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This easy no churn Biscoff ice cream is made of fluffy whipped cream and crunchy Biscoff cookie crumbs folded into a rich mixture of cookie spread, sweetened condensed milk, and vanilla. It’s so smooth and creamy. And you won’t even need an ice cream maker!
If you’ve never had Biscoff cookies, stop what you’re doing right now and go get some. You’ll understand why I had to make them into an ice cream. Made with just a handful of ingredients, this velvety Biscoff ice cream is infused with the rich and caramelized essence of the spiced cookies it’s named after. With each bite, notes of warm cinnamon, nutmeg, cloves, and ginger parade across the taste buds, floating in a light, fluffy dream of no churn ice cream. Crumbled Biscoff cookies add the perfect amount of crunch. I’m telling you, you’re in for a real treat.
Time to roll up your sleeves, gather a few ingredients, and dive in. Don’t worry. It won’t take long and you won’t even need a fancy ice cream maker. Just 15 minutes and a few ingredients. What are you waiting for?
Why You’ll Love This Biscoff Ice Cream
I’ve been raving about this no churn ice cream. Not only is it delicious but it’s the perfect solution for those of you looking for an easy, no-fuss ice cream recipe. Here’s why I think it’s so great.
- You won’t need much. Most ice cream recipe call for an ice cream maker. This recipe, on the other hand, does not. You’ll need nothing more than an electric mixer and 5 ingredients!
- Quick. It will only take you about 15 minutes to prep this ice cream. Then all you have to do is pop it in the freezer and twiddle your thumbs!
- The BEST flavor. There’s nothing quite like Biscoff cookies. The warmth of the cinnamon, cloves, and nutmeg in the Biscoff cookie spread comes through loud and clear in this rich, almost caramelly ice cream.
What Flavor is Biscoff?
Biscoff cookies, also known as Speculoos cookies, have a distinct taste often described as a combination of graham crackers and gingerbread cookies. The warm, comforting spice blend that defines them is dominated by cinnamon, cloves, nutmeg, and ginger. Rich, sweet, and almost caramel-like in flavor, they are a real treat.
Recipe Ingredients
This delightfully simple recipe only requires 5 ingredients. Here they are. Be sure to scroll to the recipe card below for precise measurements.
- Heavy cream – The whipped cream in this recipe gives the ice cream its volume. If the heavy whipping cream it’s made of isn’t cold, it won’t hold volume properly which will end you with runny ice cream. So keep it in the fridge until you’re ready to use it!
- Sweetened condensed milk
- Biscoff cookie spread
- Vanilla extract
- Biscoff cookies
How to Make Biscoff Ice Cream
Here’s a quick look at how to make this easy no churn ice cream. Be sure to scroll to the recipe card below for more thorough instructions.
- Make the whipped cream. Beat the heavy cream at high speed until stiff peaks form.
- Prepare the ice cream base. Mix together the condensed milk, cookie spread, and vanilla extract.
- Put it all together. Fold the whipped cream into the Biscoff mixture.
- Add some crunch. Fold the crushed cookies into the ice cream.
- Freeze. Transfer the ice cream to a freezer-safe container, top it with the remaining cookie crumbs, cover, and freeze for 6 hours.
Tips for Making No Churn Ice Cream
Time to take your ice cream game to the next level. These quick tips will help you achieve a truly fabulous frozen dessert.
- Cold heavy whipping cream. Start with cold heavy whipping cream. If it isn’t chilled, it won’t hold volume properly when you try to turn it into whipped cream. The volume of the whipped cream in this ice cream is responsible for its light and fluffy texture. So keep that whipping cream cold!
- Whip enough but not too much. Did you know that, if you over-whip heavy whipping cream, it will turn into butter? So whip just until stiff peaks form. No longer.
- Fold gently. When folding the whipped cream into the Biscoff mixture, do so gently. You don’t want to knock the volume out of the whipped cream.
- Patience. This ice cream needs to chill for at least 6 hours. Any less and it will be runny. So set a timer and walk away. You’ll be glad you waited.
Serving Suggestions
Biscoff ice cream is undoubtedly a treat all on its own but it’s made even better when paired with another goody or two. Here are some ideas for you.
- Cookies. I love serving this ice cream with freshly baked cookies. Try my Cheesecake Stuffed Chocolate Chip Cookies, these Cinnamon Brown Sugar Cookies, or my Caramel Pretzel Linzer Cookies.
- Brownies. Biscoff ice cream pairs beautifully with anything chocolate, especially brownies. Try my Cake Mix Brownies, these Caramel Filled Brownies, or my Fudgy Dirty Chai Dark Chocolate Brownies.
- Sauce. Drizzle a bit of chocolate or caramel sauce over your Biscoff ice cream. Delicious!
- Whipped cream. Whip up a classic whipped cream with heavy cream, vanilla, and powdered sugar or try the honey cream from this Boozy Peaches and Honey Cream Shortcakes recipe.
How to Store Homemade Ice Cream
Line an airtight freezer-safe container or a loaf pan with parchment paper and fill it with ice cream. Lay a film of plastic wrap or parchment paper directly on top of the ice cream (this will prevent ice crystals from forming) before closing the container or wrapping the loaf pan tightly in plastic wrap. Store it in the freezer for up to 2 weeks.
More No Churn Ice Cream Recipes
Honestly, once I discovered no churn ice cream, I was hooked. It takes so much of the hassle out of making ice cream and makes it so much more accessible to home cooks. Here are a couple of my other favorite no churn ice cream miracles.
No Churn Biscoff Ice Cream
Equipment
Ingredients
- 2 ½ cups (592 ml) heavy cream, chilled
- 14 ounce (397 g) can of sweetened condensed milk
- 1 cup (237 g) Biscoff cookie spread
- 1 teaspoon vanilla extract
- 1 ¼ cup (296 g) crushed Biscoff cookies, divided
Instructions
- Using an electric mixer, beat heavy cream until it forms stiff peaks, about 4-5 minutes.
- In a separate mixing bowl, stir together condensed milk, cookie spread and vanilla extract.
- Gently fold the condensed milk mixture into the whipped cream, then fold in 1 cup of the crushed cookies.
- Transfer to a freezer-safe container (we use a 9×5 loaf pan), top with remaining cookies, cover and freeze for at least 6 hours, or until set.
