And at the very least, this ice cream cake certainly is, and it should go on the very top of your to-try list.
My friend, Beth, made it for a party we had last weekend. It is creamy. Rich. And just downright pure deliciousness. Like the kind that you have to pace yourself with, ‘lest you inhale a much larger slice than you’ll work off on the treadmill.
If you know what I mean.
If you haven’t yet discovered Biscoff spread, do seek it out. It’s a creamy spread that is made from speculoos cookies, which are a caramelized cookie that originated in Belgium some 80 years ago. Buttery, brown sugary, with a slightly similar flavor profile to gingersnaps. Although it used to be harder to find, most grocery stores now carry it in the peanut butter and Nutella section (and Amazon carries a huge assortment of Biscoff products).
Now once you get yourself hooked on the sinful deliciousness that is Biscoff (assuming it’s new to you), there are a ton of recipes you can make with it … and, likewise, there are a ton of Pinterest boards dedicated just to Biscoff right here – dig in!
*Sorry we missed you all last night – ended up down the shore without an internet connection. Book review coming soon.
Biscoff Toffee Ice Cream Cake
Original recipe is from Two Peas and Their Pod; recipe below includes Beth’s adaptations
Yield: Serves 8-10
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.
For the crust:
1 package crushed Biscoff cookies
4 Tablespoons unsalted butter, melted
For the filling:
two quarts churned low-fat vanilla ice cream, softened
1-1/2 jars Biscoff spread
1 cup Heath toffee bits (or chopped up Heath candy bar)
For the topping:
Biscoff cookies, chopped (approximately half a sleeve)
Additional Heath toffee bits (or chopped up Heath candy bar)
1. For the crust, preheat oven to 350 degrees F. Place crushed cookies and butter in a large bowl. Stir until combined. 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.
2. 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.
3. 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.Pin It