Christmas was a time for feasting, but it was also a time for bugs, viruses and once again, Covid. This meant that plans to spend time with some friends and family had to be put on the back burner. Last weekend we invited family round for a belated Christmas meal, and having eaten too many rich festive puds, I opted to make something lighter but still very indulgent – a Biscoff Crispy Ice Cream Cake, and boy, it was good!
Almost everyone loves Biscoff. It started off as a mildly addictive biscuit and when they launched Biscoff spread a few years ago, it turned Biscoff into the new salted caramel. It was everywhere, and Biscoff puddings are going nowhere, something I’m personally very glad about.
Biscoff spread looks a bit like a soft peanut butter, but it is made of speculaas biscuits. Speculaas are a buttery, brown sugar and spice-flavoured biscuit. The brand that make the popular biscuits and spread is called Lotus and you will probably have seen them in your local supermarket. I daren’t buy them very often as they disappear so quickly!
My Biscoff Crispy Ice Cream Cake is so simple, uses few ingredients and takes no time at all to put together. Plus you can make it ahead, so it’s ideal for busy people. This recipe makes enough for six people.
Biscoff Crispy Ice Cream Cake
Most of a jar of Biscoff spread
50g of Rice Krispies (own brand is fine)
500g good vanilla ice cream
Some Lotus biscuits to decorate
How to make Biscoff Crispy Ice Cream Cake:
You can either make one large cake, or six smaller ones in ramekins. If you’re making a large cake, line a loaf tin with cling film, for individual servings, line six ramekins with cling film.
Take your ice cream out of the freezer to soften.
In a microwave proof mixing bowl, put around 250g of Biscoff spread and microwave until it is looser, this took me about 45 seconds. Once it is loose enough so it’s easy to work with, tip in your 50g of Rice Krispies and stir well. When it’s well combined, put a heaped dessert spoon of the mixture in each ramekin and gently press down into place with the back of a spoon. Try not to use all the mixture, as you’ll need a few Biscoffy crispy bits for your ice cream.
In the same mixing bowl, tip in your soft ice cream and stir through. You want the ice cream to have a bit of the Biscoff flavour, but not too much. You also want there to be a few Biscoff covered crispy bits in there, so if there isn’t quite enough for your liking, feel free to add a bit more.
Once your ice cream is soft and dollopable, divide it between your ramekins. Press the ice cream with the back of a spoon to eliminate any air pockets. Pull your overhanging cling film over the ice cream, so it’s covered and then put in the freezer for at least an hour to chill. You can make this days in advance if you need to. Your Biscoff crispy ice cream cakes will happily sit in the freezer until they’re needed.
When you’re ready to serve, take them out of the freezer and leave them to sit for ten minutes to warm up slightly. Tip your Biscoff crispy ice cream cakes onto a plate. I served them Biscoff side up, but you can serve it however you’d like. Decorate the cakes however you want. I opted for a smear of Biscoff and a lotus biscuit. But I also warmed some Biscoff in the microwave until it was runny, and drizzled it all over the top of the cakes. Some biscuit crumbs would also work well. Or serve them as they come, they’re so delicious and easy, no one is going to complain!
If you enjoyed this, you might also like my Speculaas hot chocolate recipe.