Biscoff Ice Cream Sandwiches (Print)

Creamy Biscoff ice cream pressed between spiced cookies for a caramel-kissed frozen treat.

# Ingredient list:

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

# Directions:

01 - In a large mixing bowl, beat the heavy cream with 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 carefully to maintain the airy texture until the mixture is smooth and uniform.
03 - Line a 9x5-inch loaf pan with parchment paper and pour the ice cream mixture into it. Smooth the surface evenly with a spatula, then cover 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 - Place 8 Biscoff cookies flat side up on a parchment-lined baking sheet. Using an ice cream scoop, place approximately 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 - If desired, roll the edges of each sandwich in crushed Biscoff cookies to coat. Return the assembled sandwiches to the freezer for 10 to 15 minutes to firm up before serving.

# Expert Tips:

01 -
  • No churn ice cream means you can make this without any fancy equipment beyond a mixer and a loaf pan.
  • The warm spice of Biscoff paired with creamy frozen filling tastes like a grown up version of every childhood ice cream truck memory.
  • They look genuinely impressive but come together with almost zero effort, which is my favorite kind of trick.
02 -
  • Do not skip the parchment paper in the loaf pan or you will be chiseling ice cream off metal and cursing my name.
  • If the Biscoff spread is cold and stiff, microwave it in ten second bursts until it is pourable but not hot, because hot spread will melt the whipped cream on contact.
  • The ice cream base tastes overwhelmingly sweet before freezing but mellows considerably once set, so trust the process.
03 -
  • Use a slightly warmed ice cream scoop or a measuring cup dipped in hot water for perfectly round portions that sit neatly between the cookies.
  • The crushed cookie coating sticks best if you press gently and roll immediately while the ice cream surface is still slightly tacky.

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