Chilled, smooth iced coffee layered with a rich and airy whipped Biscoff cream, creating the perfect blend of bold espresso and spiced cookie sweetness in every sip. This refreshing drink offers a luxurious café-style experience right at home, combining the robust flavor of coffee with the velvety indulgence of Biscoff.
Why You’ll Love This Recipe
Iced Coffee with Whipped Biscoff Cream is more than just a cold drink — it’s a decadent treat for coffee lovers. The whipped Biscoff topping adds a smooth, spiced creaminess that elevates the entire experience. It’s easy to make, highly customizable, and perfect for warm days, cozy afternoons, or anytime you crave a little indulgence with your caffeine.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Iced Coffee:
- strong brewed coffee or espresso, chilled
- milk of choice (oat, almond, or regular)
- ice cubes
For the Whipped Biscoff Cream:
- heavy cream (cold)
- Biscoff spread
- maple syrup (optional)
- vanilla extract
Topping:
- crushed Biscoff cookies
Directions
- Brew strong coffee or espresso and allow it to cool completely. You may chill it in the refrigerator for faster cooling.
- Fill a glass with ice cubes. Pour in the chilled coffee or espresso and then add your milk of choice.
- In a chilled mixing bowl, whisk the heavy cream, Biscoff spread, maple syrup (if using), and vanilla extract together. Whisk until soft peaks form and the mixture becomes light and fluffy.
- Spoon or pipe the whipped Biscoff cream over the top of the iced coffee.
- Sprinkle with crushed Biscoff cookies for an added crunch and flavor.
- Serve immediately and enjoy.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 240 kcal
Variations
- Vegan Version: Use coconut cream instead of heavy cream and plant-based milk for the coffee. Ensure Biscoff spread used is dairy-free.
- Mocha Twist: Add a teaspoon of cocoa powder to the whipped cream for a chocolatey depth.
- Iced Latte Style: Blend the milk and coffee with ice before adding the cream topping for a smoother texture.
- Biscoff Cold Foam: Whip the cream to a pourable consistency for a cold foam effect rather than soft peaks.
- Extra Sweet: Add a shot of vanilla or caramel syrup to the coffee base if you prefer a sweeter beverage.
Storage/Reheating
The iced coffee is best prepared and enjoyed fresh.
You can prepare the whipped Biscoff cream up to one day in advance and store it in the refrigerator in an airtight container.
Stir briefly before using to restore its texture.
This beverage is served cold and should not be reheated.
FAQs
Can I use instant coffee instead of espresso?
Yes, dissolve 1–2 teaspoons of instant coffee in hot water, then chill it before using.
Can I make the whipped Biscoff cream without a mixer?
Yes, you can whisk by hand, though it will take longer. A handheld milk frother can also work for small batches.
Is Biscoff spread vegan?
Yes, Biscoff spread is typically dairy-free and suitable for vegans, though always check the label.
Can I use dairy-free cream for whipping?
Yes, use a plant-based whipping cream alternative, preferably one designed for whipping.
What kind of milk works best?
Oat milk, almond milk, or regular dairy milk all complement the Biscoff flavor well. Use what you prefer.
How do I get the whipped cream to stay fluffy?
Use cold cream and a chilled bowl. Whip just until soft peaks form and avoid overwhipping.
Can I turn this into a blended drink?
Yes, blend the iced coffee and milk with ice before topping with whipped cream for a frappé-like version.
What can I use instead of maple syrup?
You can substitute honey, agave syrup, or leave it out if the Biscoff spread provides enough sweetness.
Is this drink high in caffeine?
It depends on the coffee or espresso used. Use decaf if you want a caffeine-free option.
Can I make it ahead for guests?
Prepare the coffee and whipped cream separately and assemble just before serving for best texture and presentation.
Conclusion
Iced Coffee with Whipped Biscoff Cream is the ultimate fusion of bold coffee flavor and spiced cookie indulgence. With its creamy topping and customizable base, it’s a sophisticated yet simple drink that rivals anything from your favorite café. Whether you’re looking for a special weekend treat or an afternoon pick-me-up, this drink offers comfort, flavor, and a little bit of luxury in every sip.
PrintIced Coffee with Whipped Biscoff Cream
Chilled, smooth iced coffee layered with a rich and airy whipped Biscoff cream, creating the perfect blend of bold espresso and spiced cookie sweetness in every sip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Method: No-cook
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- For the Iced Coffee:
- 1 cup strong brewed coffee or 2 shots espresso, chilled
- 1/2 cup milk of choice (oat, almond, or regular)
- Ice cubes
- For the Whipped Biscoff Cream:
- 1/2 cup heavy cream (cold)
- 2 tbsp Biscoff spread
- 1 tsp maple syrup (optional)
- 1/4 tsp vanilla extract
- Crushed Biscoff cookies (for topping)
Instructions
- Brew the coffee or espresso and allow it to cool completely.
- Fill a glass with ice and pour in the chilled coffee. Top with milk of choice.
- In a chilled bowl, whisk the heavy cream, Biscoff spread, maple syrup, and vanilla extract until light, fluffy, and soft peaks form.
- Spoon or pipe the whipped Biscoff cream over the iced coffee.
- Sprinkle with crushed Biscoff cookies for extra crunch. Serve immediately.
Notes
- Use full-fat heavy cream for the best whipping results.
- Chill the mixing bowl and beaters for faster and fluffier whipped cream.
- Adjust sweetness with more or less maple syrup to taste.
- Serve immediately to prevent the cream from melting into the coffee.
Nutrition
- Serving Size: 1 glass
- Calories: 240 kcal
- Sugar: 11g
- Sodium: 35mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg