No-Bake Biscoff Ice-Cream Sandwiches Recipe
Introduction
No-bake Biscoff ice-cream sandwiches are a delightful treat combining the rich, caramelized flavor of Biscoff biscuits with creamy, dairy-free ice cream. Perfect for a simple dessert that doesn’t require an oven and is ready after some time in the freezer.
Ingredients
- 2 packs of Biscoff biscuits (500g)
- 420ml dairy-free whipping cream
- 300g vegan condensed milk
- 2 tablespoons smooth or crunchy Biscoff spread
Instructions
- Step 1: Line the base and sides of an 8×8” loose base or push-up tin with greaseproof or parchment paper.
- Step 2: Arrange a layer of Biscoff biscuits on the bottom of the lined tin with the Biscoff logo face down. Break or cut biscuits as needed to form an even layer.
- Step 3: In a medium mixing bowl, using an electric hand whisk or stand mixer with a balloon whisk, whip the dairy-free whipping cream, vegan condensed milk, and Biscoff spread together on high speed until thick and holding peaks, about 3-5 minutes.
- Step 4: Pour the whipped mixture over the biscuit layer without disturbing it. Use an offset spatula or the back of a spoon to spread evenly, pressing into the corners. Gently tap the tin on the work surface to release air bubbles.
- Step 5: Place another layer of Biscoff biscuits on top of the cream, aligning them to match the base layer for uniform sandwiches.
- Step 6: Freeze the tin for at least 6 hours, preferably overnight, until firm.
- Step 7: Once set, remove the slab from the tin by lifting the paper overhangs, then use a sharp knife to cut into bars.
- Step 8: Serve immediately and enjoy your no-bake Biscoff ice-cream sandwiches.
Tips & Variations
- For extra texture, add crushed Biscoff biscuits into the whipped cream mixture before spreading.
- Use crunchy Biscoff spread if you prefer a bit of crunch in the ice cream layer.
- Line the tin with double layers of parchment for easier removal.
- Try adding a drizzle of melted dark chocolate between layers for a richer flavor.
Storage
Store the ice-cream sandwiches in an airtight container in the freezer for up to one week. When ready to enjoy, let them sit at room temperature for a few minutes to soften slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular heavy cream instead of dairy-free whipping cream?
Yes, you can substitute regular heavy cream if you don’t require a dairy-free option. The texture and flavor will be slightly different but still delicious.
How do I prevent the biscuits from getting soggy?
By freezing the assembled sandwich bars promptly and keeping them well wrapped or in an airtight container, the biscuits will stay crisp when you serve the treats.
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No-Bake Biscoff Ice-Cream Sandwiches Recipe
- Total Time: 6 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
Delicious no-bake Biscoff ice-cream sandwiches made by layering creamy vegan biscoff-flavored filling between crunchy Biscoff biscuits. This easy-to-make frozen treat requires no baking and is perfect for satisfying your sweet tooth with minimal effort.
Ingredients
Base and Layers
- 2 packs of Biscoff biscuits (500g)
Filling
- 420ml dairy-free whipping cream
- 300g vegan condensed milk
- 2 tablespoons smooth or crunchy Biscoff spread
Instructions
- Prepare the Tin: Line the base and sides of an 8×8-inch loose base or push-up tin with greaseproof or parchment paper to prevent sticking and make removal easier.
- Arrange First Biscuit Layer: Place a layer of Biscoff biscuits at the bottom of the lined tin, positioning them with the Biscoff logo face down. Break or trim biscuits as necessary to create an even layer.
- Make the Filling: In a medium mixing bowl, using an electric hand whisk or stand mixer with balloon whisk attachment, combine dairy-free whipping cream, vegan condensed milk, and Biscoff spread. Whip on high speed until the mixture thickens and holds stiff peaks, which typically takes 3-5 minutes.
- Layer the Cream Filling: Pour the whipped Biscoff cream evenly over the biscuit layer, being careful not to disturb the cookies underneath. Use an offset spatula or the back of a spoon to spread the cream evenly, reaching into all corners. Gently tap the tin on the work surface to release air bubbles.
- Add Top Biscuit Layer: Arrange another matching layer of Biscoff biscuits on top of the cream, aligning with the base layer so the sandwiches hold together well when cut.
- Freeze to Set: Place the tin in the freezer and allow it to firm up for at least 6 hours, preferably overnight, until fully set.
- Remove from Tin: Once set, carefully push the ice-cream slab out of the tin or lift it out using the paper lining overhangs.
- Slice into Bars: Use a sharp knife to cut the ice cream and biscuits into individual sandwich bars.
- Serve and Enjoy: Serve immediately from the freezer and enjoy your delicious, dairy-free Biscoff ice-cream sandwiches.
Notes
- Ensure the biscuit layers are evenly placed to create neat sandwich bars.
- Use chilled equipment and ingredients to help the cream whip up properly.
- For best results, refrigerate the sandwiches for at least 6 hours or preferably overnight to allow them to fully set.
- Store leftover sandwiches in the freezer in an airtight container to maintain freshness.
- You can customize the filling by adding a splash of vanilla extract or cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Biscoff ice cream sandwiches, no bake dessert, vegan ice cream sandwich, dairy-free dessert, easy no bake recipe, frozen treats
