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Biscoff cake recipe
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Biscoff Icebox Cake

This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep Time15 minutes
Freezing + Chilling4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: creamy, make-ahead, no-bake, party food
Servings: 12 slices
Calories: 413kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Electric mixer or stand mixer For whipping cream to soft peaks
  • 1 9x9 inch baking pan Use 8x8 for thicker layers or 9x13 for more servings
  • 1 Large mixing bowl For whipping cream
  • 1 Microwave-safe bowl For melting Biscoff spread
  • 1 Plastic wrap Optional, for lining pan and easier removal

Ingredients

  • 500 ml Nestle All-Purpose Cream chilled
  • 8 oz Carnation Condensed Milk about 1/2 of a 14 oz can
  • 13.4 oz Biscoff Spread 1 jar, creamy variety
  • 40 pieces Lotus Biscoff Cookies about 2 packs
US Customary - Metric

Instructions

  • Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
    40 pieces Lotus Biscoff Cookies
  • Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
    500 ml Nestle All-Purpose Cream
  • Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
    8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
  • In a 9x9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
  • Cover and freeze for 2-3 hours until firm.
  • Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
  • Refrigerate for 1 hour until topping sets. Slice and serve cold.

Notes

MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.
STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.
FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.
PAN SIZE: 9x9 inch is ideal. Use 8x8 for thicker layers, 9x13 for more servings.

Nutrition

Calories: 413kcal | Carbohydrates: 30g | Protein: 5g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 35mg | Potassium: 110mg | Sugar: 23g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 0.1mg