Biscoff Toffee Ice Cream Cake

The Dinner Party Dessert That Started with a Biscoff Obsession

This Biscoff toffee ice cream cake came about because I had a dinner guest who shares my obsession with Biscoff. Kristen from Dine and Dish and her husband were visiting Utah, and Josh volunteered to cook dinner while I took over dessert. I thought about making my Biscoff blondies or oatmeal cookies, but then I started daydreaming about something cooler and creamier. This ice cream cake was born.

I made the cake the day before our dinner and pulled it out of the freezer when we were ready. Josh told Kristen I was extra excited to serve dessert, and she immediately asked if Biscoff was involved. She knows me well. She gave it two thumbs up, and I think you will too. July is National Ice Cream Month, so this is the perfect summer dessert to celebrate.

Why This No-Bake Ice Cream Cake Is a Summer Favorite

• The crust is the only part that sees the oven, and it bakes in under 10 minutes. No need to heat up the whole kitchen.
• You can make it a day or two ahead and keep it in the freezer, so party prep is a breeze.
• The combination of creamy Biscoff spread, crunchy toffee bits, and buttery cookie crust hits every texture and flavor note you want in a cold dessert.

Key Ingredients for a Biscoff Dessert

• Biscoff cookies, These spiced speculoos cookies form the crust and the topping. If you can’t find the brand, any crunchy speculoos or ginger snap cookie works. Crush them finely for the crust and leave some chunkier pieces for the garnish.
• Biscoff spread, This cookie butter adds a rich, caramelized flavor to the ice cream. Look for it near the peanut butter or in the international foods aisle. You can substitute another cookie butter, but the flavor will shift slightly.
• Heath toffee bits, These add a buttery crunch that complements the Biscoff. If you prefer, use chopped chocolate-covered toffee bars or even chocolate chips for a different texture.

Kitchen Tools for This Easy Ice Cream Cake

• 10-inch springform pan, essential for easy removal without damaging the cake
• Large mixing bowl, for combining crust ingredients and later the ice cream mixture
• Measuring cups and spoons
• Spatula, for spreading the ice cream evenly
• Sharp knife, for slicing through the frozen cake cleanly

Tips for Making the Best Biscoff Toffee Ice Cream Cake

Press the crust mixture firmly into the springform pan, going up the sides about an inch. A flat-bottomed glass or measuring cup works well for this. Bake until the crust is set and just starting to brown at the edges, 8 to 10 minutes. Let it cool completely before adding the ice cream layer, or the filling will melt and turn soupy.

Soften the vanilla ice cream slightly before mixing in the Biscoff spread and toffee bits. Let it sit at room temperature for 10 to 15 minutes, then stir until the spread is evenly incorporated. Spread the mixture over the cooled crust and smooth the top. Freeze for at least 6 hours, but overnight is better for a firm, sliceable cake. When you’re ready to serve, let the cake sit for 5 minutes, then run a thin knife around the inside of the pan before releasing the springform.

How to Slice a Frozen Ice Cream Cake Cleanly

For neat, restaurant-style slices, use a long, sharp knife and run it under hot water before each cut. Dry the blade with a towel, then slice straight down. Wipe the knife clean between cuts to avoid smearing. A serrated knife also works well because it saws through the frozen layers without crushing them. Let the cake sit for 5 minutes as directed to take the edge off the freeze.

Biscoff Ice Cream Cake Variations to Try

Swap the vanilla ice cream for chocolate or coffee flavor to change the base profile. For a richer dessert, swirl a layer of chocolate fudge sauce over the crust before adding the ice cream. If you need a gluten-free version, use gluten-free speculoos cookies for the crust and topping. You can also replace the toffee bits with mini chocolate chips or chopped salted almonds for a different crunch.

How to Serve This Toffee Ice Cream Cake

Serve slices of this cake with a dollop of whipped cream and an extra drizzle of warmed Biscoff spread on top. A handful of fresh raspberries or sliced strawberries cuts through the sweetness nicely. For a summer party, set out a platter of the cake alongside bowls of extra toffee bits and crushed cookies so guests can add their own crunch.

How to Store Leftover Biscoff Ice Cream Cake

Wrap any leftover cake tightly in plastic wrap or aluminum foil and return it to the freezer. It will keep for up to a few weeks. When you want another slice, let the cake sit at room temperature for 5 minutes before cutting to make slicing easier.

Making This Ice Cream Cake Ahead of Time

You can assemble the entire cake up to two weeks in advance. After spreading the ice cream mixture and adding the toppings, cover the pan with plastic wrap and then foil to prevent freezer burn. Freeze until firm, at least 6 hours. When you’re ready to serve, remove the cake from the freezer and let it sit for 5 minutes before releasing the pan and slicing.

Biscoff Toffee Ice Cream Cake FAQs