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This quick and easy dessert is made with layers of crunchy caramel biscoff biscuits, and cream making it the perfect throw-together end to a meal!

Biscoff Ice Cream Log

Prep time: 20 minutes + freezing time

Cook time: 0

Serves: 8-10


750ml single cream, plus extra for topping (optional)

30g Natura Sugars Demerara icing sugar

300g Biscoff spread (I used the crunchy one!)

2 x 250g Lotus Biscoff cookies 


  1. Line a 22 x 10cm loaf pan with plastic wrap.
  2. Place the cream and the sugar in a bowl and beat until soft peaks form (do not beat till stiff); transfer to a bowl and place in the fridge till ready to use.
  3. Add the Biscoff spread to the mixer bowl and beat till soft peaks form.
  4. Spread a very thin layer of the cream on the bottom of your prepared pan. Spread a layer of the cream on each cookie and layer them standing upright in the pan. 
  5. Cover the top with more of the cream, so the cookies are completely covered.
  6.  Cover pan with foil or plastic wrap and freeze overnight.
  7. Use the plastic wrap to lift cake out of the pan – remove wrap and place cake on a serving tray or cutting board. Top with extra whipped cream, if desired.