Name: Easy Biscoff Ice Cream Cake Recipe
Prep time: 20 min
Total time: 5 h 20 min
Yield: 12
Cuisine: English
Ingredients: 20cm (8″) Round Springform Baking Tin; Cling Film or Baking Paper; Large Mixing Bowl; Spatula; Rolling Pin; Disposable Piping Bag or Small Bowl; 250g (8.8 oz) Biscoff Biscuits; 200g (1 + 1/8 Cup) White Chocolate Chips; 150g (3/4 Cup) Fudge Pieces/Chunks; 1.5 litres (6 Cups) Vanilla Ice Cream; 150g (2/3 Cup) Smooth Biscoff Spread *; 3 x Bars (3.2 oz) Caramac Bars

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If you’re looking for a dessert that’s sure to impress, but takes minimal time and effort to create… you’re in the right place! This GORGEOUS Biscoff ice cream cake recipe is a showstopper in it’s own right! With lashings of Biscoff ice cream, Biscoff biscuits, blonde chocolate, white chocolate chips and fudge pieces, this is a dessert recipe you’re going to want to bookmark!

A fully decorated Biscoff ice cream cake on a white plate.

Why you’ll love this recipe

Life gets BUSY. Trust me, I know. That’s what makes this dessert so perfect! All you have to do is throw some ingredients together, mix them up, pour it all into a tin, put it back in the freezer. I don’t think there’s an easier dessert recipe!

I’ve found this works brilliantly when I know I’m hosting guests at the weekend, but my work week and evenings are stacked. And I’ve no time to make faffy complicated recipes!

Melted Biscoff drizzled over a showstopping Biscoff ice cream cake on a large white plate.

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

Biscoff Biscuits – Yes, the original Lotus Biscoff biscuits are lovely. But there are some fantastic imitation Biscoff biscuits available at a fraction of the cost. Either will work great!
White Chocolate Chips – These can be any brand or variety. You could even use a bar of chocolate and chop it instead.
Fudge Pieces – I used Asda’s fudge chunks. But other brands will work fine. You could even cut up pieces of vanilla fudge (you know, the kind you get in a pick and mix?).
Ice Cream – This is entirely personal preference. I like Carte D’or vanilla for this, but you can use whatever vanilla ice cream you like the taste of!
Biscoff Spread – Again, the original Lotus Biscoff spread is great, but the imitations that are available would also work perfectly well. Make sure you use the smooth variety, not the chunky.
Caramac Bars – These have been on and off shelves for years here in the UK. If you can’t find Caramacs, any blonde chocolate will work.

Emma’s top tips

Here are tips you’ll find helpful when making a Biscoff ice cream cake.

Choose an ice cream you love the flavour of, as this will be the main flavour (along with Biscoff) that comes through.
Biscoff ice cream cake is an ideal make ahead dessert! As it keeps well in the freezer for up to 2-3 weeks.
Can’t get hold of Caramac bars? You can always use Cadbury’s Caramilk, or any other blonde chocolate you can find instead. Or even leave them off entirely.
Rather not decorate? Serve alongside some homemade milk chocolate sauce, or white chocolate sauce instead!

A Biscoff ice cream cake topped with Biscoff biscuits, blonde chocolate and melted Biscoff spread.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

Allow 20-30 minutes for the ice cream to soften (less if your kitchen is warm).
Preparing the other ingredients will take no more than 5 minutes.
Mixing and shaping will only take 5 minutes.
Allow 5-6 hours for a complete set (2-3 hours if you are inserting Biscoff biscuits into the top for decoration.)
Decorating as I have will take less than 5 minutes.

Biscoff Ice Cream Cake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

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

Ingredients

250g (8.8 oz) Biscoff Biscuits
200g (1 + 1/8 Cup) White Chocolate Chips
150g (3/4 Cup) Fudge Pieces/Chunks
1.5 litres (6 Cups) Vanilla Ice Cream
150g (2/3 Cup) Smooth Biscoff Spread *
3 x Bars (3.2 oz) Caramac Bars

*Plus a little extra for drizzling (optional)

Essential Equipment

20cm (8″) Round Springform Baking Tin
Cling Film or Baking Paper
Large Mixing Bowl
Spatula
Rolling Pin
Disposable Piping Bag or Small Bowl

Instructions

First thing’s first. Place 8 Biscoff biscuits (out of 250g | 8.8 oz), a few white chocolate chips (out of 200g | 1 + 1/8 Cup), and a few fudge pieces (out of 150g | 3/4 Cup) to one side for decoration later.

Then take your ice cream (1.5 litres | 6 Cups) out the freezer, and allow to sit out at room temperature to soften for 20-30 minutes. (Maybe 10-15 minutes on a warm day)

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

Then tip the softened ice cream into a large bowl, and mix until smooth.

Melting vanilla ice cream in a large mixing bowl with a spatula.

Add in the Biscoff spread (150g | 2/3 Cup) and stir until blended well. (Making your very own Biscoff ice cream, exciting!!)

Biscoff flavoured ice cream in a large mixing bowl with a spatula.

Back to the remaining Biscoff biscuits. Leave them in the packet and take a rolling pin to them. Bash gently, until they’re broken into nice chunky pieces. But NOT into a powder. Then add them into the bowl and stir through.

Crushed Biscoff biscuits in a large mixing bowl with Biscoff flavoured ice cream.

Next, add in the remaining white chocolate chips and stir them through.

White chocolate chips being added to the base mixture of an ice cream cake.

Then add the remaining fudge chunks and give it a thorough final mix.

Small fudge pieces being mixed into melted ice cream.

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

Loaded Biscoff ice cream in a cling film lined round baking tin.

To decorate (optional)

If you want to decorate your Biscoff ice cream cake – 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 them into the top of the ice cream. Going all the way around at a slight angle, like in the picture below.

Then place the ice cream cake back into the freezer to set completely.

Biscoff biscuits pressed into the top of a partially set ice cream cake.

When it’s fully set, remove it from the tin and peel off the cling film. Place it onto a serving plate or cake stand. Then break the Caramac (3 x bars | 3.2 oz) into pieces, and place them between the biscuits on top of the Biscoff ice cream cake.

Scatter over the reserved white chocolate chips and fudge pieces. And for the finishing touch, drizzle with melted Biscoff spread!

Do this by melting 1 tsp of Biscoff spread in a piping bag in the microwave for 20 seconds. Snip the end and drizzle over the edges of the dessert.

Slice and serve your Biscoff ice cream cake immediately, or pop back into the freezer until you’re ready to serve.

A fully decorated Biscoff ice cream cake on a white place. The top has been drizzled with melted Biscoff spread.

How to store Biscoff ice cream cake

Store your Biscoff ice cream cake covered (or wrapped well) in the freezer, and consume within 2-3 weeks. To make slicing easier, you may need to take it out the freezer 10-15 minutes before serving to soften.

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A Biscoff ice cream cake on a white plate. The top has been decorated with Biscoff biscuits, blond chocolate, white chocolate chips, fudge pieces, and melted Biscoff spread. A text overlay says "Showstopping Biscoff Ice Cream Cake".