Biscoff Icebox Cake
Light, crunchy & tasty, this Biscoff Icebox Cake is perfect for summer! With fruit, cookies and whipped cream, this dessert is just heavenly!
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.