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–+ servings
partial ¾ view of a biscoff ice cream cake
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Lotus Biscoff Ice Cream Cake

Creamy rich ice cream cake perfect for dinner parties!
Course Dessert
Cuisine American, Canadian
Servings 10
Author Sarah Mir

Equipment

  • 1 bundt cake pan or any 6 cup + capacity pan
  • electric beater/mixer

Ingredients

  • 4 oz cream cheese
  • 2 cups whipping cream/heavy cream
  • 300 ml condensed milk
  • 1 tsp vanilla extract
  • 400 g jar of biscoff
  • 200 g lotus biscoff cookies

Instructions

  • Prep your pan by lining it well with plastic wrap
  • Whip the cream cheese until smooth and then gradually beat in the cream, whipping until stiff peaks form
  • Pour in the condensed milk and the vanilla extract and beat until combined
  • Dollop in 200g (half of the 400g jar of biscoff) into the mix - dollops mix in faster and mix on low for 45 seconds or until most of it blends in
  • Roughly break 8-10 biscuits and add them in.
  • Pour your base into the pan (or box if you're eating it like ice cream!) and freeze for 4-6 hours
  • When it's time to serve thin out the remaining biscoff with a little hot water to make it pourable and crush some biscuits for decorating.
  • Invert the ice cream cake onto your dish, drizzle over the biscoff and add crushed biscuits.

Notes

  • Once the cake is frozen then you can add another layer of plastic wrap on top to prevent freezer burn.