Focused recipe
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
American Updated 12/20/2025
Ingredients
Measured from the catalog payload.
- 500 ml nestle all-purpose cream
- 8 oz carnation condensed milk
- 13.4 oz biscoff spread creamy variety
- 40 pieces lotus biscoff cooky
Instructions
7 cooking steps
- Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
- Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
- Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
- In a 9x9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
- Cover and freeze for 2-3 hours until firm.
- Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
- Refrigerate for 1 hour until topping sets. Slice and serve cold.
Catalog details
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Dessert creamy, make-ahead, no-bake, party food Public recipe Revision 1