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.
Recipe from Two Peas & Their Pod
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.