Cool off from the summer heat with this Biscoff Toffee ice cream cake that has all your favorites in one. The crust is make with crushed up Biscoff cookies. If you are unfamiliar with this cookie, it is popular in Europe, so if you can’t find them in the store feel free to substitute it for another favorite cookie of your choosing, or use a store-bought pie crust instead!
In addition, Biscoff spread is the European alternative to peanut butter, so you may use a jar of Jiffy as an alternative for that ingredient. Top it all off with crushed Heath toffee bits or Heath candy bar for the ultimate Toffee ice cream cake you’ll go-to time and time again!
Image courtesy of Two Peas and Their Pod
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Use any cookies you want for the crust!