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Biscoff Icebox Cake

Biscoff Icebox Cake

This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.

Prep: 15 min Cook: 0 min

Ingredients

  • 500 ml Nestle All-Purpose Cream (chilled)
  • 8 oz Carnation Condensed Milk (about 1/2 of a 14 oz can)
  • 13.4 oz Biscoff Spread (1 jar, creamy variety)
  • 40 piece Lotus Biscoff Cookies (about 2 packs)

Instructions

  1. Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.

  2. Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.

  3. Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.

  4. In a 9x9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.

  5. Cover and freeze for 2-3 hours until firm.

  6. Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.

  7. Refrigerate for 1 hour until topping sets. Slice and serve cold.