Nutella Biscoff Icebox Cake Recipe

I’m super excited to share this Nutella Biscoff Icebox Cake with you all because honestly, its thick, creamy whipped cream meets the crunch of Biscoff cookies in a way that just feels like a dream come true every time I make it even if its a bit of a rebel with its own vibe.

I made my Nutella Biscoff Icebox Cake using Nutella, Biscoff cookies, heavy whipping cream, powdered sugar and vanilla extract. I like how it balances rich fats and sugars into a high calorie dessert with straightforward nutritional content.

Its texture and energy density really hit the spot for me.

Ingredients

• Nutella delivers rich hazelnut cocoa spread, loaded with carbs and sweet flavors.
• Biscoff cookies add crunch, a touch of spice and delightful caramelized sweetness.
• Heavy whipping cream provides smooth, fatty texture and contributes serious creaminess.
• Powdered sugar intensifies overall sweetness with fine grains that dissolve quickly.
• Vanilla extract enhances flavor depth, offering aromatic and subtly sweet undertones.
• The overall flavor is a decadent mix of crunchy cookies and smooth, dreamy cream.
• Nutritional brief: these treats dont offer fiber but supply carbs and fats for energy.
• Preparation tip: chill all layers thoroughly for best texture, then let the flavors meld.
• Enjoy this delicious dessert with shared moments and sweet, lasting memories.

Ingredient Quantities

• 1 jar (13 oz) Nutella
• 1 package (about 250 g) Biscoff cookies
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

How to Make this

1. Start by whipping the heavy cream, powdered sugar and vanilla extract in a large bowl until you get stiff peaks. Dont over whip it else the cream might turn a bit buttery.

2. In a medium serving dish or cake pan, spread a thin layer of Nutella on the bottom.

3. Arrange a layer of Biscoff cookies over the Nutella; if they dont fit perfectly, you can break a few to cover the surface.

4. Evenly spread half of the whipped cream over the cookie layer.

5. Drizzle a few spoonfuls of Nutella on top of the cream and gently swirl it around with a knife.

6. Add another layer of cookies on top and then cover them with the rest of the whipped cream.

7. Top it off with any remaining Nutella spread or even sprinkle some cookie crumbs if you like that extra crunch.

8. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or even overnight, so the cookies soften up.

9. Before serving, give it a quick look to make sure all layers are set and the flavors have really mingled together.

10. Slice it up and enjoy your yummy Nutella Biscoff Icebox Cake with friends or family!

Equipment Needed

1. Large bowl for whipping the heavy cream, powdered sugar, and vanilla extract
2. Electric mixer or hand whisk for getting the cream to stiff peaks
3. Medium serving dish or cake pan to spread the Nutella and arrange the cookies
4. Measuring cups and spoons to accurately measure the ingredients
5. Spatula for evenly spreading the cream and Nutella
6. Knife to gently swirl the Nutella into the layers
7. Plastic wrap to cover the dish before chilling in the refrigerator
8. Refrigerator to chill the cake and let the flavors mingle

FAQ

• Q: Can I make the Nutella Biscoff Icebox Cake ahead of time?
  A: Yeah, you sure can. Just assemble it and let it chill in the fridge for at least 4 hours so it sets up good.
• Q: Do I need to break the Biscoff cookies into small pieces?
  A: Not really, you just layer them whole. If you feel like it, you can break some into smaller bits so the layers stick better.
• Q: My Nutella seems too thick to spread. What should I do?
  A: You can warm it up for like a minute in the microwave to make it easier to spread.
• Q: Is there any substitute if I dont have heavy whipping cream?
  A: You can try using coconut cream but your flavor might shift a bit so just be ready for a slight change in taste.
• Q: How long will this cake last in the fridge?
  A: It should stay tasty for 3-4 days if you keep it covered in the fridge.

Nutella Biscoff Icebox Cake Recipe Substitutions and Variations

• For Nutella you can use any chocolate hazelnut spread or even a homemade version if you’re feeling adventurous
• If you dont have Biscoff cookies you could try ginger snaps or digestive cookies which still give you that crunch
• Instead of heavy whipping cream you might use coconut cream for a dairy-free twist, but it might change the flavor a little
• If you run out of powdered sugar, you can quickly blend up regular sugar until its superfine
• Vanilla extract can sometimes be swapped with almond extract for a different, yet tasty, flavor profile

Pro Tips

1. When you whip the cream, keep an eye on it and don’t overdo it or it might turn into buttered cream, which is not what you want. Try whipping on medium speed and stop when you see stiff peaks forming.

2. If you gently warm up the Nutella for a few seconds in the microwave (like 5-10 seconds should do it), it will be easier to drizzle over the cream and spread more evenly without getting clumpy.

3. While layering the cake, use a spatula to gently smooth out each layer so the textures mix well. This helps the cookies soften evenly when you let it chill in the fridge.

4. Don’t be afraid to break a few Biscoff cookies into smaller pieces and sprinkle extra crumbs on top for that added crunch and extra flavor boost.