Biscoff Ice Cream Sandwiches with Pumpkin Spice
As the cool breeze of October sweeps in, there’s nothing quite as comforting as a sweet treat that blends the spiced flavors of fall with the creamy goodness of ice cream. These Biscoff Ice Cream Sandwiches with a hint of pumpkin spice are the perfect indulgence for an autumn day. Celebrate the beauty of fall with this delightful dessert that’s both simple and scrumptious. Subscribe now to receive this delicious recipe directly to your inbox!
Why You’ll Love This Recipe
This Biscoff Ice Cream Sandwich recipe brings together the irresistible flavor of Biscoff cookies with the cozy warmth of pumpkin spice, all wrapped in a creamy ice cream filling. It’s an easy and quick recipe, requiring minimal ingredients and effort, yet it makes a fantastic treat that even the kids will adore. Perfect for fall gatherings or a quiet evening at home, these ice cream sandwiches will win over any dessert lover!
Ingredients
– 2 cups heavy cream
– 1 cup sweetened condensed milk
– 1 teaspoon vanilla extract
– 1/2 cup Biscoff spread
– 1 teaspoon pumpkin spice
– 16 Biscoff cookies
Necessary Tools
– Mixing bowls
– Hand mixer or stand mixer
– Spatula
– Freezer-safe container
– Ice cream scoop
Ingredient Swaps and Additions
Feel free to experiment by adding chocolate chips or a swirl of caramel to the ice cream mixture. If you’re out of pumpkin spice, a mix of cinnamon, nutmeg, and ginger can be a quick substitute.
Step-by-Step Instructions
1. In a large mixing bowl, whip the heavy cream until stiff peaks form. This creates the base’s creamy texture, setting the stage for our ice cream’s fluffiness.
2. In another bowl, blend together the sweetened condensed milk, vanilla extract, Biscoff spread, and pumpkin spice until they form a harmonious, fragrant mixture.
3. Gently fold the whipped cream into the Biscoff mixture. Use a spatula and a gentle touch to maintain the volume and airy texture of the whipped cream.
4. Transfer the mixture into a freezer-safe container. Smooth the top with a spatula, ensuring even freezing.
5. Freeze for at least 4 hours, or until solid.
6. For the grand assembly, place a scoop of the frozen ice cream onto the flat side of a Biscoff cookie, top it with another cookie, and gently squeeze to spread the ice cream beautifully to the edges.
7. Enjoy immediately, or wrap each sandwich individually in parchment paper and store them in the freezer.
Serving Suggestions
Serve these ice cream sandwiches with a cup of spiced apple cider or hot chocolate for an extra-special autumn treat.
Pro Tips for Success
– Ensure your whipped cream reaches stiff peaks for a firm ice cream texture.
– Use a warm scoop for easier ice cream handling.
– Quickly assemble sandwiches to prevent the ice cream from melting too fast.
Storing and Reheating
Store the ice cream sandwiches in a freezer for up to a week. They don’t require reheating but should be left out for a couple of minutes to soften slightly before serving.
FAQ Section
Q: Can I use another type of cookie?
A: Absolutely! Ginger snaps or chocolate chip cookies make excellent alternatives.
Q: Can this be made vegan?
A: Yes, by using coconut cream and vegan Biscoff spread.
Conclusion
These Biscoff Ice Cream Sandwiches with Pumpkin Spice are an autumn dream come true—easy to make and even easier to love! Capturing the essence of fall in each bite, they are perfect for parties or as a family-friendly dessert. Try them out, share your results, and don’t forget to tag us in your delicious creations on Pinterest or Instagram!
Nutritional Information
Approximate nutritional content per serving:
Calories: 350
Fat: 25g
Carbohydrates: 30g
Protein: 4g
Biscoff Ice Cream Sandwiches with Pumpkin Spice
Ingredients
Method
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, blend together the sweetened condensed milk, vanilla extract, Biscoff spread, and pumpkin spice until well combined.
- Gently fold the whipped cream into the Biscoff mixture using a spatula.
- Transfer the mixture into a freezer-safe container and smooth the top.
- Freeze for at least 4 hours, or until solid.
- Place a scoop of the frozen ice cream onto the flat side of a Biscoff cookie.
- Top it with another cookie and gently squeeze to spread the ice cream to the edges.
- Enjoy immediately or wrap each sandwich in parchment paper and store in the freezer.
