Description
Cool, creamy, and spiced just right, these Biscoff Ice Cream Sandwiches are made with a no-churn vanilla base swirled with cookie butter and layered between crisp caramelized Biscoff cookies. No ice cream maker needed, and they’re perfect for prepping ahead! Whether you’re making a batch for a backyard get-together or a quiet night in, these frozen treats are guaranteed to steal the show.
Ingredients
For the Ice Cream:
2 cups heavy whipping cream, cold
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1/3 cup Biscoff cookie butter, melted slightly
Optional: 1–2 tablespoons Baileys or Kahlúa (for an adults-only twist)
For Assembly:
20 Lotus Biscoff cookies (rectangular ones hold shape best)
Optional: Crushed Biscoff cookies for rolling the edges
Instructions
Whip the Cream: In a large mixing bowl, whip the cold heavy cream until stiff peaks form. This should take about 3–5 minutes with a hand or stand mixer.
Make the Base: In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and (if using) Baileys or Kahlúa until smooth.
Combine: Gently fold the whipped cream into the condensed milk mixture using a rubber spatula, keeping the mixture light and fluffy.
Swirl the Biscoff: Pour half the ice cream mixture into a loaf pan. Drizzle half the melted Biscoff cookie butter on top. Add the remaining ice cream mixture and then drizzle the rest of the cookie butter. Use a knife or skewer to swirl everything together for beautiful ribbons.
Freeze: Cover the pan and freeze for at least 6 hours or until the ice cream is fully set.
Assemble the Sandwiches: Once frozen, line a baking sheet with parchment paper. Pair up Biscoff cookies by size. Scoop the ice cream onto one cookie, top with another, and press gently. Smooth the edges with a spatula and roll in crushed cookies if desired.
Set Again: Place the sandwiches on the baking sheet and freeze for another 30–60 minutes to firm up before serving.
Notes
For the cleanest sandwich edges, let the ice cream sit out for just 1–2 minutes before scooping.
A small offset spatula works great for smoothing out the ice cream once sandwiched.
Store sandwiches in an airtight container in the freezer, layered with parchment paper, for up to 2 weeks.
Want to make it extra fun? Try different spreads like Nutella or peanut butter, or even chocolate-dipped edges for a party-ready version!