Biscoff might be the very thing that sweet dreams are made of.
And at the very least, this ice cream cake certainly is, and it should go on the very top of your to-try list.
Trust me.
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!
Happy weekend!
*Sorry we missed you all last night – ended up down the shore without an internet connection. Book review coming soon.
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