Biscoff Toffee Ice Cream Cake

By Maria Lichty

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Last week were were fortunate enough to have Kristen, from Dine and Dish, and her husband over for dinner. They live far, far away, but were in Utah for a little get away. Josh volunteered to make dinner and dessert, but I told him dessert was all mine!

Kristen shares my obsession with Biscoff, so I knew I had to make a Biscoff dessert. I thought about making my Biscoff Blondies or Biscoff Oatmeal Cookies, but then I started dessert daydreaming. I came up with a Biscoff Toffee Ice Cream Cake. I knew it would be the perfect finale to our dinner.

This ice cream cake involves all of my favorite things: Biscoff Cookies, Biscoff Spread, ice cream, and toffee. Go ahead and rejoice-this cake deserves a loud hallelujah.

The crust is made from crushed up Biscoff cookies. The filling is vanilla ice cream mixed with Biscoff Spread and Heath toffee bits. The cake is topped off with chopped up Biscoff Cookies and more Heath toffee bits. The toffee bits compliment the Biscoff nicely. There is Biscoff love in every bite!

I love that this cake is easy to make and can be made in advance. I made the cake the day before our dinner and pulled it out of the freezer when we were ready for dessert. Josh told Kristen I was extra excited to serve dessert and she asked if Biscoff was involved. She is good…and luckily she gave the dessert two thumbs up:)

I think you will give this Biscoff Toffee Ice Cream Cake two thumbs up too! It is a great dessert for summertime! And July is National Ice Cream Month so you have to celebrate by making this ice cream cake! Enjoy!

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Biscoff Toffee Ice Cream Cake

This easy ice cream cake is made with Biscoff cookies, vanilla ice cream, Biscoff Spread, and Heath toffee bits. Make in advance and serve at summer parties.
5 from 4 votes


For the crust:

For the filling:

  • 1.5 quarts vanilla ice cream softened
  • 1 cup Biscoff spread
  • 1 cup Heath toffee bits or chopped up Heath candy bar

For the topping:

  • Biscoff cookies chopped
  • Additional Heath toffee bits or chopped up Heath candy bar


  • For the crust, preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. Press the mixture into the bottom and up the sides of a 10" springform pan. Bake crust for 8-10 minutes or until firm and set. Let cool completely.
  • In a large bowl, stir together ice cream , Biscoff Spread, and Heath toffee bits. Spread the ice cream mixture evenly over the cooled cookie crust. Smooth out the top and sprinkle with chopped Biscoff cookies and Heath toffee bits. Freeze until firm, about 6 hours or overnight.
  • Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Carefully remove cake from pan and place on a serving platter. Cut cake into pieces, using a sharp knife. Serve immediately.
  • Note-I use our food processor to crush the cookies for the crust. If the cake is hard to cut, run your knife under hot water and then cut. Look for Biscoff Spread by the peanut butter. You can find the cookies in the cookie aisle. You can also order them from Amazon. If you can't find Biscoff Spread, you can use Trader Joe's Cookie Butter.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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5 from 4 votes (4 ratings without comment)

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  1. How crazy is their…I LOVE Biscoff biscuits but don’t like the spread.??!!! I know crazy right! I should be arrested. Sounds like a fun dinner with a blogger friend!

  2. This looks so good! I have one quick question…do the toffee bits have almonds in them? The reason I ask is because my son has nut allergies like your husband and I just assumed that toffee bits were off limits.

    1. Josh can eat Heath bars/bits. There aren’t actual almonds, but there might be a trace of almonds so make sure you read the package carefully. They don’t bother him.

  3. Jeepers, I need to get some more Biscoff, my last jar ended up in some biscoff corn dogs! Love the stuff and your pie looks awesome..
    Take care.

  4. This might be considered divine inspiration. I am a little jealous I haven’t been to your place for dessert! Or dinner for that matter. You are on my bucket list! =)

  5. ok, I’m in love with this!! I bet you all had a wonderful time……Kristen said your kitchen was a DREAM!!

  6. Yum Maria! This includes all of my favorites as well. I love that it is no-bake, too. There’s no excuse NOT to make this beauty this summer!

  7. I like flying Delta solely for the reason that they serve biscoff cookies. SO DELISH! I love this ice cream cake version. totally decadent 🙂

  8. This looks so good, I almost don’t even know what to say. Ice cream cake is my fave type of cake EVAH!

  9. Ohhh.. divine! So glad you’ll had a great time! Love blogging friends meeting up in real life 🙂

  10. Definitely a lot of biscoff love in there! And I wish you made some to send to me 😉 I guess I will need to make this soon then!

  11. This looks great! First time I’m trying Bischof spread, never have seen in NY supermarket before.

  12. I made this over the weekend…it is AMAZING!!! Maybe even better than you imagine it to be. Make it, eat it, share with people you really like, blow off your diet for it…it’s totally worth it!

  13. My husband discovered Biscoff cookies on a Delta flight and has been obsessed with them ever since. He had no idea they were available in stores, so I surprised him with this ice cream cake yesterday for a cookout with friends. It was really easy, everyone loved it, and my husband says this is now his all-time favorite dessert!

  14. I first made this cake for my MIL for Mother’s Day as she adores Biscoff cookies and toffee. That was 3-4 years ago and I’ve made it regularly for family celebrations since. In our family this cake doesn’t survive past initial serving. Now I’ve spread the recipe to my side of the family and they’re hooked too. We’ve been known to eat it before it sets completely, diving in with spoons from the pan b/c no one can wait. Kudos on a fantastic recipe!

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