Last year we published a delicious recipe for Nutella Crunch Ice Cream Cake. That simple three-ingredient recipe became VERY popular – and over on Pinterest, as of today, it’s been pinned over 1.5 million times!
So as you might imagine – that recipe has become one of our ‘signature’ desserts and we make it often! But recently, we decided to change things up a bit – swapping the Nutella for Biscoff Spread – and our Biscoff Crunch Ice Cream Cake is on its way to becoming another family favorite!
Like the original recipe, three simple ingredients make up this Biscoff crunch ice cream cake – Biscoff spread (sometimes called cookie butter), Rice Krispies cereal, and vanilla ice cream – simply combined together into a really fantastic dessert!
If you’ve never tried Biscoff before – you really must! It’s made from Biscoff cookies that have been blended into a cookie butter (you’ll want to buy the smooth version for this recipe) and it has a wonderful, sweet cinnamon flavor – and it actually reminds me a bit of caramel flavor too. Like Nutella, the Biscoff is also really wonderful combined with the vanilla ice cream, and the coated cereal mixture gives the ice cream cake a light, crispy texture too.
We decided to change up the recipe a bit and make the cakes in mini springform pans – but if you are feeding a crowd, just increase the proportions to make a full-size springform cake like in the original Nutella version of the recipe!
My husband Jack brought this Biscoff crunch ice cream cake to a neighborhood poker game last weekend – and needless to say – it was a big hit with the guys! Jack actually prefers this over the Nutella version – I like them equally as much! Enjoy!
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