Few desserts capture hearts quite like ice cream—but when you combine the rich, caramelized flavor of Biscoff cookies with the creamy texture of homemade ice cream, you get a frozen treat that’s truly next-level. Even better? You don’t need an ice cream maker to make it. This No-Churn Biscoff Ice Cream is the perfect blend of indulgence and simplicity. With just a handful of ingredients and minimal prep time, you can create a luscious dessert that tastes gourmet without the effort.
What Is Biscoff?
If you’re not already a fan, Biscoff is a spiced caramelized cookie (also known as speculoos) that originated in Belgium. It’s known for its deep, warm flavor with notes of brown sugar, cinnamon, and butter. Biscoff spread, often referred to as “cookie butter,” takes those cookies and turns them into a creamy, peanut butter-like consistency. It’s smooth, rich, and totally addictive.
In this recipe, both Biscoff cookies and cookie butter are used to create a creamy, crunchy, flavor-packed ice cream you can whip up in under 10 minutes.
Why No-Churn?
Traditional ice cream recipes often require an ice cream machine and involve a lengthy custard-cooking process. No-churn ice cream skips the machinery and relies on whipped cream and sweetened condensed milk to create that same smooth, scoopable texture.
No-churn ice cream is:
- Quick and Easy: No cooking, no churning—just mix and freeze.
- Rich and Creamy: The whipped cream gives it a light, airy structure.
- Perfect for Customization: Add your favorite mix-ins and flavors.
Ingredients
Here’s everything you need to make a batch:
- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- ½ cup Biscoff spread (smooth or crunchy)
- 1 teaspoon vanilla extract
- 1 cup crushed Biscoff cookies (plus extra for topping)
- Optional: 2 tablespoons of milk (to loosen the Biscoff spread for swirling)
Prep Time: 10 minutes
Freeze Time: 6 hours or overnight
Total Time: About 6–8 hours
Yield: About 1.5 quarts (10–12 scoops)
Instructions
1. Whip the Cream
In a large mixing bowl, whip the heavy cream until stiff peaks form. You can use a hand mixer or stand mixer—this takes about 3–4 minutes on medium-high speed.
2. Make the Base
In a separate bowl, whisk together the sweetened condensed milk, Biscoff spread, and vanilla extract until smooth. If your Biscoff spread is too thick, microwave it for 10–15 seconds to soften.
3. Combine the Mixtures
Gently fold the whipped cream into the Biscoff mixture using a spatula. Be careful not to deflate the cream—it’s what gives the ice cream its airy texture.
4. Add the Cookies
Fold in the crushed Biscoff cookies for a crunchy texture throughout. You can leave them slightly chunky for more bite.
5. Swirl and Freeze
Pour the mixture into a loaf pan or freezer-safe container. For a decorative swirl, warm a couple of tablespoons of Biscoff spread and drizzle it on top, then use a knife to swirl it into the mixture. Sprinkle more crushed cookies on top.
6. Freeze
Cover with plastic wrap or a lid and freeze for at least 6 hours, or overnight for best results.
Nutritional Information (Per Serving – Based on 12 Servings)
- Calories: ~290
- Fat: 20g
- Carbohydrates: 25g
- Sugar: 20g
- Protein: 3g
- Cholesterol: 60mg
- Sodium: 75mg
This ice cream is rich and indulgent—perfect for a special treat or dinner party dessert.
Presentation and Serving Ideas
Presentation can take this already-impressive dessert to new heights:
- Classic Scoop: Serve in waffle cones or bowls with a drizzle of warm Biscoff spread.
- Affogato-Style: Pour a shot of cold brew coffee over a scoop for a decadent twist.
- Sandwich It: Scoop between two Biscoff cookies for irresistible ice cream sandwiches.
- Top It Off: Add whipped cream, crushed cookies, or even caramel sauce for extra flair.
For parties, serve scoops in individual cups topped with a mini cookie—perfect for dessert tables and easy cleanup.
Variations to Try
- Chocolate Swirl: Add a ribbon of chocolate ganache or fudge sauce before freezing.
- Biscoff & Banana: Mix in sliced bananas or banana puree for a Banoffee-inspired version.
- Vegan Version: Use coconut whipped cream and sweetened condensed coconut milk for a dairy-free option.
The base of no-churn ice cream is highly versatile, so you can easily adapt this to your flavor preferences.
Final Thoughts
No-Churn Biscoff Ice Cream is everything you want in a homemade dessert—easy, indulgent, and incredibly satisfying. With its velvety texture, cookie crunch, and unmistakable Biscoff flavor, it’s a show-stopping treat that requires minimal effort and zero special equipment.
Whether you’re a longtime fan of cookie butter or new to the world of Biscoff, this ice cream is guaranteed to win hearts (and taste buds). So grab a spoon, share a scoop, and enjoy a frozen dessert that’s as impressive as it is easy to make.