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Luna Hossain

Biscoff Icebox Cake

This Biscoff icebox cake is simple, calm to assemble, and can be made a day ahead. A loaf pan is lined with parchment for easy lifting, then layers of lightly sweetened whipped cream and Biscoff cookies are repeated until full. After chilling overnight, the cookies soften into cake-like layers. A smooth cookie butter topping and crushed cookies are added before slicing and serving cold. The recipe is no-bake, easy to prepare, make-ahead friendly, and has a soft, creamy texture with a warm, spiced flavor.
Calories: ~380 | Carbs: ~34 g | Fat: ~26 g | Protein: ~4 g
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 -10 slices
Course: Easy Cakes
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • Biscoff Lotus cookies, enough for several layers
  • Heavy cream cold
  • Sugar for lightly sweetening the cream
  • Cookie butter spread
  • Crushed Biscoff cookies for topping

Equipment

  • Loaf pan or small rectangular dish
  • Parchment paper
  • Mixing bowl
  • Hand mixer or whisk
  • Spoon or offset spatula
  • Sharp knife

Method
 

  1. Line the loaf pan with parchment paper, leaving extra on the sides to lift the cake later. The pan should be fully covered on the bottom and sides.
  2. Pour the cold heavy cream into a bowl. Add sugar and whip until the cream is fluffy and holds soft peaks. It should look smooth and spreadable, not stiff.
  3. Spread a thin layer of whipped cream on the bottom of the pan. This helps the cookies stay in place.
  4. Place a single layer of Biscoff cookies over the cream. Fit them close together so there are no big gaps.
  5. Spread more whipped cream over the cookies. The cookies should be fully covered.
  6. Repeat the cookie and cream layers until the pan is full. Finish with a cream layer on top.
  7. Cover the pan and place it in the fridge overnight. The cookies will soften and the cake will firm up.
  8. When the cake is set, gently warm the cookie butter just until spreadable. Spread it evenly over the top.
  9. Sprinkle crushed Biscoff cookies on top. Add whole cookies if you want.
  10. Lift the cake out using the parchment. Slice into thick pieces and serve cold.

Notes

  • Do not overwhip the cream. If it turns grainy, it will not spread smoothly.
  • Make sure all cookies are covered with cream, or dry spots will stay hard.
  • Do not pour hot cookie butter on top. It should be just warm enough to spread.
  • Macros are approximate and will vary based on portion size and brand of ingredients used.