Biscoff Ice Cream Sandwiches {Vegan}
This is definitely a summer dessert. Now if we could just get some summer…
This spring in BC has been monumentally cold and rainy. In some ways maybe it’s good, because we’ll have less forest fires this summer?? But in the grand scheme of things, it sucks. I want the warm weather and to have a cold G&T out on the patio and to get sushi to take to the beach. But the weather has yet to allow these things to happen (comfortably, anyway).
Nevertheless, my brain is in summer mode, looking ahead to dishes that will make your summer better. And this is one.
With just 3 ingredients, these Biscoff Ice Cream Sandwiches are so easy to make. They require zero skills, but they do need some patience, and, of course, the right ingredients.
I have no idea how this happened, but I’m late to the Biscoff party. If you’re unaware (like I was for so long) of the phenomenon of Biscoff, it’s a cookie that originates in Belgium. You maybe have had them on an airplane, or maybe you’ve heard the term “speculoos.” The flavour is warming with gingerbread type spices like cinnamon, and they are accidentally vegan.
I’m now obsessed, and I have them in my house at all times. They make a great substitute for graham crackers in recipes if you need that recipe to be plant-based, and they’re just plain delicious on their own with a cup of coffee.
Biscoff also makes a cookie butter, which while delicious on toast, or just licked off of a spoon in the middle of your kitchen, can also be used in recipes like this one.
If you’re not vegan, you don’t need vegan ice cream for this, obviously. Here, I’m using Nora’s because they’re local and I love them, but whatever vanilla ice cream (vegan or no) you can get your hands on will do.
Biscoff Ice Cream Sandwiches {Vegan}
Ingredients
- 10 cookies Biscoff
- 1 pint vanilla ice cream Vegan--I'm using Nora's Plant Based
- 1/2 cup cookie butter Lotus Biscoff of Trader Joe's Speculoos
Instructions
- Remove ice cream from the freezer and allow to sit on the counter at room temp to soften for about 30 minutes to an hour.
- Meanwhile, line a small square pan with plastic wrap.
- Line the cookies up in two rows of five, logo side down.
- Dump the ice cream on top of the cookies and spread it out as evenly as you can. Use something to press the ice cream down so that it forms as even a layer as you can (also if it's not that even, that's okay, too).
- Melt 1/4 cup of the cookie butter in a small bowl in the microwave for about 15-30 seconds. You want it to be runny. Drizzle the cookie butter all over the softened ice cream, and then drag your spoon through it to swirl it around.
- Place the second layer of cookies on top, logo up this time, and press them down a little so that they get pressed into the ice cream.
- Put the whole thing in the freezer to refreeze for about an hour or until set.
- Remove from the freezer, and, using the. plastic wrap, remove from the container. Cut along the lines into sandwiches, first in half and then cutting each sandwich individually.
- If you want to be extra, take some additional cookie butter and being adding a little non dairy milk at a time to it while you whisk it. Keep adding milk and whisking until you get it to a nice, pourable consistency. Place this in a deep, narrow container, and dip your ice cream sandwiches into it. Place them on a parchment-lined baking sheet and refreeze them one more time.
- Serve straight from the freezer--the biscoff cookies are quite soft and easy to eat even right from the freezer.
Video
@findbex I am the girl whose TikTok claim to fame was a viral video about accidentally vegan foods: @findbex So it’s kind of embarrasing i JUST discovered Biscoff. Heres a super simple vegan ice cream sammie for you, made with @Nora’s Plant-Based Ice Cream #GradeUpWithGrammarly #vegan #plantbased #accidentallyvegan #easyvegan #easyveganrecipes #easyvegandessert #icecreamsandwich #fyp #foryou #whatveganseat ♬ Summer day - TimTaj