Strawberry Biscoff Icebox Bars (Vegan)
This Strawberry Biscoff icebox dessert is the ultimate no-bake treat! Layered with fresh strawberries, strawberry whipped cream, and Biscoff cookies, it's the perfect make-ahead dessert for summer parties and BBQs.
Ingredients
- For the Filling:
- 1 ½ cups vegan heavy whipping cream
- ⅓ cup freeze-dried strawberries crushed into a fine powder
- ¼ cup powdered sugar adjust to taste
- 2 teaspoons fresh lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Icebox Bars:
- About 40 Biscoff cookies or enough to cover 3 layers in a loaf pan or square dish, plus more for topping
- 2 cups fresh strawberries hulled and thinly sliced, plus more for topping
- For Topping:
- Crushed Biscoff cookies
- Fresh strawberries whole or sliced
- Melted Biscoff spread optional
Instructions
- In a large bowl, whip the vegan heavy cream with the crushed freeze-dried strawberries, powdered sugar, lemon zest, vanilla, and salt until stiff peaks form, about 3 to 5 minutes with a hand mixer. Line a loaf pan or 8x8-inch dish with parchment paper, leaving overhang for easy removal. Spread a thin layer of whipped cream on the bottom. Add a layer of Biscoff cookies, breaking them to fit if needed. Spread 1/3 of the whipped cream over the cookies. Add a generous layer of sliced strawberries. Repeat with two more layers: cookies, whipped cream, strawberries. Finish with a final layer of whipped cream. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften into cake-like layers. Before serving, top with crushed Biscoff cookies, extra strawberries, and a drizzle of melted Biscoff spread if using. Lift out using the parchment, slice into bars, and enjoy cold.
Notes
Freeze-dried strawberries add flavor and a gorgeous pink hue. Don't skip the chill time — it's essential for the cookies to soften. Best eaten cold; at room temperature the cream loosens and can turn mushy. At a party, the bars can sit out 30 to 45 minutes in a cool indoor setting, or 15 to 20 minutes in warm weather, then return to the fridge. Substitutions: coconut cream (well chilled, solid part only) for vegan heavy cream, though the texture is denser with a slight coconut flavor; skip the freeze-dried strawberries or use a little strawberry jam. Make ahead 6 to 24 hours for best results. Store covered in the fridge up to 3 days. Freezes up to 1 month: freeze before topping, wrap well in plastic and foil once firm, then thaw in the fridge 3 to 4 hours or overnight and add toppings before serving.