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Biscoff Ice Cream Sandwiches

Biscoff ice cream sandwiches with caramelized speculoos-style cookies and cookie butter ice cream stuffed between two warm-golden rounds. The spiced caramel flavor is doubled up in both the cookie dough and the ice cream, then finished with a drizzle of warmed Biscoff spread.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the speculoos-style cookies
  • 2 cup all-purpose flour
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 1.25 cup brown sugar packed
  • 1 egg
  • 1 tsp vanilla extract
  • 0.5 gallon vanilla or cookie butter ice cream softened
  • Biscoff spread warmed, for drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the speculoos-style cookies
  1. Preheat oven to 350F, then whisk all-purpose flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt until evenly combined. Keep going until the spice flecks look uniform (no dry clumps).
  2. Beat unsalted butter and brown sugar until fluffy, then add egg and vanilla extract and mix until smooth. Stop and scrape as needed for an even batter.
  3. Stir the flour spice mixture into the butter mixture until the dough comes together. Mix just until no dry streaks remain.
  4. Scoop dough into large rounds, press flat, and place on a sheet pan. Bake 10-12 minutes at 350F until caramelized and golden.
  5. Cool the cookies completely before assembling. Wait until they feel firm and no longer warm to the touch.
Assemble and freeze
  1. Sandwich vanilla or cookie butter ice cream between two cookies. Use softened ice cream so it spreads neatly to the edges.
  2. Drizzle warmed Biscoff spread over the top of the assembled sandwiches. Aim for a visible ribbon on the golden cookie exterior.
  3. Freeze the sandwiches at least 1 hour before serving. Keep them until the centers are set and the ice cream holds its shape when moved.

Notes

For clean edges, let the cookies cool fully and assemble quickly with softened ice cream so it doesn’t melt out. Store assembled sandwiches in the freezer in an airtight container for up to 2 weeks. Freezing is yes—freeze straight after assembling for best texture. If you want a lighter option, swap the vanilla ice cream for a cookie-butter-style reduced-fat or dairy-free ice cream that has a firm, scoopable texture.