Pumpkin Biscoff Ice Cream Sandwiches

A no-churn frozen dessert with a buttery Biscoff cookie crust on the bottom and top, filled with pumpkin spice ice cream and layered with warmed Biscoff spread and cookie crumbs. The recipe makes 8 servings and is meant to be frozen overnight before cutting into bars. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @moribyan

Original recipe source

Servings: 8

Ingredients

• 1 sleeves Biscoff cookies 8.8 ounces or 250 grams each, divided
• 6 tablespoons unsalted butter melted, divided
• 1 sleeves Biscoff cookies 8.8 ounces or 250 grams each, divided
• 2 cups heavy cream
• 1.5 teaspoons vanilla extract
• 1 can sweetened condensed milk 14 ounces
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 0.25 cup Biscoff spread warmed
• 0.25 cup Biscoff cookie crumbs
• 6 tablespoons unsalted butter melted, divided

Instructions

1. Line the bottom of a 9x9-inch pan with parchment paper. Pan is lined.
2. In a food processor, add half of the Biscoff cookies (1 pack) and pulse until finely ground into crumbs. Cookies are finely ground.
3. Add the crumbs to a bowl, then add half of the melted butter and stir with a spoon until fully combined and the mixture looks like wet sand. Press it firmly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it into an even layer, then transfer to the freezer while you make the ice cream. Bottom crust is packed and chilled in the freezer.
4. In the food processor, add the remaining Biscoff cookies and pulse until finely ground into crumbs, then transfer to a ziplock bag and set aside at room temperature. You'll mix this with the remaining butter the next day to make the top crust. Remaining cookie crumbs are reserved.
5. In a large mixing bowl, add the heavy cream and vanilla extract, then whip with a hand mixer on medium speed until stiff peaks form. Stiff peaks form.
6. Add the condensed milk to the whipped cream, then whisk on low speed until fully incorporated. Condensed milk is incorporated.
7. Add the pumpkin puree and pumpkin pie spice to the bowl, then whisk again on low speed until smooth and fully combined. Pumpkin mixture is smooth and combined.
8. Remove the pan with the bottom crust from the freezer, then pour half of the pumpkin ice cream mixture over it and spread into an even layer with a rubber spatula. First ice cream layer is spread evenly.
9. Drizzle the warmed Biscoff spread over the ice cream layer, then sprinkle the Biscoff cookie crumbs evenly over the top. Biscoff layer is added.
10. Pour the remaining pumpkin ice cream mixture over the Biscoff layer and spread into an even layer with a spatula. Second ice cream layer is spread evenly.
11. Place a piece of saran wrap directly on top of the ice cream, pressing it down gently to cover the entire surface, then freeze overnight. Dessert is covered and frozen overnight.
12. The next day, prepare the top crust: add the reserved Biscoff crumbs to a bowl, then add the remaining melted butter and stir with a spoon until fully combined and the mixture looks like wet sand. Top crust mixture is ready.
13. Remove the saran wrap, then pour the crumb mixture over the ice cream layer and quickly spread it into an even layer with a spatula, working fast since the mixture firms up quickly. Top crust is spread on.
14. Lift the dessert out using the parchment paper, then cut down the middle with a sharp knife, cleaning the knife between each cut. Then cut each half into 4 to 5 rectangular pieces, for 8 to 10 pieces total, then enjoy! Bars are cut and served.