This recipe has been a great success over at Two Peas And Their Pod! It has received lots of wonderful feedback from readers – let’s take a look at what they’ve had to say about it:
Being totally Biscoff obsessed, I love this cake! No-bake, ice cream involved and topped with crushed cookies. Heaven!
I have recently become obsessed with Biscoff spread and ice cream…well that goes without saying! Combining the two is pure genious!
I might be sick for days but I think I could eat half of this pie in one sitting. It may just be worth it. Holy mother of all things good!
INGREDIENTS:
For the crust:
1 2/3 cups crushed Biscoff cookies
1 tablespoon granulated sugar
4 Tablespoons Land O Lakes unsalted butter, melted
For the filling:
1.5 quarts Blue Bunny vanilla ice cream, softened
1 cup Biscoff spread
1 cup Heath toffee bits (or chopped up Heath candy bar)
For the topping:
Biscoff cookies, chopped
Additional Heath toffee bits (or chopped up Heath candy bar)
Instructions:
Preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. Press the mixture into the bottom and up the sides of a 10″ springform pan. Bake for 8 to 10 minutes or until firm and set. Let cool completely.
Stir together ice cream , Biscoff Spread, and Heath toffee bits. Spread mixture evenly over the cooled cookie crust. Smooth out the top and sprinkle with chopped Biscoff cookies and Heath toffee bits. Freeze until firm (overnight or at least 6 hours).
Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Carefully remove cake from pan and place on a serving platter.
Quick Tip: Run the knife under hot water before cutting the cake.
Thanks to Two Peas and Their Pod for this tasty summer-time treat!
