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BISCOFF ICE CREAM SANDWICHES

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Biscoff Ice Cream Sandwich Recipe

Introduction

Indulge in the delightful combination of creamy no-churn Biscoff ice cream sandwiched between crunchy Biscoff biscuits. This recipe offers a decadent treat perfect for warm days or anytime you crave a sweet, satisfying dessert.

Equipment Needed

  • 1 electric hand mixer
  • 1 9×9″ pan

Ingredients

  • 30 Biscoff cookies
  • 400 g whipping cream or heavy cream
  • 1 tablespoon vanilla extract
  • 200 g Biscoff spread, warmed until runny

Instructions

Preparation

  1. Line a 9×9″ pan with parchment paper, ensuring all sides are covered. Set aside.

Whipping the Cream

  1. In a large mixing bowl, combine whipping cream and vanilla extract.
  2. Use an electric hand mixer to beat until the cream forms firm peaks.

Adding Biscoff Spread

  1. Warm the Biscoff spread in the microwave in 15-second intervals until it’s runny.
  2. Slowly stream the warmed Biscoff spread into the whipped cream while folding with a spatula until well combined with no streaks.

Layering the Ingredients

  1. Arrange a layer of Biscoff cookies at the bottom of the lined pan. Cut the cookies if needed to fit.
  2. Pour the whipped cream mixture over the cookie layer, smoothing it into an even layer with an offset spatula.
  3. Place another layer of Biscoff cookies on top, matching the orientation with the bottom layer.

Freezing

  1. Freeze the assembled pan for at least 4 hours, preferably overnight.

Serving

  1. Lift the frozen block out of the pan using the parchment paper overhangs.
  2. Slice into desired sizes to create Biscoff ice cream sandwiches.

Tips

  • Ensure the Biscoff spread is warmed just enough to be pourable but not too hot to avoid melting the cream.
  • Customize the cookie layers by adding extra Biscoff cookies for more crunch.
See also  Crunchy Cucumber and Apple Salad with Yogurt Mustard Dressing

Nutrition Information (per serving)

  • Calories: 550 kcal
  • Carbohydrates: 56 g
  • Protein: 7 g
  • Fat: 34 g
  • Saturated Fat: 15 g
  • Polyunsaturated Fat: 4 g
  • Monounsaturated Fat: 6 g
  • Cholesterol: 57 mg
  • Sodium: 285 mg
  • Potassium: 139 mg
  • Fiber: 2 g
  • Sugar: 23 g
  • Vitamin A: 736 IU
  • Vitamin C: 0.3 mg
  • Calcium: 74 mg
  • Iron: 2 mg

FAQs

Can I use a different type of cookie for this recipe?
Yes, you can substitute Biscoff cookies with other types of cookies like graham crackers or vanilla wafers for a variation.

How long can these ice cream sandwiches be stored in the freezer?
These sandwiches can be stored in an airtight container in the freezer for up to 2 weeks. However, for the best texture and flavor, consume them within the first week.

Can I make this recipe without an electric hand mixer?
While an electric hand mixer makes whipping the cream easier, you can whip the cream by hand using a whisk, although it will require more effort and time.

Can I use whipped topping instead of heavy cream?
Using whipped topping may alter the texture and flavor of the ice cream. Heavy cream provides a richer and creamier result compared to whipped topping.

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