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Biscoff icebox cake with a slice cut and a knife by the side.
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Biscoff Icebox Cake

This biscoff icebox cake is an easy 4 ingredient biscoff cake made with layers of biscoff cookies and cream. It's an easy and delicious icebox cake!
Course Dessert
Cuisine American
Diet Halal, Vegetarian
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Servings 8 people
Calories 415kcal

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 9x5 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!

Video

Notes

I like to enjoy this when it's been out of the freezer for about 15 minutes so that the biscoff cream softens a little.
Use a cold bowl and cold whisk attachment, and make sure the heavy cream is cold before whipping. This will enable it to reach soft peaks faster.
You can substitute condensed milk for icing (powdered) sugar. Taste the biscoff cream before assembling and if you want it sweeter, add more condensed milk or sugar.
You can use any brand of cookie butter/speculoos spread, as well as any brand of speculoos biscuits to assemble this fridge cake.
Storing leftovers: Leftovers will last two weeks in the freezer.
 

Nutrition

Calories: 415kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 201mg | Potassium: 123mg | Fiber: 1g | Sugar: 22g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg