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biscoff icebox cake

(1)
ClubFoody avatar
Blue Ribbon Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

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

Blue Ribbon Recipe

This cold and creamy Biscoff icebox cake will be the dessert at all your summer cookouts and pool parties. The homemade whipped cream is not overly sweet and is a nice complement to the sweet strawberries. With their caramel and cinnamon flavor Biscoff cookies add flavor and a slight crunch. As the cake sits in the refrigerator, the cookies soften from the moisture of the whipped cream. Drizzling chocolate sauce over this no-bake dessert adds just the right amount of sweet chocolate flavor. So yummy!

— The Test Kitchen @kitchencrew
(1)
yield 8 servings
prep time 10 Min
method Refrigerate/Freeze

Ingredients For biscoff icebox cake

  • WHIPPED CREAM
  • 2 c
    cold heavy cream
  • 2 Tbsp
    powdered sugar
  • 1 1/2 tsp
    pure vanilla extract
  • 1/8 tsp
    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

  • Combine whipped cream ingredients in a bowl.
    1
    Combine all the whipped cream ingredients in a stand mixer. Using the whisk attachment, process until stiff peaks form.
  • Line a loaf pan with plastic wrap.
    2
    Line a 9 x 5-inch loaf pan with plastic wrap covering the inside completely. Leave extra length on the outside of the pan to wrap the cake later.
  • Spoon some of the whipped cream into the loaf pan.
    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.
  • Place Biscoff cookies in a layer over the whipped cream.
    4
    Place a single layer of cookies to cover the whipped cream.
  • Spread 1/3rd of the whipped cream over the cookies.
    5
    Spread 1/3 of the remaining whipped cream over the cookies.
  • Place a layer of sliced strawberries.
    6
    Place thinly sliced strawberries over the whipped cream.
  • Then add a layer of cookies.
    7
    Then a layer of cookies.
  • Spread more whipped cream over the cookies.
    8
    Spread another 1/3 of the reserved whipped cream over the cookies.
  • Then a layer of strawberries.
    9
    Then a layer of sliced strawberries.
  • Then a layer of cookies.
    10
    Then a layer of cookies.
  • Then top with remainder of the whipped cream and top with sliced strawberries.
    11
    Then the remaining whipped cream and top that with a layer of sliced strawberries.
  • Wrap with plastic wrap and chill.
    12
    Wrap the pan with the overhanging cling film and transfer to the freezer for 4 hours.
  • When time to serve, remove from loaf pan and drizzle with chocolate sauce.
    13
    When time to serve, unwrap the cake, invert it onto a serving plate and carefully remove the plastic wrap. Drizzle on chocolate sauce.
  • 14
    To view this refreshing & tasty summer frozen dessert on YouTube, click on this link >>> https://youtu.be/LH2OlBDEN2I
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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