Biscoff Frozen Yogurt Sandwiches
Creamy vanilla Biscoff frozen yogurt sandwiched between Biscoff cookies, with a crunchy cookie crust and luscious cookie butter ribbons.
Tips for success: use full-fat Greek yogurt for the creamiest texture; soften cookies slightly with melted cookie butter to prevent cracking; freeze the yogurt mixture until very firm for clean cuts; roll the edges in crushed cookies for the best texture and presentation; let the sandwiches sit at room temperature for 2–3 minutes before serving. Storage: keep in an airtight container in the freezer for up to 2 weeks. Variations: add a drizzle of chocolate, use strawberry or chocolate yogurt, mix in mini chocolate chips, or make mini sandwich bites for parties.
Ingredients
Biscoff cookies (sandwiches)
- 24 Lotus Biscoff cookies (12 sandwiches)
- 4 tablespoons cookie butter, melted (optional, to help soften cookies)
Frozen yogurt filling
- 3 cups plain Greek yogurt (full-fat or 2%)
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup Biscoff cookie butter
- ¼ cup honey (optional, for a touch more sweetness)
- ¼ teaspoon sea salt
Biscoff swirl and crunch
- ½ cup Biscoff cookie butter, warmed until pourable
- 10 Biscoff cookies, finely crushed (about 1 cup)
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Method
- 1
Make the frozen yogurt: in a large bowl, whisk the Greek yogurt, whipped cream, powdered sugar, vanilla, cookie butter, honey (if using) and salt until smooth and creamy.
- 2
Add swirls and freeze: spread half the mixture into a parchment-lined 9×5-inch loaf pan. Drizzle with warmed cookie butter and sprinkle with crushed Biscoff cookies. Repeat with the remaining mixture and swirls. Freeze for at least 4 hours, preferably overnight.
- 3
Cut into slabs: lift the frozen yogurt out of the pan using the parchment paper. Cut into 12 even rectangles to match the size of your Biscoff cookies.
- 4
Assemble the sandwiches: place a frozen yogurt slab between two Biscoff cookies. Gently press the sides into crushed Biscoff cookies for a beautiful, crunchy finish.
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From Bobbie's “Bobbie's Recipe Card 150”. Written up by Bobbie's Kitchen · Updated 26 October 2026