Lotus Biscoff Ice Cream Cake 15 Minute Prep

I don’t really do trends. If I wouldn’t make it a year after it’s “trending” it wasn’t worth ooh-ing and aah-ing over. Biscoff or Lotus Spread or Cookie Butter - that stuff is a keeper. I have tried many recipes featuring this delicious spread and one with just the cookie, but this Biscoff Ice Cream Cake currently reigns supreme. Full disclaimer: I do have a soft spot of freezer friendly prep ahead desserts like this Nutella No Bake Cheesecake Loaf and Homemade Kulfi with Magic Crunch. They are the BEST for entertaining because they can be prepped ahead of time and look so pretty when served!

What’s in Biscoff Spread?

If you have ever wondered this you aren’t alone. The base for a Biscoff spread is the actual Lotus Biscoff cookie, a caramelized, cinnamon scented treat. Pakistani friends will recall the Candi biscuits we all grew up eating which tasted like a heftier crunchier Biscoff Cookie.

Ice Cream or Cake?

No Churn Ice Creams are my favourite. While I am the proud owner of an Ice Cream maker it requires more planning and freezer space than I usually have. No churn ice creams require about 5-7 minutes and a mixer. When I first started making this lotus dessert I fully intended for it to be just an ice cream, but we had a family birthday coming up and I thought it would be fun to freeze it in a cake tin. I loved the overall effect (and the fact that it required minimal effort!).

Choosing & Prepping the Cake Tin

The trickiest part for me was prepping the cake tin. The first time I tested it I was convinced I didn’t need to line the pan and that a little hair dryer action would loosen the cake up. That definitely did not go as planned. The second time around I lined the pan well and it was easy to manage.

Six Ingredients

Biscoff SpreadBiscoff cookiesCream Cheese - for an extra oomphCream - for that fluffy factorCondensed Milk - to sweeten and prevent icicles from formingVanilla Extract - to round it out

How to Make this Lotus Biscoff Ice Cream Cake

Whip the cream cheese smooth and gradually beat in the cream, beating till fluffy and stiff peaks form when you lift the beater out. Now mix in the condensed milk and vanilla extract. Dollop in some Biscoff (easier to mix than throwing in half a jar in one go), use the mixer to mix that in and then stir in your crushed biscuits. Transfer to your plastic lined tin and freeze for 4-6 hours or until very firm - you can add in some extra cookies on top (optional). Once the cake is set then cover it with plastic wrap to prevent freezer burn. Invert, decorate with a drizzle of thinned Biscoff (I use water) and crumbled cookies.

Storing the Cake

Since this is ice cream it keeps well in the freezer for months on end. If you have leftovers you can transfer them to a freezer safe box. I typically slice it up before doing that so I can use a smaller box and also so I can take it out more easily.