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Biscoff Ice Cream Sandwiches

Biscoff ice cream sandwiches with caramelized speculoos-style cookies and Biscoff cookie butter ice cream. Spiced, gingerbread-warm flavor is doubled up between two golden cookie rounds, then frozen until scoopable and sliceable.
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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
  • 1 Biscoff spread, warmed

Equipment

  • 1 sheet pan

Method
 

Make the speculoos-style cookies
  1. Preheat oven to 350F and whisk all-purpose flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt until evenly combined.
  2. Beat unsalted butter, softened and brown sugar, packed until fluffy, then add the egg and vanilla extract and beat until smooth.
  3. Stir in the flour spice mixture just until no dry streaks remain.
  4. Scoop the dough into large rounds, press flat, and bake 10-12 minutes at 350F until caramelized and golden at the edges.
  5. Cool the cookies completely before assembling.
Assemble and freeze
  1. Place cookie butter ice cream or vanilla ice cream between two cookies to form sandwiches.
  2. Drizzle warm Biscoff spread over the tops of the sandwiches.
  3. Freeze for at least 1 hour before serving until firm.

Notes

For clean, even sandwiches, match cookie sizes and let the cookies cool fully so the ice cream doesn’t melt. Store in an airtight container in the freezer for up to 2 weeks; freeze longer is possible but texture may soften. For a dairy-light swap, use a caramel-spiced cookie butter ice cream-style non-dairy option if you prefer (texture will be slightly less creamy).