Biscoff Icebox Cake

A must-try Icebox Cake recipe with the most loved Lotus Biscoff Spice Cookies. This post may contain affiliate links.

Biscoff Icebox Cake

What is an Icebox Cake?

An icebox cake is something that comes out chilled from the deep freezer and is still creamy, soft and just like cake!

To break it down “raw” to you, it is basically cookies + cream together to make the most delicious, easy and “worth it” no-bake dessert! You may say it is the long lost cousin of Ice-cream Sandwich.

So basically, cookies are layered with whipped cream in a tin and then frozen overnight. While their time in the freezer, they absorb moisture from the whipped cream and blend in together with the cream to come together as a fabulous dessert!

Biscoff Icebox Cake

History of Icebox Cake

Wikipedia tells that this term “icebox cake” comes from an icebox, nothing but an independent deep freezing unit, being marketed as a kitchen appliance in the 1930s. Read the article here if you want to know more.

This “dessert” was inspired from trifles, according to Wikipedia, and was something that housewives could easily make at home.

Today I’m here with an Icebox Cake recipe that is so delicious I’m actually missing eating it while writing this post😍

 

Biscoff Icebox Cake

Do I need to introduce the AH-mazing Biscoff Cookies to you?

They are these wonderfully delicious cookies which hit the right tones when you eat them. And I do not mean any joke here. Whenever you will eat these for the first time, you will not be able to stop on one!

And we are going to make an icebox cake with these caramel flavored Lotus Biscoff Cookies. You can get them on Amazon here:

 

They are available at a slightly higher price in India than what other imported cookies but they are totally worth it and if you have not yet tried them, you should try them at the earliest.

This is my opinion and there are many people who are not a fan of these cookies. To each their own. If you like gingerbread/spice cookies or caramel flavors, you will love these!

Biscoff Icebox Cake

What ingredients are required to make this Biscoff Icebox Cake?

You will need only three ingredients to make this:

  1. Heavy Cream: I have used Amul Fresh Cream. You may use non-dairy whipping cream if you wish. If using Amul Cream, make sure the cream is chilled in the refrigerator for two hours or in the deep freezer for 15-20 minutes. This step helps to get peaks quicker.
  2. Sweetened Condensed Milk: The sweetener for this cream. You may use powdered sugar in place of condensed milk. Add this ingredient when you get soft peaks with the cream.
  3. Lotus Biscoff Cookies: The soul of this icebox cake. No more words needed. I required only 10 of these cookies for layering and I crushed few for topping the cake.

Step by Step Instructions:

1.Start by chilling the cream. It whips faster to soft peaks.

2. Measure the cream in a large bowl. Start whipping on low speed. Do not whip on high speed.

measure cream for making the icebox cake

3. Once the cream forms soft peaks, add the condensed milk. Beat again for a minute or two. The cream/icing is ready.

beat the cream for making biscoff icebox cake

4. Line a cake tin with aluminium foil/parchment paper. I have used a loaf tin. You can freely use any cake tin or a bowl that is safe to use in the deep freeze. Your layers will look different than mine when you use another bowl.

line the tin/bowl for freezing the biscoff icebox cake

5. Start by transferring some of the cream to the tin.

layer the cookies on the cream

6. Gently place 5 or more Biscoff Cookies as a “cake layer”. It is not required to soak them in any liquid but if you wish, you can dip them quickly in a dark coffee decoction or sugar syrup.

Add some cream to the top. The cookie layer will absorb moisture from this layer when it is set in the freezer.

make layers of cookies and cream

 

7. Alternate layers of cookies and cream/icing until the cream is completely used. Let the last layer be of cream so the cookies become soft and moist from all sides.

cover with cling wrap and freeze

8. Cover the tin with cling wrap or some more aluminium foil and chill it in the deep freezer for at least 8-10 hours preferably overnight.

Next day, remove the icebox cake from the cake tin. You can make the process easier by wrapping the tin with a napkin soaked in hot water. This will release the icebox cake from the cake tin.

Demould and garnish with cookie crumbs

9. Quickly garnish it with the Biscoff cookie powder or Biscoff spread if you have it at hand. You can also serve it plain with out any garnish. It will still taste heavenly.

slice the icebox cake and serve

 

Biscoff Icebox Cake Recipe

Biscoff Icebox Cake

Give a delicious twist to your ice-cream with this easy to make Biscoff Icebox Cake
Prep Time10 mins
Chilling Time10 hrs
Total Time10 hrs 10 mins
Course: Dessert
Cuisine: World
Servings: 10
Calories: 280kcal

Equipment

  • Hand Mixer
  • 9 x 5 Loaf Tin

Ingredients

  • 250 ml Heavy Cream (cold)
  • 75 grams Sweetened Condensed Milk
  • 125 grams Lotus Biscoff Cookies

Instructions

  • Before starting, make sure you chill the cream in the freezer for 15-20 minutes or for two hours in the refrigerator. Chilled cream whips well.
  • Start by measuring the cream in a large bowl. Start whipping on low speed.
  • After 4-5 minutes, increase the speed to the next level. Do not whip on high speed.
  • Beat the cream until you see soft peaks forming. Now slowly add the condensed milk. Beat again for a minute or two. The cream/icing is ready.
  • Line a loaf tin with aluminium foil/parchment paper. Transfer some cream to the tin.
  • Gently place 5 or more Biscoff Cookies as a "cake layer". It is not required to soak them in any liquid but if you wish, you can dip them quickly in a dark coffee decoction or sugar syrup.
  • Top the cookie layer with some cream. Alternate layers of cookies and cream/icing until the cream is completely used. Let the last layer be of cream so the cookies become soft and moist from all sides.
  • Cover the tin with cling wrap or some more aluminium foil and chill it in the deep freezer for at least 8-10 hours preferably overnight.
  • Next day, remove the icebox cake from the cake tin. You can make the process easier by wrapping the tin with a napkin soaked in hot water. This will release the icebox cake from the cake tin.
  • Quicly garnish it with the biscoff cookie powder or biscoff spread if you have it at hand. You can also serve it plain with out any garnish. It will still taste heavenly.
  • Make slices of desired thickness and serve!

Notes

You can make this icebox cake 7 days in advance.
You may use other cookies in place of Biscoff Cookies. Make sure the cookies are strong in flavor to compliment the plain vanilla icing.
You can easily double the recipe for making the "icing". The only difference will be increase in the time required to beat the cream to soft peaks.

Tips:

1. You may double the amount of cream and cookies to give it a taller look. This measurement is perfect for small families of 3-4 people for serving two-three times.

2. Instead of condensed milk, you may use powdered sugar as well. As I have not used this substitution, you will require to test and see how much is required for sweetening the cream enough.

Can I use other cookies?

Yes you can use other cookies as well. You will need cookies with stronger flavors like Biscoff and Oreo. Feel free to use homemade chocolate cookies for this. They will fit in perfectly to give you a chocolate icebox cake.

Pin this post for coming back later:

Biscoff Icebox Cake

 

Try my other no-bake recipes from the blog:

Mango Jam

Snickers Fudge

Cranberry and Pistachio White Chocolate Fudge

Mango Cream

 

Would you try this Biscoff Icebox Cake Recipe? Does it look easy or difficult? Tell me in comments!