Making biscoff ice cream sandwiches
Making biscoff ice cream sandwiches is a easy American recipe that serves 8. 250 calories per serving. Recipe by josh ernst on YouTube.
Prep: 35 min | Cook: PT0M | Total: 45 min
Cost: $8.51 total, $1.06 per serving
Ingredients
- 2 cups Heavy Cream (cold, preferably 35% fat)
- 1 can (14 oz) Sweetened Condensed Milk (full‑fat, unopened)
- 12 cookies Biscoff Cookies (about 1 cup crushed for flavor, plus extra for layers)
- 1 pinch Salt (enhances flavor)
Instructions
Crush Biscoff Cookies
Place 8‑10 Biscoff cookies in the food processor and pulse until fine crumbs form. If you don’t have a processor, put the cookies in a zip‑top bag and crush with a rolling pin.
Time: PT5M
Blend Some Cookies Into the Base
Transfer about 1/2 cup of the crushed cookies to a small bowl and set aside; the rest will be used for layering later.
Time: PT2M
Combine Cream and Condensed Milk
In a large mixing bowl, pour the heavy cream and the can of sweetened condensed milk. Add a pinch of salt.
Time: PT3M
Whip the Ice‑Cream Base
Using a hand whisk, whip the mixture vigorously for about 20 minutes until it thickens and holds soft peaks. The mixture should roughly double in volume.
Time: PT20M
Fold in Cookie Chunks
Gently fold the reserved 1/2 cup of crushed Biscoff crumbs into the whipped cream mixture until evenly distributed.
Time: PT3M
Line the Bottom of the Dish
Arrange whole Biscoff cookies in a single layer on the bottom of the freezer‑safe dish, slightly overlapping if needed.
Time: PT3M
Add the Ice‑Cream Base
Pour the whipped ice‑cream mixture over the bottom cookies, spreading it evenly with a spatula.
Time: PT2M
Top Layer of Cookies
Place the remaining whole Biscoff cookies on top of the ice‑cream layer, pressing lightly so they adhere.
Time: PT2M
Cover and Freeze
Cover the dish tightly with plastic wrap (or a lid) and place it in the freezer for at least 24 hours to set.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Wheat, Soy
Ingredient Substitutions
- Instead of Heavy Cream: Half-and-half (will be less rich), Coconut cream (dairy‑free, alters flavor)
- Instead of Sweetened Condensed Milk: Homemade sweetened condensed milk (milk + sugar), Evaporated milk + 1/2 cup sugar
- Instead of Biscoff Cookies: Speculoos cookies, Ginger snap cookies (different spice profile)
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Mixing Bowl
- Hand Whisk
- Food Processor or Zip‑Top Bag + Rolling Pin
- Spatula
- Freezer‑Safe Dish (9×9‑inch pan or similar)
- Measuring Cups
- Plastic Wrap
Critical Steps — Do Not Skip
- Whipping the cream and condensed milk for the full 20 minutes to achieve a thick, airy base.
- Folding in the cookie crumbs gently to keep the mixture aerated.
- Freezing the assembled sandwich for a full 24 hours before serving.
Chef Tips from the Video
- Chill the mixing bowl and whisk in the freezer for 10 minutes before whipping for faster aeration.
- For extra crunch, drizzle a thin layer of melted chocolate over the top cookies before freezing.
- Use a kitchen scale for precise cookie weight (about 120 g total) if you want consistent results.
Troubleshooting
Ice cream is too soft after 24 hours.
Leave it in the freezer an additional 4‑6 hours. Make sure the freezer temperature is set to 0°F (‑18°C) or colder.
Ice cream has large ice crystals.
Whip the cream longer to incorporate more air, and ensure the mixture is well‑chilled before whipping.
Cookies sink to the bottom.
Layer whole cookies first (step 6) and add the ice‑cream base gently so it doesn’t displace them.
Storage
Refrigerator: Can be kept in the fridge for up to 3 days, but texture will soften.
Freezer: Best stored in the freezer for up to 1 month; keep well‑wrapped.
Room temperature: Not recommended; ice cream will melt quickly.
Make-Ahead Tips
- Prepare the ice‑cream base up to step 5 and store it covered in the refrigerator for up to 24 hours before assembling.
- If you want a firmer sandwich, increase the freeze time to 36 hours.
Frequently Asked Questions
What is the cultural significance and history of Biscoff ice cream sandwiches in American dessert culture?
Biscoff cookies originated in Belgium and have become a popular snack in the United States. Combining them with ice cream creates a modern, no‑churn dessert that reflects the American love for indulgent, convenience‑focused treats.
What are the traditional regional variations of Biscoff‑flavored desserts in European cuisine?
In Belgium and the Netherlands, Biscoff (speculoos) is often used in spreads, cheesecakes, and tarts. The ice‑cream sandwich is a newer American twist, while European versions might feature Biscoff in mousse or layered parfaits.
How is a Biscoff ice cream sandwich traditionally served in the United States?
In the U.S., it is typically served as a frozen dessert snack, sliced into individual sandwich portions and enjoyed straight from the freezer or after a brief rest at room temperature for a softer bite.
What occasions or celebrations are Biscoff ice cream sandwiches associated with in American culture?
They are popular for casual gatherings, summer barbecues, movie nights, and holiday dessert trays because they are easy to make ahead and can be portioned for guests.
What other American desserts pair well with Biscoff ice cream sandwiches?
They pair nicely with a warm caramel sauce, fresh berries, or a drizzle of espresso‑infused chocolate. Serving them alongside a scoop of vanilla bean ice cream or a coffee cocktail also works well.
What are the most common mistakes to avoid when making Biscoff ice cream sandwiches?
Common errors include under‑whipping the cream (resulting in a runny base), over‑mixing after adding cookie crumbs (which deflates the air), and not freezing long enough, which leads to a soft, crumbly sandwich.
Why does this Biscoff ice cream sandwich recipe use hand‑whisking instead of an electric mixer?
Hand‑whisking keeps the recipe accessible for cooks without a mixer and still produces enough air for a creamy texture when done for the full 20 minutes. It also reduces the risk of over‑whipping, which can turn the mixture buttery.
Can I make Biscoff ice cream sandwiches ahead of time and how should I store them?
Yes. Assemble the sandwiches, cover tightly with plastic wrap, and freeze for at least 24 hours. They keep well in the freezer for up to one month; for serving, let them sit 5‑10 minutes at room temperature.
What does the YouTube channel josh ernst specialize in?
The YouTube channel josh ernst focuses on simple, equipment‑light home cooking tutorials, often creating inventive twists on classic comfort foods using minimal tools.
How does the YouTube channel josh ernst's approach to no‑churn desserts differ from other cooking channels?
josh ernst emphasizes hand‑crafted techniques, like hand‑whisking for 20 minutes, and highlights ingredient‑forward flavors such as Biscoff, whereas many other channels rely on electric mixers or ice‑cream makers for convenience.
Last updated: August 30, 2026
