Biscoff Toffee Ice Cream Cake
User Reviews
5
Biscoff Toffee Ice Cream Cake
Description
The crust consists of crushed Biscoff cookies combined with melted butter and sugar, pressed into a springform pan and baked for 8 to 10 minutes until set and slightly firm. After cooling, a filling made by folding softened vanilla ice cream with Biscoff spread and chopped toffee bits is spread evenly over the crust. The cake is then frozen for several hours to solidify.
Prior to serving, additional chopped Biscoff cookies and Heath toffee bits are sprinkled on top to add texture and flavor. The cake is carefully unmolded and sliced, with the recommendation to warm the knife before cutting if the cake is very firm. The dessert marries creamy and crunchy elements with the distinctive caramelized spice of Biscoff cookies and the buttery crunch of toffee.
This ice cream cake requires advance preparation and freezing time but results in a rich, textural sweet treat suitable for special occasions or a change from traditional ice cream desserts.
Ingredients
For the crust:
- 1 2/3 cups Biscoff cookies crushed
- 1 tablespoon granulated sugar
- 4 Tablespoons butter melted, unsalted
For the filling:
- 1.5 quarts vanilla ice cream softened
- 1 cup Biscoff spread
- 1 cup Toffee bits or chopped up Heath candy bar, Heath brand
For the topping:
- Biscoff cookies chopped
- Heath toffee bits or chopped up Heath candy bar, additional
Instructions
- For the crust, preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. 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.
- 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.
- 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.
- Note-I use our food processor to crush the cookies for the crust. If the cake is hard to cut, run your knife under hot water and then cut. Look for Biscoff Spread by the peanut butter. You can find the cookies in the cookie aisle. You can also order them from Amazon. If you can't find Biscoff Spread, you can use Trader Joe's Cookie Butter.
User Reviews
Overall Rating
5
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