Chocolate-Biscoff Crunch Ice Cream Cake

By Eat More Chocolate Team      

May 15, 2015

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Biscoff is changing the dessert world, and it is vegan too!!



Cut the banana into chunks and freeze for 2 hours in a ziplock bag/airtight container until solid.

Preheat oven to 350°F. Crush cookies until finely ground. Add melted oil and stir until crumbs are moistened.

Press the mixture into the bottom and up the sides of a 10″ springform pan. Bake crust for 15 minutes. Let cool completely.

In a saucepan, combine the Biscoff and Rice Krispies cereal over low heat. Mix well until the Rice Krispies are completely coated with the Biscoff.

Line a sheet pan with parchment paper/foil. Pour the Biscoff-Rice Krispie mixture onto the lined cookie sheet and spread evenly. Place it in the freezer to chill for 45 minutes.

Transfer the banana chunks to a blender with the cocoa powder and vanilla extract and blend until smooth and creamy. This will take about five minutes.

Pour onto the cooled crust.

Top with Biscoff-Rice Krispie pieces. Cover with plastic wrap and freeze for at least an hour.

Unmold and Enjoy!


For the crust:

14 ounces Biscoff cookies

4 tablespoons coconut oil, melted

For the ice cream:

6 large ripe bananas

6 tablespoons cocoa powder

2 teaspoons vanilla extract

For the topping:

½ cup Biscoff Spread

3 cups Rice Krispies cereal