Easy Biscoff Ice Cream Cake Recipe

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This is pretty much the most incredible thing you’ve ever seen right?! Go on, how much do you just want to face plant it? I know I do!

Biscoff flavoured ice cream packed to the rafters with crushed Biscoff biscuits, white chocolate chips and fudge pieces. Then topped off with all of the above, Caramac pieces and melted Biscoff spread. Ladies and gentlemen, I give you… the Biscoff Ice Cream Cake!

It’s a showstopper isn’t it?! Just like this Biscoff cake, it looks so incredibly tempting! No one will be able to resist…

Biscoff Ice Cream Cake – Step by Step Picture Recipe

Here is what you will need to serve 10-12.

Ingredients

• 1.5 litres Vanilla Ice Cream
• 250g Biscoff Biscuits
• 150g Smooth Biscoff Spread *
• 200g White Chocolate Chips
• 150g Fudge Pieces/Chunks
• 3 x Caramac Bars

*Plus a little extra for drizzling (optional)

Essential Equipment

• 20cm (8″) Round Springform Baking Tin

Instructions

First thing’s first. Take 8 Biscoff biscuits, a handful of chocolate chips, a handful of fudge chunks and leave them to one side for decoration later.

Take your ice cream out the freezer and allow to sit out at room temperature to soften for 20-30 minutes. (Maybe 10-15 on a warm day)

Next, line your tin with cling film. I like to do 2 sheets in a criss cross layer.

Tip the softened ice cream into a large bowl and mix until smooth.

Add in the Biscoff spread and stir until blended well. (Making your very own Biscoff Ice Cream, exciting!!)

With the remaining Biscoff biscuits, leave them in the packet and take a rolling pin to them. Bash until broken into nice chunky pieces but not into powder.

Tip them into the bowl and stir through.

Tip in the white chocolate chips and stir through.

Add the fudge chunks and give it a final mix.

Then pour the mixture into the prepared tin and freeze until set. (At least 5-6 hours, overnight is best to be sure.)

If you want the decoration to look like mine, about 2-3 hours into the freezing time (when the ice cream is firmer but still a little soft) break the reserved Biscoff biscuits in half and press into the top going all the way around at a slight angle.

Place back into the freezer to set completely.

When it’s set, remove it from the tin and peel off the cling film. Place on a serving plate or cake stand. Then break the Caramac into pieces and rest in the opposite direction against the Biscoff biscuits.

Scatter over the white chocolate chips and fudge pieces. Then add a teaspoon of Biscoff spread into a piping bag and microwave for 20-30 seconds to melt. Snip the end and drizzle all over the edges of the dessert.

Serve immediately or pop back into the freezer until you’re ready to serve. It should last a week or two.

Yeah right, as if it’s going to last more than 2 minutes!! I mean seriously, just look at it. Biscoff Ice Cream Cake is beautiful in every single way. It’s ridiculously simple and quick to make. It looks absolutely incredible! It tastes down right delicious and it looks like you spent a week making it. I promise I won’t tell if you don’t…