve the airy texture until the mixture is uniformly combined and smooth.
03 - Transfer the mixture into a loaf pan lined with parchment paper. Smooth the surface with a spatula, cover tightly with plastic wrap, and freeze for at least 4 hours or until completely firm.
04 - Remove the ice cream from the freezer and let it rest at room temperature for about 5 minutes to soften slightly for easier scooping.
05 - Arrange 8 Biscoff cookies flat side up on a chilled baking sheet. Scoop approximately 1/4 cup of the semi-firm ice cream onto each cookie, then press a second cookie on top. Apply gentle, even pressure to form a neat sandwich.
06 - If desired, roll the exposed edges of each sandwich in crushed Biscoff cookies. Return all assembled sandwiches to the freezer for 10 to 15 minutes to firm up before serving.

# Expert Tips:

01 -
  • No churning, no machine, and no cooking required, just folding and freezing your way to something extraordinary.
  • The spice from the cookies bleeds into the ice cream overnight, making leftovers even better than the first night.
02 -
  • Do not skip the parchment paper in the loaf pan or you will be chiseling frozen ice cream out with a butter knife and your dignity.
  • Melting the Biscoff spread for only about twenty seconds in the microwave keeps it pourable without scorching.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and it will reach stiff peaks in half the time.
  • If the ice cream melts too fast while you are assembling, pop everything back in the freezer for five minutes and start again without panic.

Return