Biscoff Icebox Cake

Give a delicious twist to your ice-cream with this easy to make Biscoff Icebox Cake

Prep Time10

Chilling Time10

Total Time10 10

Course: Dessert

Cuisine: World

Servings: 10

Calories: 280kcal

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!

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.