From the Cook
From the Cook
1/3
No-Bake Biscoff Icebox Cake
By
Browndis
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Instructions
1
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In a large mixing bowl, beat cold heavy cream until soft peaks form.
2
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Add 1/2 cup Biscoff cookie butter and a pinch of salt and continue whipping until smooth, fluffy, and thick.
3
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Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish. Place a single layer of Biscoff cookies over the cream, about 10 cookies.
4
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Continue alternating layers of cream and cookies until you reach the top of the pan — ending with a final layer of cream. Drizzle warm Biscoff spread and crushed Biscoff cookies.
5
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Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight. The cookies will soften into a cake-like texture.
6
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Right before slicing place in the freezer for 30 minutes for cleaner slices.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Bowl and Beaters ❄️Place your mixing bowl and beaters in the freezer for 15 minutes before whipping the heavy cream to achieve stiff peaks faster and maintain stability throughout assembly.
- Toast the Biscoff Cookies First 🍪Lightly toast the cookies in a 300°F oven for 3-4 minutes before crushing them to intensify their caramel flavor and reduce moisture, preventing the cake from becoming soggy.
- Warm the Spreads Slightly 🔥Gently warm both Biscoff spreads to 110°F and fold them into the whipped cream while it's still slightly loose to ensure even distribution and smooth, creamy layers without overmixing.
- Use Parchment-Lined Pan for Easy Release 📄Line your baking dish with parchment paper overhanging the sides so you can easily lift out the entire cake after chilling, making slicing and serving effortless.
- Chill Minimum 6 Hours for Perfect Texture ⏱️Resist slicing until the cake has chilled for at least 6 hours or overnight; this allows the cookie layers to soften perfectly and the flavors to meld into a cohesive, spoonable dessert.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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