Biscoff Ice Cream Sandwiches (Printable)

Vanilla ice cream tucked between spiced Biscoff cookies for a frozen caramel-kissed treat.

# What You'll Need:

→ For the Ice Cream Base

01 - 2 cups heavy whipping cream, cold
02 - 1 cup sweetened condensed milk
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup Biscoff cookie spread, melted until pourable

→ For Assembly and Coating

05 - 16 Biscoff cookies
06 - 1/2 cup crushed Biscoff cookies (optional, for edge coating)

# Directions:

01 - In a large mixing bowl, whip the cold heavy cream using an electric mixer on medium-high speed until stiff peaks form, approximately 2 to 3 minutes.
02 - Gently fold the sweetened condensed milk, vanilla extract, and melted Biscoff spread into the whipped cream using a spatula. Work in smooth, sweeping motions to maintain the airy texture until fully combined.
03 - Transfer the mixture into a loaf pan lined with parchment paper. Smooth the surface evenly, then cover tightly and freeze for at least 4 hours or until completely firm.
04 - Remove the ice cream from the freezer and let it rest at room temperature for about 5 minutes to soften slightly for easier scooping.
05 - Arrange 8 Biscoff cookies flat side up on a baking sheet. Scoop approximately 1/4 cup of ice cream onto each cookie, then top with a second cookie. Gently press down to form an even sandwich.
06 - If desired, roll the exposed edges of each sandwich in crushed Biscoff cookies to coat. Place the assembled sandwiches back on the baking sheet.
07 - Return the sandwiches to the freezer for 10 to 15 minutes to firm up before serving.

# Expert Tips:

01 -
  • No churn ice cream means you skip the machine entirely and still get impossibly creamy results.
  • The spiced caramel flavor from Biscoff pairs beautifully with the cold vanilla base in a way that surprises everyone.
  • They come together with barely any active work and look like something from a boutique ice cream shop.
02 -
  • Freeze the assembled sandwiches for at least fifteen minutes before serving or they will slide apart the moment you pick them up. I learned this the messy way on a warm patio.
  • If the Biscoff spread is too thick to swirl, microwave it for fifteen seconds and stir before adding it to the cream. Cold spread will clump and refuse to cooperate.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and it will whip in half the time with better volume.
  • Work quickly when assembling because the ice cream melts faster than you expect and a warm spatula dipped in hot water helps smooth the edges cleanly.

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