Cookie Butter Ice Cream Pie Recipe Perfect for a Dinner Party Dessert Party

My simple Biscoff Ice cream cake recipe turns cookie butter into an amazing frozen dessert. Layers of chocolate ganache and no-churn cookie butter ice cream are topped with whipped cream and served in a deep cake bowl. It’s the perfect dessert for a dinner party or a holiday table.

Delicious dinner party dessert recipe

Don’t miss out on summer without making this cake recipe. It’s easy to do as it starts with a frozen pie shell. Then a layer of rich chocolate ganache fills the bottom before adding the silky smooth no-churn biscuit butter ice cream.

This is almost a no-bake dessert. The only thing is that you have to cook the pie crust before filling it with the delicious layers and freezing it. Finally, sprinkle some Cool Whip on top and sprinkle with speculoos cookie crumbs or serve with whole cookies.

This frozen cake is great all year round, not just summer. Add it to your dinner party menu ideas and I promise your guests will sing your praises.

Also, put it on your dessert table for special celebrations and holiday gatherings.

How does cookie butter taste?

Cookie butter tastes amazing! It tastes just like the speculoos cookies that can be sold under the Biscoff brand.

• Trader Joe’s also has its own label for biscuit butter that tastes great.
• Speculoos are crispy spice biscuits from the Netherlands and Belgium. The taste is similar to ginger snap cookies, but with a more shortbread texture.
• The texture of the spread is similar to that of peanut butter, making it a great substitute for a number of recipes that call for peanut butter.
• It can also be used in dessert cheese balls, in milkshakes, on toast, swirled in brownies, or on those marshmallow cracker snacks.

How to make biscuit butter cake

Using a deep pie crust ensures that your pie is deep enough to absorb the ingredients. And the pastries help balance out the sweetness of chocolate and ice cream.

• 1 frozen deep bowl cake crust
• dark or semi-sweet chocolate to melt
• fat whipped cream
• Premium vanilla ice cream
• Biscoff spread or cookie butter
• a tub of Cool Whip
• Speculoos biscuits for garnish

1. Cook the frozen pie crust according to the package directions and allow to cool completely.
2. Melt the chocolate and whipped cream in a water bath over low heat, stirring occasionally. Pour it into the cooled crust.
3. Spread the mixture evenly to cover the bottom of the crust and refrigerate for about 30 minutes, or until set.
4. In the meantime, put the ice cream in a large bowl and let it soften at room temperature. Add biscoff spread and combine well.
5. Pour the ice cream mixture into the cake dish and freeze for at least 2 hours or until it is firm.
6. Add whipped cream on top of cake and sprinkle with Biscoff cookie crumbs to garnish.

PARTY TIP: Let the cake stand at room temperature for 5 minutes before cutting. Run a serrated knife under hot water (and dry it off) to cut through the frozen cake.

No churn ice cream recipes

While this cake recipe is high on my list for flavored ice cream desserts, you should try this one too. They’re both fantastic and don’t require an ice machine.

You may have already picked up a pack of Biscoff cookies at the market, or you may have been lucky enough to get a pack on a flight. If you like these cookies you will love this ice cream cake recipe. It is so good!

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No-Churn Biscoff Ice Cream Cake

Biscuit butter and ice cream make a delicious frozen dessert. Layers of chocolate ganache and whipped cream add extra depth, while biscoff cookies add more crispness.

ingredients

• 1 frozen deep bowl cake crust
• 1/2 cup dark or semi-sweet chocolate to melt
• 1/4 heavy whipped cream
• 2 cups of premium vanilla ice cream
• 1/2 cup biscuit butter or Biscoff spread
• Frozen, whipped topping, thawed
• Biscoff cookies for garnish

manual

1. Cook the frozen pie crust according to the directions in the package and allow to cool.
2. Melt the chocolate and whipped cream together over a low heat over a water bath.
3. Pour into a cooled crust and spread evenly to cover the bottom. Chill about 30 minutes or until firm.
4. In the meantime, place the ice cream in a large bowl and let it soften at room temperature for about 20 minutes or until easy to stir.
5. Add cookie butter and combine well.
6. Pour the ice cream mixture into the cake dish and freeze for at least 2 hours or until it is firm.
7. Top with whipped cream and biscoff cookies and serve.

Remarks

Let the cake stand at room temperature for 5 minutes before cutting. Run a serrated knife under hot water and dry it to cut through the frozen cake.