Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by lining a 9x9-inch baking pan with parchment paper for easy removal later.
- In a large mixing bowl, combine the whipping cream and vanilla extract. Beat on medium speed until firm peaks form.
- Scoop the Biscoff spread into a microwave-safe bowl and warm it until smooth. Fold into the whipped cream.
- Arrange a layer of Biscoff cookies in the lined pan. Pour half of the whipped cream mixture over the cookies.
- Cover with another layer of Biscoff cookies and the rest of the cream mixture.
- Cover with plastic wrap or foil and freeze for at least 4 hours.
- After freezing, lift out using parchment overhang and slice into squares.
Nutrition
Notes
For best results, ensure all ingredients are at a similar temperature before combining. Store leftovers in an airtight container for up to 3 days in the fridge or up to 2 weeks in the freezer.