Icebox cakes are perfect for the summer. There’s no need for the oven or even the stove. You assemble everything the night before and let the cake do its magic in the refrigerator overnight. When you’re ready to serve, it requires just a few finishing touches.
The spices of the Biscoff cookies are complemented by bits of crystallized ginger and just a touch of Bailey’s Irish Cream. It’s a full-flavored but light summer dessert. And yet, all the warming spices also make it a lovely autumn/winter dessert.
Substitutions
- If you can’t find Biscoff cookies, any spiced biscuit (like ginger snaps) should work
- Want to make this vegan? Biscoff cookies are vegan. Replace heavy cream with coconut whipped cream and eliminate the Bailey’s Irish Cream. Replace the semi-sweet chocolate with dark chocolate.
Enjoy!
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Biscoff Icebox Cake
- Total Time: 8 hours, 20 minutes
- Yield: 8 1x
Description
This easy, no-bake cake is a perfect ending to a summer meal. The Biscoff spices also make it a great autumn/winter dessert.
Ingredients
2 cups heavy cream
2 tablespoons Bailey’s Irish Cream
¼ cup finely minced crystallized ginger plus more for garnish
10 ounces Biscoff cookies (about 40)
¼ cup semi-sweet chocolate chips
2 tablespoons Biscoff spread
Instructions
Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 3″ overhang on the sides. Set aside.
Whip the heavy cream and Bailey’s to soft peaks. Gently fold in the minced crystallized ginger.
Place a thin layer of cream on the bottom of the prepared pan (be sure the entire bottom is covered). Line with Biscoff cookies, filling in spaces with broken cookies, as needed. Add a third of the whipped cream mixture then add another layer of cookies. Repeat two times, ending with a thin layer of whipped cream.
Fold over the overhanging plastic wrap to completely cover the cake. Place in the refrigerator for at least 8 hours or overnight.
When ready to serve, gently unwrap the cake. Invert the pan onto a serving platter then gently remove the plastic wrap.
Optional: if too much of the cake structure is showing, you can cover with a little more whipped cream (with or without Bailey’s).
Melt the chocolate chips and Biscoff spread togehter in the microwave in 20 second bursts. Stir each time, being careful not to burn the mixture. Drizzle the chocolate mixture over the cake and decorate with chopped crystalized ginger, if desired. Serve immediately.
- Prep Time: 20 minutes
- Inactive Time: 8 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 495.07
- Sugar: 20.85 g.
- Sodium: 17.28 mg.
- Fat: 39.71 g.
- Saturated Fat: 19.1 g.
- Carbohydrates: 29.82 g.
- Fiber: 0.44 g.
- Protein: 4.75 g.
- Cholesterol: 67.56 mg.
Keywords: Biscoff cookies, heavy cream
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