Description
This Biscoff Icebox Cake is a no-bake dessert made with layers of crunchy Biscoff biscuits and a creamy, spiced Biscoff spread filling.
Ingredients
Scale
- 1 cup heavy cream, cold
- 1/4 cup sweetened condensed milk
- 1/2 cup Lotus Biscoff spread
- 1/4 cup Lotus spread for drizzling
- 20 Lotus Biscoff biscuits
Instructions
- Whip the cold heavy cream and sweetened condensed milk in a large mixing bowl until soft peaks form.
- Add the Lotus Biscoff spread to the whipped cream and mix until just combined.
- Line a 9×5 loaf pan with plastic wrap, leaving some overhang for easy removal.
- Spread a thin layer of Biscoff cream on the bottom of the pan.
- Place a layer of Biscoff biscuits on top of the cream.
- Top the biscuits with 1/3 of the Biscoff cream mixture, and drizzle with some extra Lotus spread.
- Repeat the layers: biscuits, cream, drizzling of Lotus spread until you’ve used up all the ingredients.
- Top with a final layer of biscuits and drizzle with more Lotus spread.
- Cover the pan with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.
- Slice the cake while frozen but let slices sit for 15 minutes before serving for the best texture.
Notes
- This cake can be made ahead of time and stored in the freezer.
- Allow the cake to sit at room temperature for better slicing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 22g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Biscoff Icebox Cake, no-bake dessert, easy dessert, Biscoff recipe