Easy No-Churn Biscoff Ice Cream Sandwich
These creamy No-Churn Biscoff Ice Cream Sandwiches are made with Lotus Biscoff spread, whipped cream, and crunchy biscuits for the ultimate easy frozen dessert - no ice cream machine needed.
Equipment
- 1 Rectangular Loaf Tin (23x11cm)
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Baking Sheet
Ingredients
- 200 g Condensed Milk
- 300 ml Double Cream
- 160 g Biscoff Spread melted
- ½ tsp Vanilla Extract
- A pinch of Sea Salt (optional)
- 12 Biscoff Biscuits
Instructions
- In a large mixing bowl, whisk the double cream until soft peaks form.300 ml Double Cream
- Add in condensed milk, melted Biscoff spread, vanilla extract, and sea salt. Fold the mixture gently until fully incorporated.200 g Condensed Milk, 160 g Biscoff Spread, ½ tsp Vanilla Extract, A pinch of Sea Salt
- Line a rectangular tray with baking sheet. Layer 6 biscuits at the bottom.12 Biscoff Biscuits
- Pour in the Biscoff mixture over the biscuits. Smooth the top using a spatula, then top with the remaining 6 biscuits.
- Place in the freezer to freeze for a minimum 6-8 hours.
- Let it sit at room temperature for a few minutes before slicing into individual sandwiches and serving.
Notes
Do not overwhip the cream. It would, otherwise, yield a grainy texture
Adding a pinch of sea salt cuts the sweetness and makes the Biscoff cookie butter flavour pop
You can swap the Biscoff biscuits with other biscuit brands or cookies
For storage: these ice cream sandwiches can be stored in an airtight container in the freezer for up to 2 weeks.