Biscoff Ice Box Cake
September 18, 2026
: 15 min
: 8 min
: 6 hr
: Easy
Biscoff Cookie lovers, this one is for you! This ice cream cake is creamy, dreamy, and packed with cookie butter goodness in every single bit. It is a sweet and rich dessert so a small piece goes a long way, making it a great dessert for a gathering.
Ingredients
- For Crust:
- 1 8 ounce package of Biscoff Cookies
- 1/4 cup melted butter
- For Filling:
- 1/2 Gallon of your favorite vanilla ice cream
- 1 cup Biscoff Cookie Butter
- 1 cup Heath Bits O Brickle English Toffee
- For Topping
- 1 8 ounce container Cool Whip
- 1/4 cup melted Biscoff Cookie Butter
- 1/4 cup Heath Bits O Brickle English Toffee
Directions
- Step 1 For the crust, preheat oven to 350.
- Step 2 Place cookies in food processor and pulse until fine.
- Step 3 Place crushed cookies and butter in a mixing bowl. Stir until combine.
- Step 4 Press the mixture into the bottom and up the sides of a 9″ springform pan. (Use the bottom of a measuring cup to pack and mold crust into pan)
- Step 5 Bake crust for 8-10 minutes or until firm and set. Let cool completely.
- Step 6 While crust is baking, place ice cream in a mixer.
- Step 7 Beat ice cream until smooth.
- Step 8 Add Biscoff Cookie Butter. Mix together until completely incorporated. Turn off.
- Step 9 Add Heath Toffee Bits and stir into ice cream mixture by hand.
- Step 10 Once crust is cool, pour ice cream mixture into pan.
- Step 11 Top with Cool Whip and spread evenly over ice cream.
- Step 12 Melt 1/4 cup of Biscoff Cookie Butter and drizzle over top of cake.
- Step 13 Sprinkle 1/4 cup of Heath Toffee Bits on top of cake.
- Step 14 Place in freezer for at least 6 hours or over night.
- Step 15 Before serving remove from freezer for 5 to 10 minutes.
- Step 16 Run a knife around the edge of the spring form pan and release.
- Step 17 Serve immediately.
- Step 18 Enjoy!
