BISCOFF ICE CREAM SANDWICHES! Easy recipe

Ingredients

• 600 ml Thickened Cream (chilled, use heavy whipping cream if thickened cream unavailable)
• 1 can (395 g) Sweetened Condensed Milk (full‑fat, unopened)
• 200 g Biscoff Spread (about half a standard 350 g jar, melted)
• 200 g Biscoff Biscuits (approximately 12‑15 biscuits, whole)
• 1 sheet Parchment Paper (to line the tin for easy removal)

Instructions

1. Whip the Cream

   Pour the chilled thickened cream into the mixing bowl and whip on medium‑high speed until stiff peaks form.

   Time: PT5M

2. Add Condensed Milk

   Gradually pour the sweetened condensed milk into the whipped cream, folding gently with the spatula until fully incorporated.

   Time: PT3M

3. Melt Biscoff Spread

   Place the Biscoff spread in a small saucepan over low heat, stirring constantly until smooth and fully melted.

   Time: PT5M

4. Swirl Biscoff Into Cream Mixture

   Drizzle the melted Biscoff spread over the cream‑condensed milk mixture and gently fold until you see swirls, but the mixture should remain mostly white.

   Time: PT3M

5. Prepare the Tin

   Line the loaf pan with parchment paper, allowing excess to hang over the sides for easy removal later.

   Time: PT2M

6. Create Bottom Biscuit Layer

   Arrange Biscoff biscuits in a single, overlapping row on the bottom of the lined tin, all facing the same direction.

   Time: PT2M

7. Add Cream Mixture

   Pour the Biscoff‑swirled cream mixture over the bottom biscuits, spreading evenly with the spatula.

   Time: PT2M

8. Top Biscuit Layer

   Place the remaining Biscoff biscuits on top of the cream layer, again all facing the same direction as the bottom layer.

   Time: PT2M

9. Freeze Until Firm

   Cover the pan with plastic wrap and place it in the freezer for at least 2 hours, or until the dessert is solid and firm to the touch.

   Time: PT2H

10. Slice and Store

    Lift the set block out using the overhanging parchment paper, place on a cutting board, and slice into 8 equal bars. Transfer bars to an airtight container and keep frozen.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

5 g

Carbohydrates

70 g

Fat

45 g

Fiber

2 g