Biscoff Toffee Ice Cream Cake
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.
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!
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.
Yield: Serves 8-10
For the crust:
- 1 2/3 cups crushed Biscoff cookies
- 1 tablespoon granulated sugar
- 4 Tablespoons unsalted butter, melted
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.
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