Biscoff Ice Cream Sandwiches (Printer-friendly)

Vanilla ice cream and melted Biscoff spread layered between spiced cookies for a crunchy frozen treat.

# What You Need:

→ 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

→ Sandwich Assembly

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

# How to Make It:

01 - Pour the cold heavy whipping cream into a large mixing bowl. Using an electric mixer on medium-high speed, beat until stiff peaks form, approximately 2 to 3 minutes. Be careful not to overwhip.
02 - Add the sweetened condensed milk, vanilla extract, and melted Biscoff spread to the whipped cream. Gently fold with a spatula until the mixture is smooth and uniformly combined, preserving as much air as possible.
03 - Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. Pour the ice cream base into the pan and smooth the surface with a spatula. Cover tightly and freeze for at least 4 hours or until completely firm.
04 - Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly, making it easier to scoop and spread.
05 - Arrange 8 Biscoff cookies flat side up on a parchment-lined baking sheet. Scoop approximately 1/4 cup of the softened ice cream onto each cookie. Top each with a second cookie and press down gently to create an even sandwich.
06 - If desired, roll the exposed edges of each ice cream sandwich in the crushed Biscoff cookies to create a decorative and crunchy coating.
07 - Return the assembled sandwiches to the freezer for 10 to 15 minutes to firm up before serving. Store any leftovers wrapped individually in plastic wrap for up to 1 week.

# Expert Tips:

01 -
  • No churn ice cream means you can make this without any fancy equipment beyond a mixer and a freezer.
  • The caramel spice from Biscoff spread rippled through the ice cream tastes far more sophisticated than the effort required.
02 -
  • If the ice cream melts too much while you are assembling, the sandwiches will seep and make a mess, so work quickly and keep everything as cold as possible.
  • The melted Biscoff spread can seize if your cream is too cold when you fold it in, so let the spread cool just slightly after melting before combining.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream because cold equipment whips faster and holds structure better.
  • Save the broken cookie crumbs from the bottom of the Biscoff package for the edge coating instead of crushing perfect cookies.

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