Biscoff Ice Cream Sandwiches (Printable Version)

Vanilla ice cream swirled with Biscoff spread, sandwiched between spiced caramelized cookies and frozen until perfect.

# Ingredient List:

→ Ice Cream Filling

01 - 2 cups premium vanilla ice cream, slightly softened
02 - 2 tablespoons Biscoff spread

→ Cookies

03 - 16 Biscoff biscuits

→ Optional Garnish

04 - 1.75 ounces melted chocolate
05 - 2 tablespoons crushed Biscoff cookies

# How to Make:

01 - Line a baking sheet with parchment paper and arrange 8 Biscoff biscuits flat side up.
02 - In a medium bowl, gently swirl the Biscoff spread into the softened vanilla ice cream. Do not over-mix; aim for a marbled effect with visible ribbons of Biscoff throughout.
03 - Spoon equal portions of the Biscoff-swirled ice cream onto each of the 8 arranged biscuits, spreading it evenly to the edges.
04 - Place the remaining 8 biscuits on top to form sandwiches. Gently press together until the ice cream reaches the edges.
05 - If desired, dip half of each sandwich into melted chocolate and sprinkle with crushed Biscoff cookies for added texture and flavor.
06 - Place the assembled sandwiches on the lined baking sheet and freeze for at least 2 hours, or until completely firm.
07 - Remove from the freezer and serve immediately for the best texture and flavor.

# Expert Tips:

01 -
  • These take almost zero effort but look like you spent all day, which is the best kind of recipe magic.
  • The swirl of Biscoff through vanilla ice cream creates ribbons of spiced caramel that make each bite slightly different from the last.
02 -
  • Let the ice cream soften just enough to stir, because if it melts into liquid the texture will turn icy and grainy after freezing.
  • Freeze the assembled sandwiches on the tray before transferring them to a container, since stacking them too early creates a single giant block you will have to chisel apart.
03 -
  • Slightly frozen sandwiches are easier to dip in chocolate without the ice cream sliding off, so give them a thirty minute head start in the freezer before the coating step.
  • The real secret is restraint with the Biscoff spread, since too much mixing kills the swirl and turns it into uniform butterscotch ice cream that loses all its visual charm.

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