Ice cream Cake
Biscoff Caramel Ice cream Cake
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Biscoff Ice Cream Cake is a luxurious no-bake dessert that combines the iconic caramelized flavor of Lotus Biscoff cookies with smooth, creamy vanilla ice cream. The buttery Biscoff biscuit crust provides a crisp base, while the cookie butter-infused filling delivers a rich, velvety texture. Every bite offers a perfect balance of sweet caramel notes, warm spices, and crunchy cookie pieces, making it a crowd-pleasing dessert for birthdays, summer gatherings, or special celebrations.
What makes this cake truly unique is its effortless preparation and irresistible flavor. Unlike traditional baked cakes, this frozen dessert requires no oven, yet it looks elegant and tastes indulgent. Finished with whipped cream, melted Biscoff spread, and crunchy Lotus biscuits, it has a stunning presentation that is sure to impress guests. If you’re a fan of cookie butter, this dessert is a must-try and is guaranteed to become a favorite in your recipe collection.
Biscoff Caramel Ice cream Cake
10
servings35
minutes40
minutes300
kcalIngredients
For the Crust
300 g Lotus Biscoff biscuits, crushed
100 g unsalted butter, meltedFor the Ice Cream Filling
1 liter vanilla ice cream (slightly softened)
250 g Lotus Biscoff spread (cookie butter)
150 g crushed Lotus Biscoff biscuitsFor the Topping
200 ml whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
100 g Lotus Biscoff spread, melted
Whole and crushed Lotus Biscoff biscuits for decoration
Directions
- Prepare the Crust
Crush the Biscoff biscuits into fine crumbs.
Mix with melted butter until evenly combined.
Press the mixture firmly into the base of an 8-inch (20 cm) springform pan.
Freeze for 20–30 minutes.
- Make the Filling
Allow the vanilla ice cream to soften slightly.
Fold in the Biscoff spread until well combined.
Stir in the crushed Biscoff biscuits for added crunch.
- Assemble
Spread the ice cream mixture evenly over the chilled crust.
Smooth the top with a spatula.
Freeze for at least 6–8 hours or overnight until firm.
- Decorate
Whip the cream with powdered sugar and vanilla until stiff peaks form.
Pipe swirls around the edge of the cake.
Drizzle melted Biscoff spread over the top.
Garnish with whole and crushed Lotus Biscoff biscuits
- Serve
Remove the cake from the freezer and let it sit for 5–10 minutes before slicing. Use a warm knife for clean slices.
Notes
- Use high-quality full-fat ice cream and allow it to soften just enough for easy mixing without melting, ensuring the cake freezes with a smooth, creamy texture. Freeze each layer thoroughly before decorating, and chill the cake overnight for the cleanest slices and the best flavor.
