Real Recipes From Real Home Cooks ®

biscoff icebox cake

Recipe by
Francine Lizotte
Surrey South, BC

With fruit, cookies and whipped cream, this delicious frozen dessert is perfect for summer!

yield 8 servings
prep time 10 Min
method Refrigerate/Freeze

Ingredients For biscoff icebox cake

  • 2 c
    cold heavy cream
  • 2 Tbsp
    powdered sugar
  • 1 1/2 tsp
    pure vanilla extract
  • 1/8 tsp
    ground himalayan sea salt
  • CAKE
  • 36
    biscoff cookies, or as needed
  • 1 1/2 c
    fresh strawberries, washed, drained, hulled and thinly sliced
  • 1/4 c
    chocolate sauce, or as needed

How To Make biscoff icebox cake

  • 1
    In a stand mixer, combine all the whipped cream ingredients and using a whisk attachment, process until stiff peaks form.
  • 2
    Line a 9 x 5-inch loaf pan with plastic wrap covering the inside completely, leaving extra length on the outside of the pan to wrap cake later.
  • 3
    Scoop a small amount of whipped cream to cover the bottom of the pan and spread it out evenly. Divide the remaining whipped cream in 3 equal portions.
  • 4
    Place a single layer of cookies to cover the whipped cream before scooping up 1/3 whipped cream; spread evenly. Place thinly sliced strawberries and then a layer of cookies.
  • 5
    Evenly spread another 1/3 whipped cream, cover with a single layer of fruit and then cookies. Spread remaining 1/3 whipped cream, then final layer of strawberries and finish with cookies.
  • 6
    Wrap the pan with the overhanging cling film and transfer to the freezer for 4 hours.
  • 7
    When time to serve, unwrap the cake, invert it onto a serving plate and carefully remove the plastic wrap. Drizzle on chocolate sauce.
  • 8
    To view this refreshing & tasty summer frozen dessert on YouTube, click on this link >>>