If your kitchen is your cozy corner and dessert is your quiet joy, you are going to love these Biscoff Ice Cream Sandwiches. They are simple, comforting, and that Biscoff flavor hits right in the sweet spot. This little recipe feels like a hug: no churn, no fuss, and it gives you that crunchy cookie plus creamy filling in every bite. If you like quick frozen desserts or want something to wow guests without drama, this is for you.

Why You’ll Love These Biscoff Ice Cream Sandwiches

There are so many good reasons to make these. First, they are no-churn and require only a few ingredients. The whipped cream base keeps the texture light and scoopable while the warmed Biscoff spread folds in to give a deep caramel and spice note. Second, the cookies give the perfect crunch and Biscoff double down on flavor. Third, the whole dessert comes together fast but freezes into something that feels special and homemade. Finally, this is one of those treats you can make ahead for parties, gifts, or just to rescue a hot day.

How to Prepare Biscoff Ice Cream Sandwiches

Ingredients

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

Directions

Prep the pan: Line a 9×9 inch pan with parchment paper on all sides so you can lift the block out easily later. Set aside.
Whip the cream: In a large mixing bowl, pour in the whipping cream and add the vanilla extract. Use an electric hand mixer to beat until firm peaks form. You want the cream to hold shape when you lift the beaters.
Warm the Biscoff spread: Microwave the Biscoff spread in short 15 second bursts until it is runny but not hot. Stir so it is smooth and pourable.
Fold the spread in: Slowly stream the warmed Biscoff spread into the whipped cream. Use a spatula to gently fold until no streaks remain. Take care not to deflate the whipped cream.
Layer the cookies: Arrange a single layer of Biscoff cookies on the bottom of the lined pan. Cut any cookies to fit along the edges if needed.
Add the cream layer: Pour the whipped Biscoff cream over the cookie layer and smooth it into an even layer with an offset spatula or the back of a spoon.
Top with more cookies: Place another layer of Biscoff cookies on top, matching the orientation of the bottom layer for neat slices.
Freeze: Freeze the pan for at least four hours, though overnight is best so the center fully firms.
Slice: Lift the block out by the parchment overhangs. Use a sharp knife to slice into sandwiches. Wipe the knife between cuts for clean edges.

Best Ways to Serve Biscoff Ice Cream Sandwiches

Serve them straight from the freezer for the best texture. Let them sit at room temperature for 2 to 3 minutes before serving if you want a slightly softer bite. These sandwiches are lovely with a small cup of coffee, strong tea, or a glass of cold milk. For a party, set them on a platter with a few whole Biscoff cookies, and sprinkles of crushed cookie crumbs for texture. You can also serve a small scoop of quick salted caramel sauce on the side for drizzling. If you enjoy pairing warm baked goods with frozen treats, try alongside Pumpkin Cream Cheese Bread for cozy seasonal vibes.

How to Store Leftover Biscoff Ice Cream Sandwiches

Wrap each sandwich individually in parchment or plastic wrap and place them in an airtight container or freezer bag. They keep well in the freezer for up to three weeks. If you plan to stack them, separate layers with parchment to prevent sticking. When ready to eat, pull a sandwich out and let it rest for a minute or two so the edges are easier to bite. Avoid refreezing melted sandwiches to keep texture and flavor fresh.

Expert Tips for Perfect Biscoff Ice Cream Sandwiches

Use cold cream and a chilled bowl for firmer whipped cream faster. This keeps the folding light and airy.
Warm the Biscoff gently. If it is too hot it can melt the whipped cream and make the texture runny. Warm it just enough to be pourable.
Fold, do not stir. Overmixing will deflate the whipped cream and result in a dense filling.
Trim cookie edges so sandwiches are neat and even. A sharp knife or small cookie cutter makes tidy shapes.
Freeze overnight if possible. Full freezing time gives cleaner slices and better sandwich structure.
For cleaner slices, run your knife under hot water and dry it between cuts. This helps cut the filled block without tearing.
Make ahead: assemble and freeze, then wrap and store. These are perfect to keep on hand for last minute desserts. For more make-ahead cozy recipes and tips, revisit the cinnamon rolls guide at Cream Cheese Cinnamon Sugar Rolls.

Delicious Variations of Biscoff Ice Cream Sandwiches

Chocolate dip: After slicing, dip half of each sandwich in melted chocolate and re-freeze until set.
Coffee swirl: Add a teaspoon of instant espresso dissolved in a tablespoon of warm water to the Biscoff before folding in for a mocha note.
Nut crunch: Press chopped toasted hazelnuts or almonds onto the edges for crunch and contrast.
Fruit twist: Layer thin slices of banana between the cookie and cream for a banana Biscoff combo.
Mini version: Use smaller cookie sizes and a loaf pan or mini tart pans to make party sized bites.

FAQs

Q: Can I use store bought whipped cream instead of whipping heavy cream?
A: You can, but store whipped cream is usually softer and may not hold up as well during mixing and freezing. For best texture, whip your own.

Q: Will the cookies get soggy after freezing?
A: The cookies soften slightly but will keep a pleasant bite. The brief resting at room temperature before eating helps the cookie and filling meld without being too hard.

Q: Can I use a different cookie if I do not have Biscoff?
A: Yes. Use another crunchy spiced cookie or even graham crackers, but keep in mind the signature Biscoff flavor is what makes this recipe special.

Q: How long do these stay fresh in the freezer?
A: Wrapped and stored in an airtight container, they keep best for up to three weeks. Beyond that they may pick up freezer flavors and texture can degrade.

Q: Is it possible to make these dairy free?
A: Try a full-fat coconut cream whipped until peaks, and use a dairy free cookie and spread if you can find one. Texture will be different but still delicious.