This biscoff icebox cake is a 4-ingredient biscoff cake, so easy to make and so much fun to eat! No bake, super simple, and perfect for preparing in advance. A biscoff layer cake is a big winner!
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What is a biscoff icebox cake?
An icebox cake is a no bake cake that doesn’t need an oven, only a fridge or freezer to set it. Biscoff, or lotus, is the famous cookie butter flavored spread that’s become a staple in a lot of desserts.
Also known as speculoos, it has a warm cinnamon gingerbread like flavor, and the spread has the consistency of peanut butter.
Ingredients you need for this biscoff fridge cake:
Just 4-ingredients are needed for this biscoff cake!
Lotus Biscoff Spread– or any cookie butter/speculoos spread.
Lotus Biscoff Cookies– for layering and for garnish
Heavy cream– also known as whipping cream in the Middle East, this is the base of the lotus cream.
Condensed milk– to sweeten the biscoff cream. You can also substitute icing (powdered) sugar.
How to make this easy fridge cake:
- Whisk the heavy cream and condensed milk together until soft peaks form.
- Add the biscoff spread to the cream and mix until just combined.
- Assemble by adding a little lotus cream to a 9×5 loaf pan that’s lined with plastic wrap. Add a layer of biscuits, covering the cream. Add 1/3 of the cream mixture, and drizzle extra lotus spread over the top, swirling with a dull knife.
- Repeat layers until you’ve used up all the cream. Garnish with some biscoff crumbs and whole biscuits if desired.
- Freeze for at least 2 hours or overnight until set and firm
How to serve this biscoff cookie cake:
I slice this cake straight out of the freezer, but let individual slices sit for 15 minutes or so to take the chill off, and for the slices to soften enough that they are easier to eat (and creamier!) When I want to be extra decadent, I warm up extra biscoff spread and drizzle it over my slice.
Storing leftovers:
I keep leftovers in the freezer tightly covered. They’ll still taste just as good for at least 2 weeks!
Recipe tips and tricks:
- Make sure the heavy cream is cold before whipping it. Even better, chill the bowl of the mixer for 20-30 minutes in the fridge. The colder, the faster the cream will whip.
- Don’t overmix once you add the biscoff spread into the cream mixture so you don’t deflate the peaks that formed. Mix until just combined.
- Taste the biscoff cream- if you want it sweeter, add more sweetened condensed milk. You can also substitute icing sugar for the condensed milk.
- Microwave the biscoff spread for drizzling very gently- do 10 second intervals, it shouldn’t take long to loosen.
Biscoff cake FAQs:
Yes you can. Any brand of cookie butter and any brand of speculoos biscuits will give you the same flavor.
This icebox cake will still be good for at least 2 weeks in the freezer
It’s widely available. Walmart, Target, and Amazon all carry it. You can also use Trader Joe’s cookie butter spread.
For more easy fridge desserts:
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Biscoff Icebox Cake
Ingredients
For the lotus cream:
- 1 cup heavy cream, cold 250ml
- 1/4 cup sweetened condensed milk 70g
- 1/2 cup lotus biscoff spread 140g
For assembling:
- 1/4 cup lotus spread for drizzling between layers 70g
- 20 lotus biscoff biscuits
Instructions
To make the lotus cream:
- In a cold bowl and with a cold whisk, on medium high speed whisk the whipping cream with the condensed milk until stiff peaks form.
- Add the 1/2 cup lotus spread to the cream and mix until just combined.
To assemble:
- Microwave the remaining 1/4 cup lotus spread for 10-15 seconds or until runny.
- Line a 9×5 loaf pan with a couple layers of plastic wrap that extend over the edges.
- Add a thin layer of lotus cream to the base of the loaf pan.
- Add a layer of lotus biscuits. Top with 1/3 of the cream mixture, then drizzle some of the runny lotus spread.
- Repeat layers two more times: biscuits, 1/3 of the cream, lotus drizzle, then a final layer of biscuits, cream and lotus drizzled on top. Garnish with extra lotus biscuit crumbs and whole lotus biscuits if desired.
- Cover the top of the loaf pan with plastic wrap and place in the freezer for min 2 hours or overnight.
- You can slice the icebox cake while still frozen, but let slices sit 15 minutes at room temperature to soften a little before enjoying!
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