These biscoff ice cream sandwiches are a cookie butter lover's dream! A simple no churn biscoff ice cream is sandwiched between two lotus biscuits. Keep them in the freezer to enjoy when the craving strikes!
If you like Biscoff cookie butter, you're going to love these No Churn Biscoff Ice Cream Sandwiches! A simple homemade ice cream is whipped and sandwiched between two Lotus Biscoff cookies. Simply freeze, slice into bars, and enjoy a deliciously refreshing ice cream sandwich whenever the craving strikes.
Made with just 4 natural ingredients, this recipe requires only 10 minutes of hands-on work. They are the perfect amount of sweetness, and have all the spiced goodness of Biscoff biscuits and Biscoff cookie butter.
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Why You'll Love This Recipe
- So much Biscoff! Homemade cookie butter ice cream is sandwiched between two Biscoff cookies.
- Made with just 4 simple ingredients. So you can feel good about your little treat.
- Keeps well in the freezer so you can enjoy a cold ice cream sandwich on a hot day.
- Just 10 minutes of hands-on prep time required.
Equipment Needed
- Stand mixer or electric hand mixer —to whip the cream for the no churn ice cream. You could do this by hand with a whisk, but it will be an arm workout.
- 9x5" loaf pan —the ingredient quantities for this recipe fit in a standard loaf pan. Double all quantities for use in an 8x8" square pan.
Ingredients & Substitutions
Here is everything you'll need to make these ice cream sandwiches:
- Lotus Biscoff cookies—of course you could use graham crackers or any other biscuit in a pinch.
- 35% heavy whipping cream—keep it cold until just before whipping.
- Vanilla extract
- Biscoff cookie butter spread—use store brand cookie butter if you cannot find Biscoff.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
Warm the container of Biscoff cookie butter in the microwave for 20-30 seconds until runny. Set aside to cool.
(1) Line a 9x5" loaf pan with plastic wrap. Arrange 9 Biscoff cookies along the bottom of the pan, logo side down.
(2) Using a stand mixer or a large bowl with an electric hand mixer, whip the heavy cream and vanilla extract together until stiff peaks form, about 5 minutes. Whisk in 120g of cookie butter.
Crush 4 Biscoff cookies into the bowl. Switch to a spatula and gently stir to distribute. Pour in the last 10g of cookie butter as a ribbon throughout the ice cream.
(3) Use a spatula to spread the ice cream over the cookies in the pan. Top with 9 more Biscoff cookies in the same orientation as the bottom ones, this time with logos up.
Cover with plastic wrap and place in the freezer for at least 8 hours.
(4) Remove from the freezer and use the plastic wrap to lift the block out of the pan. Use a sharp knife to slice along the cookies into 9 individual ice cream sandwiches. Enjoy straight from the freezer!
Storage
Store ice cream sandwiches in an airtight container in the freezer for up to 1 month.
Expert Tips
Here are some of my top tips and tricks for the best homemade ice cream sandwiches:
- I recommend using a scale to measure ingredients by weight for the best accuracy.
- Use cold 35% heavy whipping cream. It is important for getting the correct fluffy texture of the ice cream.
- Heat the Biscoff cookie butter slightly to allow it to pour easier.
- These bars are the perfect level of sweetness to me. If you like super sweet treats, add some sweetened condensed milk to the whipped cream and Biscoff spread mixture.
- Ensure you line up the cookies in the same orientation on the top and bottom.
- It is important to allow the bars to freeze completely so the ice cream solidifies and the cookies soften.
Frequently Asked Questions
Biscoff cookies and Biscoff cookie butter have a warm, spiced flavor thanks to several spices like cinnamon, ginger, and nutmeg. It is similar to a gingersnap and a graham cracker. The cookies are crisp and the cookie butter is thick like peanut butter.
No churn ice cream is a method involving whipped cream and usually sweetened condensed milk. When frozen is has a delightful fluffy texture that does not require use of an ice cream machine. This recipe swaps the condensed milk for meted Biscoff cookie butter.
These Biscoff Ice Cream Sandwiches are the ultimate treat for a hot day! They're crispy, creamy, and perfectly sweet with the classic Biscoff spice flavor. Since they're made with just 4 ingredients, this recipe is an easy treat to whip up.
More Desserts
Have you made these Biscoff ice cream sammies? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Biscoff Ice Cream Sandwiches (No Churn!)
Equipment
- Electric mixer or blender
Ingredients
- 22 Biscoff cookies
- 200 ml heavy whipping cream keep cold
- 1 tablespoon vanilla extract
- 130 g Biscoff cookie butter spread separated into 120g and 10g
Instructions
- Warm the container of Biscoff cookie butter in the microwave for 20-30 seconds until runny. Set aside to cool.
- Line a 9x5" loaf pan with plastic wrap. Arrange 9 Biscoff cookies along the bottom of the pan, logo side down.
- Using a stand mixer or a large bowl with an electric hand mixer, whip the heavy cream and vanilla extract together until stiff peaks form, about 5 minutes. Whisk in 120g of cookie butter.
- Crush 4 Biscoff cookies into the bowl. Switch to a spatula and gently stir to distribute. Pour in the last 10g of cookie butter as a ribbon throughout the ice cream.
- Use a spatula to spread the ice cream over the cookies in the pan. Top with 9 more Biscoff cookies in the same orientation as the bottom ones, this time with logos up.
- Cover with plastic wrap and place in the freezer for at least 8 hours.
- Remove from the freezer and use the plastic wrap to lift the block out of the pan. Use a sharp knife to slice along the cookies into 9 individual ice cream sandwiches. Enjoy straight from the freezer!
Notes
- If you can't find Biscoff brand cookie butter, use a store brand.
- Heavy whipping cream must be 35% in order to whip properly.
- It is important to allow the bars to freeze completely so the ice cream solidifies and the cookies soften.
- Store ice cream sandwiches in an airtight container in the freezer for up to 1 month.
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