Biscoff Icebox Cake Recipe

What Is A Biscoff Icebox Cake?

Icebox cakes are no-bake cake recipes where something creamy (think whipping cream or mascarpone) is layered with cookies (in this case, Biscoff) and then left in the fridge to set.

It’s a chilled cake (pun intended 100%) that sometimes has add-ins like mangos. In this recipe, the add-in is Biscoff cookie butter made by Lotus Biscoff, the most popular brand for speculoos. The biscuits and the butter are downright delicious—caramelized, nutty, and crispy – all of which you get to enjoy in the rich speculoos cake.

Why You'll Love This Biscoff Cake

All it asks for are 4 ingredients, a dish, and an icebox

Low-fuss and fabulous dessert for summer

Easy freezer cake that’s so, so fun to make

100% a crowd-pleaser

How To Make Biscoff Icebox Cake

Step 1: Whip the cream into the perfect soft-medium peaks by beating together icing sugar and cream.

Step 2: Add in the Biscoff butter and beat for about 30 to 45 seconds until the butter is just mixed in.

Step 3: It’s time to layer the Lotus ice cream cake.

• Start with biscuits, covering the bottom of the dish with whole cookies.
• Plop some whipped cream on top, then build the next cookie layer.
• Keep repeating until you run out of whipped cream.
• I made 2 layers.

Step 4: Smooth the top cream layer. While you can leave it as-is, I was in the mood and decided to create swirls using melted Biscoff butter. The final touch was decorating the edges with more Lotus Biscoff cookies.

Step 5: Let the Biscoff fridge cake chill in the freezer overnight. Or at least for 8 hours.

Final step: Cut a generous square and enjoy. (You don’t need to do a single additional thing when serving.)

Pro Tips

• Be careful not to overbeat the cream. You want it whipped, not turned into butter.
• If you’re using a loaf pan, line it with clingwrap or parchment paper. Leave some overhang to make removing the cake easy and mess-free. I couldn’t be bothered with getting a pan ready, so I just used a freezer-friendly ceramic dish.
• To oomph up the lotus cookie cake, you can either spoon melted Biscoff on top or draw a line using a piping bag and then, with the tip of a toothpick, swirl.
• Icebox cake recipes are messy if they are not served frozen immediately. Especially here as it's so hot! So, either have it nice and cold or surrender to a melting dessert.
• I used a 9 x 5.5 -inch dish. You can also use an 8 or 9-inch dish, as I did for my mango icebox cake.

Ingredient Subs For Biscoff Cookie Cake

Butter: Lotus Biscoff butter is not essential to cookie butter cake recipes. Any brand of cookie butter will work wonderfully here.

Cookie: Any speculoos you can get your hands on are fine. Lotus Biscoff cookies are merely the easiest and most popular. A good Indian substitute is Parle G.

Whipping cream: My choice for the Biscoff icebox cake was Amul cream with 35% fat content. But I’d say stick to what's easily available to you. And if you want to make the cream richer, nix the icing sugar and use condensed milk, as I did for my mango float cake.

More Easy No-Bake Desserts

Easy Lemon Tiramisu RecipeThe Best Mango Mousse Recipe! (3 Ingredients)Strawberry TiramisuChocolate Orange Tart