Biscoff Ice Cream Sandwiches (Printable View)

Vanilla ice cream with Biscoff spread between spiced caramel cookies — a frozen treat with irresistible crunch.

# What You Need:

→ Ice Cream Base

01 - 2 cups heavy whipping cream
02 - 1 cup sweetened condensed milk
03 - 1 tsp vanilla extract
04 - 1/2 cup Biscoff spread, melted

→ Sandwich Assembly

05 - 16 Biscoff cookies
06 - 1/2 cup crushed Biscoff cookies (for edge coating)

# How-To Steps:

01 - In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes.
02 - Gently fold in the sweetened condensed milk, vanilla extract, and melted Biscoff spread using a spatula. Fold until the mixture is smooth and uniformly blended, being careful not to deflate the whipped cream.
03 - Pour the mixture into a parchment-lined loaf pan and smooth the surface with a spatula. Cover tightly and freeze for at least 4 hours or until completely firm.
04 - Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly for easier scooping.
05 - Place 8 Biscoff cookies flat side up on a baking sheet. Scoop approximately 1/4 cup of ice cream onto each cookie, then top with a second cookie. Press down gently to spread the ice cream evenly to the edges.
06 - Roll the exposed ice cream edges of each sandwich in the crushed Biscoff cookies until well coated.
07 - Return the assembled sandwiches to the freezer for 10 to 15 minutes to firm up before serving.

# Expert Advice:

01 -
  • No churn ice cream means you can make this without any fancy equipment, just a bowl and a whisk.
  • The caramel spice from Biscoff permeates every single bite, from the creamy filling to the satisfying cookie crunch.
  • They look bakery level impressive but come together with almost zero effort.
02 -
  • If the ice cream is too frozen when you try to scoop, the cookies will crack under pressure, so that five minute rest is not optional.
  • Melting the Biscoff spread before folding it in prevents clumpy streaks and gives you a smooth, even caramel ribbon throughout.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream because cold tools make the process twice as fast.
  • A warm knife run under hot water and dried off cuts through the frozen ice cream cleanly for perfectly even sandwiches.

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