Description
Biscoff Icebox Cake: A Creamy, No-Bake Dessert Made with Lotus Biscoff Biscuits
Ingredients
- 1 cup heavy cream, cold (250 ml)
- 1/4 cup sweetened condensed milk (70 g)
- 1/2 cup Lotus Biscoff spread (140 g)
- For assembling:
- 1/4 cup Lotus Biscoff spread for drizzling (70 g)
- 20 Lotus Biscoff biscuits
Instructions
- Whip the cold heavy cream in a large bowl until soft peaks form.
- Mix the sweetened condensed milk and Biscoff spread in a separate bowl until smooth.
- Gently fold the whipped cream into the Biscoff mixture.
- Spread a layer of the cream mixture in a serving dish. Add a layer of Lotus Biscoff biscuits and drizzle with more Biscoff spread.
- Continue layering until ingredients are used up, finishing with a cream layer.
- Chill in the fridge for at least 4 hours or overnight.
- Slice and serve!
Notes
- Make it a day ahead to allow the flavors to meld together.
- Add a drizzle of melted chocolate for a richer flavor.
- For extra crunch, sprinkle crushed nuts between the layers.
- Prep Time: 15 minutes
- Chill Time: 4 hours