Description
Indulge in a delightful Cookie Butter Icebox Cake, featuring layers of creamy goodness and crunchy Lotus Biscoff cookies, perfect for any dessert lover.
Ingredients
Scale
2 cups (1 pint) heavy cream
½ cup (150g) Lotus Biscoff spread
plus ⅓ cup
warmed for serving
⅓ cup (80g) mascarpone cheese
1 tsp pure vanilla extract
Pinch of Kosher salt
2 Tbsp confectioner’s sugar
2 packages Lotus Biscoff cookies (32 cookies per package)
Instructions
- In a large mixing bowl, whip the heavy cream, mascarpone cheese, vanilla extract, kosher salt, and confectioner’s sugar until stiff peaks form.
- Spread a thin layer of the whipped cream mixture at the bottom of a rectangular baking dish.
- Dip each Lotus Biscoff cookie briefly in milk, then layer them on top of the cream mixture.
- Spread another layer of the whipped cream mixture over the cookies.
- Repeat the layering process until all ingredients are used, ending with a whipped cream layer on top.
- Chill the cake in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, drizzle the warmed Lotus Biscoff spread over the top and garnish with crushed cookies if desired.
Notes
For best results, allow the cake to chill overnight to let the flavors meld together.
- Prep Time: 15minutes
- Inactive Time: 1day
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370kcal
- Sugar: 10g
- Sodium: 42mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 77mg