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Biscoff Crunch Ice Cream Cake - A Family Feast

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!

Biscoff Crunch Ice Cream Cake - A Family Feast

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!

Biscoff Crunch Ice Cream Cake - A Family Feast

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!

Biscoff Crunch Ice Cream Cake - A Family Feast

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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Biscoff Crunch Ice Cream Cake - A Family Feast

Biscoff Crunch Ice Cream Cake

  • Prep Time: 6 hours
  • Cook Time: 5 mins
  • Total Time: 6 hours 5 minutes
  • Yield: 8-10 servings


  • 1 cup Biscoff Spread
  • 3 cups Rice Krispies cereal
  • ½ gallon vanilla ice cream


  1. Place 4 4-inch mini springform pans, as well as a very large mixing bowl in the freezer to chill.
  2. In a large saucepan over low heat, combine the Biscoff and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Biscoff. Remove from heat.
  3. Line a sheet pan or tray with parchment or wax paper. Pour the Biscoff-Rice Krispies mixture onto the lined cookie sheet and spread evenly. Place the cookie sheet in the freezer to chill.
  4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
  5. After about 30-45 minutes (you want the Biscoff coating to be cooled and firm but not frozen at this point) – break the coated cereal into bite sized pieces. Place back into the freezer, if necessary until the ice cream is softened.
  6. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the large mixing bowl and the springform pans from the freezer.
  7. Reserve 1-1/2 cups of the Biscoff-Rice Krispie mixture (this will be used as the topping on the min cakes).
  8. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Biscoff-Rice Krispie mixture.
  9. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
  10. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
  11. When ready to serve, place the cakes on a individual dessert plates and remove the sides of the springform pans. Serve immediately.

Disclaimer: This post contains affiliate links.

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  • Rachel Liberman wrote:

    This was fabulous! I made it using the proportions in the nutella recipe, and while I didn’t have a springform pan, I used a disposable round tin lined with parchment, and it came out beautiful! Next time we decided we are making it in layers, 1/2 crunch then ice cream then 1/2 crunch. Thanks for helping me look good for my guests!

    • Martha wrote:

      Aw…our pleasure Rachel – so glad everyone enjoyed the cake! I love your idea of making this as a layer cake!

  • Jeff F wrote:

    I put a little twist on this for Easter, Just got done moments ago. I doubled the recipe and very thing I did following fit perfectly in an 8″ and 9″ pans so I can stack them come Sunday.

    The recipe I had found for caramel called for one 14 oz can of sweetened condensed milk in a deep dish pie tin which I did not have and bake at 425 deg for 45 min, then check water then another 45 minutes.

    I tripled it. I made mine with (3) 14 oz cans of sweetened condensed milk in a glass baking bowl, covered with foil, placed in a roasting pan with water in it but it took longer…FAR longer, I didn’t keep the time, sorry, and you want to check it occasionally as it can be over cooked.

    I put foil in the pans as caramel would probably be really hard to get out of the form and I think I just need to let the cake be a room temp for a few minutes to get the foil off. I arranged Biscoff cookies in a radial pattern with half walnut in between the spokes at the bottom of both spring form pans then I ladeled in the caramel (while still really warm) making sure not to move any of the pieces and then made sure the caramel was about 1/2 inch deep and all the way into the corner. I added a layer of walnut pieces and then put the Biscoff recipe above on top.
    As I said, the recipe above with the caramel and cookies filled the two pans exactly to the tops of the pans.
    Come Sunday I will transport them in the springform pans and assemble them there. All I have to do is get them out of the pans and turn them over after removing the the foil.

    • Jack wrote:

      Wow Jeff!! That sounds amazing – and gorgeous!! I’m sure your family will love it!

  • Elisa Bowen wrote:

    Looking forward to trying this recipe, but I do have a question. Could you use one larger size springform pan instead of 4 individual springform pans? If so, how do I make adjustments to the recipe?
    Thank you!

    • Martha wrote:

      Hi Elisa – You can definitely make this as one large springform. You could follow this recipe: – it is essentially the same recipe except it uses Nutella instead of the Biscoff. Hope that helps!

      • Elisa wrote:

        Thank you!

  • Nancy wrote:

    I found the biscoff cookies a few years ago and then found the spread – thought I died and went to heaven – great on pretzels, banana’s etc. Use the same way as you use peanut butter.

    • Martha wrote:

      Thanks for writing to us Nancy – Biscoff is pretty fantastic! 🙂

  • Jamie@familysavvy wrote:

    This recipe looks fabulous; I am pinning today and making this week! Does the Nutella version taste similar to Ferrero Rocher chocolates?

    • Martha wrote:

      Thanks Jamie! Yes – the Nutella version is very similar to a cold, ice cream version of Ferrero Rocher chocolates!

  • Kathy wrote:

    Yum! This looks fabulous and easy!

    • Martha wrote:

      Thanks Kathy!

  • Krini Alampi wrote:

    What is Biscoff and where do you find it? I have never heard of it. The recipe sounds delicious!

    • Martha wrote:

      Hi Krini – It’s a sweet spread that is made from Biscoff cookies. We found it at our local supermarket in the same section where Nutella is on the shelf. There is also a link in the recipe to Amazon so you can see what it looks like (although it is less expensive if you buy it at the supermarket!). I hope that helps!

  • Julie @ Lovely Little Kitchen wrote:

    Love this idea! Such a pretty cake. Pinning to try soon :0)

    • Martha wrote:

      Thank you Julie!!

  • Kathleen wrote:

    Martha this looks truly amazing. I’m pinning it immediately!!!

    • Martha wrote:

      Thanks Kathleen!!

  • Stacy | Wicked Good Kitchen wrote:

    Martha, this Biscoff version of your ice cream crunch cakes is fabulous! My hubby is like yours…he prefers Biscoff and Cookie Butter over Nutella. Cannot wait to make this for him! Thanks for sharing. I have pinned your Nutella version many times and will do the same for this one! Have a great weekend!

    • Martha wrote:

      Thank you so much Stacy! I hope you (and your husband) enjoy this version as much as we do! Have a great weekend!

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