Biscoff Toffee Ice Cream Cake
Ingredients
The crust
-
1 ⅔
cups
crushed Biscoff cookies
-
1
tablespoon
granulated sugar
-
4
tablespoons
unsalted butter, melted
The filling
-
1.5
quarts
vanilla ice cream, softened
-
1
cup
Biscoff spread
-
1
cup
Heath toffee bits or chopped up Heath candy bar
The topping
-
to taste
chopped Biscoff cookies
-
to taste
additional Heath toffee bits or chopped up Heath candy bar
Instructions
- 1. Preheat the oven to 350°F.
- 2. In a bowl, combine crushed cookies, sugar, and melted butter, then press into the bottom and sides of a 10" springform pan.
- 3. Bake the crust for 8-10 minutes until firm, then let it cool completely.
- 4. In a separate bowl, mix together softened ice cream, Biscoff spread, and Heath toffee bits.
- 5. Spread the ice cream mixture over the cooled crust, smoothing the top.
- 6. Sprinkle chopped Biscoff cookies and additional toffee bits on top.
- 7. Freeze the cake until firm, about 6 hours or overnight.
- 8. Before serving, let the cake sit for 5 minutes, then remove from the pan and cut into pieces.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
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