Easy Recipe: Biscoff Crispy Ice Cream Cake

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.

Easy Recipe: Biscoff Crispy Ice Cream Cake

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

Easy Recipe: Biscoff Crispy Ice Cream Cake

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.

Easy Recipe: Biscoff Crispy Ice Cream Cake

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.

Easy Recipe: Biscoff Crispy Ice Cream Cake

Christmas Drinks: Spectacular Speculaas Hot Chocolate

AD/Gifted. At this time of year, I absolutely love throwing festive spices at everything I eat and drink. I’ve got myself into a nightly mulled wine habit, but sometimes I crave something a little less alcoholic and something a little more comforting. Last week I baked some delicious Speculaas biscuits, with my order came a little packet of Speculaas spice to bake some extra biscuits with. I decided to use the spice to make some lovely Speculaas hot chocolate with it instead. What a stroke of genius that was!

The hot chocolate is filled with cinnamon, cloves and ginger – all of our favourite Christmas spices and topped with an over-generous and positively indulgent pile of squirty cream. It’s not an every day treat, but it really is a treat.

Christmas Drinks: Spectacular Speculaas Hot Chocolate

Essentially it is hot chocolate with a spoon of Speculaas spice in it, I’ve written the recipe below, but if you regularly make hot chocolate, make it your own way and whisk a dessert spoon of the spice in before you pour it into you mug. It really is brilliant.

Speculaas Hot Chocolate

Ingredients for one mug:
350mls of milk
3 heaped teaspoons of hot chocolate powder
1 heaped teaspoon of Speculaas spice powder
A huge pile of squirty cream

How to make your Speculaas Hot Chocolate:
Heat up your milk to drinking temperature. I microwaved my milk, but you can heat it gently on the hob if you prefer.

Stir though the hot chocolate powder and Speculaas spice mix, pour into a mug and top with squirty cream. I sprinkled a couple of pinches of the Speculaas spice on top of the cream to decorate it a little.

It’s best drunk in front of a roaring fire with some Christmas music playing in the background. It’s as simple and delicious as that! Merry Christmas.

Christmas Drinks: Spectacular Speculaas Hot Chocolate

If you enjoyed this, you might like this round up of Christmas drink ideas for all the family.

Christmas Baking: Speculaas Biscuit Baking Mix

AD gifted. One of my favourite things to do during the run up to Christmas is visit the Christmas markets in Manchester. Along with copious amounts of mulled wine, I always seek out the stall which sells speculaas biscuits. They’re full of festive spice and they’re just delicious.

Speculaas is a type of spiced biscuit traditionally baked on or just before St Nicholas’ Day and around Christmas in many European countries. Speculaas are thin, crunchy, slightly browned biscuits which usually have an image or figure stamped on the front side before baking. The most common design I’ve seen is the windmill, which is why I often call them windmill biscuits.

Christmas Baking: Speculaas Biscuit Baking Mix

Vandotsch recently sent me a packet of Speculaas Baking Mix to bake with. The packet contained almost everything you needed to bake a batch of speculaas, just add butter! The instructions were really easy to follow, and they took just minutes to mix together. It’s important to have faith that the mix will turn into a decent dough once you start working with it. Do not be tempted to add water or milk or anything, this will just make the dough too sticky.

The Vandotsch Baking Mix contains all the lovely festive spices speculaas are known for. Packed with cinnamon, cloves and ginger, the biscuits are a real Christmas treat. I don’t have a windmill shaped cutter, so I used my Christmas tree cutter, which worked pretty well. I had some dough left over, so I rolled this up into balls, squashed them with the palm of my hand and made a few seriously delicious cookie sized biscuits, because they were thicker they were somehow even better.

Christmas Baking: Speculaas Biscuit Baking Mix

The Baking Mix is suitable for vegetarians and vegans (if made with a non dairy substitute). It is also free from artificial flavourings, colours or preservatives. They are gluten free too.

The pre-made Baking Mix costs £5.59 and there are options to buy the mix with a traditional style cutter too. These would make a lovely gift for a keen baker like myself. Vandotsch have all kinds of speculaas spice and baking mixes on their website, so it’s worth having a look to see if anything tickles your fancy.