Biscoff Icebox Cake
It doesn’t matter which season it is, we like to entertain. During the hot summer months though, I don’t make anything too complicated. It has to be easy. When it comes to dessert 🥧🍩, if I can avoid turning the oven on, it’s a big bonus!
There are a few desserts that I reserve especially for summer like Fruit Salad 🍊🍍🥝, Granita di Caffè Con Panna, Key Lime Pie, Charlotte, Pavlova, Semifreddo, Mango Purée with Mixed Berries and Cointreau, Orange Vanilla Fruit Dip, Zabaione, Lemon Meringue Pie 🍋🥧, Peach Cobbler, and more including this one… Biscoff Icebox Cake!
Light, crunchy, and so tasty 😋, this is the perfect dessert when it’s hot outside! With whipped cream, Biscoff cookies and thinly sliced strawberries, topped with a drizzle of chocolate sauce, this is a cake that everyone will love. In takes 10 minutes to assemble, pop it in the freezer for 4 hours, and later on, you have a refreshing sweet treat to serve.
This Biscoff Icebox Cake is similar to a Trifle or Charlotte. As for the taste, it’s pretty close to a Strawberry Shortcake but lighter! It’s a very easy recipe, exactly what we are all looking for during the hot months of the year 😉.
David and I never had Lotus Biscoff cookies until we went to Hawaii in 2009. We were flying 🛫 with Alaskan Airlines and on the plane, they served us a little package of 2. OMG, they were so delicious! With a nice hint of ginger, cinnamon, and nutmeg, they reminded me of a blend between my Gingerbread Cookies and my Spice Cake.
As soon as we got back from our trip, we went grocery shopping across the border in Bellingham, WA and bought a box of Biscoff Cookies. A few years later, we were finally able to buy some at Costco Canada 🍁. Since then, there’s always some of those Belgian cookies in my pantry…
Prior to that, when I was making my Icebox Cake, I used sheets of graham crackers. Hey, don’t get me wrong… I still use them but if I want to switch it up and elevate my dessert, I use those cookies instead! It’s exactly the same recipe; whipped cream and sliced strawberries 🍓 and then when ready to serve, I drizzle some of my chocolate sauce on top… y-u-m-m-y! Another alternative is to drizzle on some Biscoff Cookie Butter and if you opt for that, warm it up a little to thin it out so it’s easier to handle…
Although I like using strawberries, other fruits can be a tasty substitute like blueberries, mangoes 🥭, bananas 🍌, peaches 🍑, or a mix of them; have fun with it, it’s a summer cake! For the 4th of July, combine strawberries and blueberries together. As we know, berries can go bad pretty quickly so here’s a great tip to keep them fresh longer… Berries • How to Keep Them Longer
Biscoff cookies is the preferred ingredient but nothing is stopping you to swap them with other cookies such as Oreos, Gingersnaps, Dad’s Oatmeal, butter cookies like the Social Tea, etc. Use Lorna Doone or homemade shortbread cookies, encourage the girl scouts 👧 by buying a couple boxes from them. Make this dessert with my Lemon Rosemary Madeleines… and the list goes on!
With layers of yumminess, this Biscoff Icebox Cake is the ideal summer dessert! It’s extremely easy to make 👩🍳 and a few hours later, there’s a flavorful sweet treat to enjoy! Don’t make your life complicated and simply make this refreshing recipe…
Bon Appétit! 🍽
Here are more scrumptious cake recipes for you to try… 😀
– Creamy Cheesecake
– Black Forest Cake
– Cranberry Orange Bundt Cake
– Tropical Pineapple Upside Down Cake
– Chocolate Lava Cake with Caramel
– Blueberry Cake
– Coffee Cake
and for even more dessert recipes 🍩🥧, click on this link… Recipe Category • Dessert
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Biscoff Icebox Cake
Hover to scale
Ingredients
WHIPPED CREAM
- 2 cups cold heavy cream
- 2 tbsp. powdered sugar tips & tricks
- 1 1/2 tsp. pure vanilla extract
- 1/8 tsp. ground Himalayan sea salt
CAKE
- 36 Biscoff cookies, or as needed
- 1 1/2 cups fresh strawberries, washed, drained, hulled and thinly sliced
- 1/4 cup chocolate sauce, or as needed see Recipe
Directions
- In a bowl of a stand mixer, combine all the whipped cream ingredients and using a whisk attachment, process until stiff peaks form.
- 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.
- 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 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.
- 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.
- Wrap the pan with the overhanging cling film and transfer to the freezer for 4 hours.
- When time to serve, unwrap the cake, invert it onto a serving plate and carefully remove the plastic wrap. Drizzle on chocolate sauce.
Don't forget to rate and comment on this recipe!
