I’ve found myself dreaming up ways to bring these two beloved treats together. I’ll guide you through an easy-to-follow recipe that brings the iconic taste of Lotus Biscoff right into your kitchen. Whether you’re planning a family gathering, seeking a unique dessert for a friendly dinner, or simply wanting to indulge in a little self-care with a delicious treat, these Biscoff Ice Cream Bars are the perfect choice. Trust me, once you experience the joy of making (and eating!) these wonderful bars, you’ll be looking for occasions (or excuses) to whip them up again and again.
How to make Biscoff Ice Cream Bars
Biscoff Ice Cream Bars are delicious frozen treats that combine creamy ice cream with the distinct flavor of Biscoff cookies, known for their caramelized taste and crunchy texture. Typically, these bars feature a layer of ice cream enveloped in a chocolate coating, often with crumbled Biscoff cookies sprinkled on top or mixed into the ice cream.
Ingredients:
For the Ice Cream:
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 cup Biscoff cookie butter (smooth or crunchy, based on preference)
For the Base and Topping:
- 1 1/2 cups Biscoff cookies, crushed (plus more for garnishing)
- 5 tablespoons unsalted butter, melted
Additional:
- Melted chocolate or chocolate chips (optional for drizzling)
- Mini Biscoff cookies (optional, for garnish)
Instructions:
- Prepare the Base: In a bowl, mix the 1 1/2 cups of crushed Biscoff cookies with the melted butter until well combined. Pat this mixture into the bottom of a lined 9×9 inch square pan, creating a firm, even layer. Place in the freezer for about 10-15 minutes to set.
- Make the Ice Cream Mixture: In a large bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk, vanilla extract, and Biscoff cookie butter until the mixture is smooth and well combined.
- Layer and Freeze: Pour half of the ice cream mixture over the chilled base. Spread it evenly using a spatula. Sprinkle with additional crushed Biscoff cookies, then cover with the remaining ice cream mixture. Smooth the top and sprinkle with more crushed cookies for garnish. Cover and freeze the pan for at least 5 hours, or overnight, until the ice cream bars are firm.
- Cut and Serve: Once set, lift the ice cream block out of the pan using the lining. Place on a cutting board and slice into bars or squares. Drizzle with melted chocolate and place a mini Biscoff cookie on top of each bar as a garnish, if desired.
- Enjoy: Serve immediately, or store in the freezer in an airtight container for up to 2 weeks for the best texture and flavor.
Tips:
- Ensure Cookies Remain Crunchy: To avoid soggy cookie pieces, consider adding the cookie crumbles between layers of ice cream right before freezing or sprinkle them on top just before serving.
- Smooth Layers: For neatly layered bars, gently tap the pan on the counter before freezing to remove any air bubbles and ensure even distribution.
What to serve with
Biscoff Ice Cream Bars are a decadent treat all on their own, but sometimes you might want to take your dessert experience to an even higher level. Pairing them with the right accompaniments can elevate your dessert from delightful to sublime.
Beverages:
- Coffee or Espresso: The strong, rich taste of coffee or a shot of espresso contrasts beautifully with the sweetness of the Biscoff Ice Cream Bars, and the warmth of the beverage will complement the ice cream wonderfully.
- Chai Latte: A chai latte, with its blend of aromatic spices, pairs harmoniously with the spiced notes in the Biscoff cookies, making for a cozy and comforting combination.
- Dessert Wines: Try serving a sweet dessert wine, such as a Moscato or a Riesling that can echo the creamy sweetness of the ice cream and the caramel notes of the Biscoff cookies.
Sweet Accompaniments:
- Whipped Cream: A dollop of whipped cream adds an extra layer of creamy texture and can be a delightful contrast to the ice cream if served slightly chilled.
- Fresh berries like raspberries, strawberries, or blueberries provide a tart counterpoint to the rich sweetness of the Biscoff bars and add a pop of color to your dessert plate.
- Caramel Sauce: Drizzle some homemade or store-bought caramel sauce over the bars right before serving for an extra caramel-y indulgence that complements the Biscoff flavor.
Savory Pairings:
- Cheese Plate: For a more gourmet experience, create a cheese plate with selections that pair well with sweet flavors, such as brie, camembert, or gouda. The creaminess of the cheese combined with the lovely and spicy Biscoff bars can be an unexpected delight.
- Nuts: Offer a side of toasted almonds, pecans, or walnuts. Their earthy flavor and crunchy texture are a great foil to the creamy ice cream and can be scattered on top for an added crunch.
Ingredients Substitutes
Creating Biscoff Ice Cream Bars can be a delightful endeavor, but there may be situations where you don’t have all the required ingredients on hand or need to adjust the recipe for dietary restrictions. Fortunately, many ingredients can be substituted without compromising too much on taste or texture.
For the Biscoff Cookie Crust:
Original Ingredient: Biscoff Cookies
Substitute: If you can’t find Biscoff cookies, graham crackers or digestive biscuits can be a great substitute. You can add a pinch of cinnamon or speculoos spice mix to mimic the spiced flavor profile of Biscoff cookies.
Original Ingredient: Unsalted Butter (melted)
Substitute: Coconut oil is a good vegan alternative to butter. Use it in a solid state, and melt it as you would butter. If you’re not avoiding dairy but just out of butter, margarine can also work in a pinch.
For the Ice Cream Filling:
Original Ingredient: Heavy Cream
Substitute: For a dairy-free alternative, full-fat coconut cream can work well. Just make sure to chill it overnight and use only the solid part for whipping. This will give you a similarly creamy texture.
Original Ingredient: Sweetened Condensed Milk
Substitute: There are dairy-free condensed milk options available, often made from coconut milk, that can work well in this recipe. For a homemade substitute, you can reduce a mixture of your choice of milk and sugar (or a sugar alternative) until it’s thickened.
Original Ingredient: Vanilla Extract
Substitute: If you’re out of vanilla, you can use almond extract, but use it sparingly as it’s stronger. Alternatively, maple syrup can provide a nice flavor complement to the spices in the crust.
Original Ingredient: Biscoff Cookie Spread
Substitute: If you don’t have Biscoff spread, you can use any nut butter with a creamy consistency. Almond butter or cashew butter can be a good match. You might want to add a bit more spice (such as cinnamon or nutmeg) to emulate the Biscoff flavor profile.
For the Topping:
Original Ingredient: Biscoff Cookies (crumbled)
Substitute: If you used a substitute for the crust, continue with the same substitute for the topping for consistency in flavor. You can also add nuts like almonds or walnuts for added texture.
Original Ingredient: Melted Chocolate
Substitute: If you’re avoiding chocolate, you can use a mixture of cocoa powder, your preferred oil (like coconut oil), and a sweetener to create a chocolate-like drizzle. Alternatively, a caramel drizzle made from brown sugar, vegan butter, and coconut cream can be delicious for a dairy and cocoa-free version.
Final Thoughts
Creating homemade Biscoff Ice Cream Bars is a fun experiment and a delightful way to impress your friends and family. With their unique combination of flavors and textures, these bars offer a gourmet twist on traditional ice cream treats.
More Biscoff Recipes:
Ingredients
For the Ice Cream:
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 cup Biscoff cookie butter (smooth or crunchy, based on preference)
For the Base and Topping:
- 1 1/2 cups Biscoff cookies, crushed (plus more for garnishing)
- 5 tablespoons unsalted butter, melted
Additional:
- Melted chocolate or chocolate chips (optional for drizzling)
- Mini Biscoff cookies (optional, for garnish)
Instructions
- Prepare the Base: In a bowl, mix the 1 1/2 cups of crushed Biscoff cookies with the melted butter until well combined. Pat this mixture into the bottom of a lined 9x9 inch square pan, creating a firm, even layer. Place in the freezer for about 10-15 minutes to set.
- Make the Ice Cream Mixture: In a large bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk, vanilla extract, and Biscoff cookie butter until the mixture is smooth and well combined.
- Layer and Freeze: Pour half of the ice cream mixture over the chilled base. Spread it evenly using a spatula. Sprinkle with additional crushed Biscoff cookies, then cover with the remaining ice cream mixture. Smooth the top and sprinkle with more crushed cookies for garnish. Cover and freeze the pan for at least 5 hours, or overnight, until the ice cream bars are firm.
- Cut and Serve: Once set, lift the ice cream block out of the pan using the lining. Place on a cutting board and slice into bars or squares. Drizzle with melted chocolate and place a mini Biscoff cookie on top of each bar as a garnish, if desired.
- Enjoy: Serve immediately, or store in the freezer in an airtight container for up to 2 weeks for the best texture and flavor.
