Prep this Biscoff Ice Cream Cake in under fifteen minutes and wow your guests with this decadent and beautiful lotus lovers dessert!!
I don't really do trends. If I wouldn't make it a year after it's "trending" it wasn't worth ooh-ing and aah-ing over. Biscoff or Lotus Spread or Cookie Butter - that stuff is a keeper. I have tried many recipes featuring this delicious spread and one with just the cookie, but this Biscoff Ice Cream Cake currently reigns supreme.
Full disclaimer: I do have a soft spot of freezer friendly prep ahead desserts like this Nutella No Bake Cheesecake Loaf and Homemade Kulfi with Magic Crunch. They are the BEST for entertaining because they can be prepped ahead of time and look so pretty when served!
What's in Biscoff Spread?
If you have ever wondered this you aren't alone. The base for a Biscoff spread is the actual Lotus Biscoff cookie, a caramelized, cinnamon scented treat.
The cookie itself gets it's distinctive caramelly tone from Candi sugar, a relative of brown sugar, but not quite the same thing.
Pakistani friends will recall the Candi biscuits we all grew up eating which tasted like a heftier crunchier Biscoff Cookie.
Ice Cream or Cake?
No Churn Ice Creams are my favourite. While I am the proud owner of an Ice Cream maker it requires more planning and freezer space than I usually have. No churn ice creams require about 5-7 minutes and a mixer.
When I first started making this lotus dessert I fully intended for it to be just an ice cream, but we had a family birthday coming up and I thought it would be fun to freeze it in a cake tin. I loved the overall effect (and the fact that it required minimal effort!).
Choosing & Prepping the Cake Tin
This recipe yields about 6 cups worth of freezable ice cream. Any pan that fits 6 cups of liquid ought to work here.
The trickiest part for me was prepping the cake tin. The first time I tested it I was convinced I didn't need to line the pan and that a little hair dryer action would loosen the cake up. That definitely did not go as planned. The second time around I lined the pan well and it was easy to manage.
- Biscoff Spread
- Biscoff cookies
- Cream Cheese - for an extra oomph
- Cream - for that fluffy factor
- Condensed Milk - to sweeten and prevent icicles from forming
- Vanilla Extract - to round it out
How to Make this Lotus Biscoff Ice Cream Cake
Whip the cream cheese smooth and gradually beat in the cream, beating till fluffy and stiff peaks form when you lift the beater out. Now mix in the condensed milk and vanilla extract.
Dollop in some Biscoff (easier to mix than throwing in half a jar in one go), use the mixer to mix that in and then stir in your crushed biscuits.
Transfer to your plastic lined tin and freeze for 4-6 hours or until very firm - you can add in some extra cookies on top (optional). Once the cake is set then cover it with plastic wrap to prevent freezer burn. Invert, decorate with a drizzle of thinned Biscoff (I use water) and crumbled cookies.
Storing the Cake
Since this is ice cream it keeps well in the freezer for months on end. If you have leftovers you can transfer them to a freezer safe box. I typically slice it up before doing that so I can use a smaller box and also so I can take it out more easily.
More No Churn Ice Creams
Don't make me pick favorites, but here are two other fabulous no churn ice creams that you will love!
Made this Biscoff Ice Cream Cake? Rate it below and tag me in your recreations @flourandspiceblog 🙂
Lotus Biscoff Ice Cream Cake
- 1 bundt cake pan or any 6 cup + capacity pan
- electric beater/mixer
- 4 oz cream cheese
- 2 cups whipping cream/heavy cream
- 300 ml condensed milk
- 1 tsp vanilla extract
- 400 g jar of biscoff
- 200 g lotus biscoff cookies
- Prep your pan by lining it well with plastic wrap
- Whip the cream cheese until smooth and then gradually beat in the cream, whipping until stiff peaks form
- Pour in the condensed milk and the vanilla extract and beat until combined
- Dollop in 200g (half of the 400g jar of biscoff) into the mix - dollops mix in faster and mix on low for 45 seconds or until most of it blends in
- Roughly break 8-10 biscuits and add them in.
- Pour your base into the pan (or box if you're eating it like ice cream!) and freeze for 4-6 hours
- When it's time to serve thin out the remaining biscoff with a little hot water to make it pourable and crush some biscuits for decorating.
- Invert the ice cream cake onto your dish, drizzle over the biscoff and add crushed biscuits.
- Once the cake is frozen then you can add another layer of plastic wrap on top to prevent freezer burn.
This was so easy and SO good! I needed it a last minute dessert idea and this did the trick. Not only was it easy and quick to make, the taste was exceptional! The cream cheese gives it an ice cream cheesecake feel. Will definitely be making it again! Thank you for the awesome recipe.
Sarah Mir says
Thank you Afsheen for trying it and leaving a review! I am SO happy you enjoyed it!
This recipe looks SO good! I love anything biscoff! Thanks for the clear instructions!
Sarah Mir says
Thank you Amina!