Homemade no churn ice cream is such a special treat in summer and this Biscoff ice cream recipe is no exception! It’s got a simple whipped cream base made with sweetened condensed milk that mixes in just a few minutes. The base is then layered with smooth ripples of cookie butter, and spiced cookie pieces. It’s ridiculously good!
Biscoff ice cream is pretty perfect on its own, but if you want to go next level, add a scoop to warm apple crumble bars, apple galette, or double chocolate buckwheat brownies.
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💞 Why You’ll Love This Recipe
✔️ No cook, no churn ice cream is one of the most uncomplicated desserts you will ever make from scratch.
✔️ It’s loaded with Biscoff cookie butter!
✔️ It’s loaded with Biscoff cookies!
📋 Ingredients
Ingredient Notes
- Lotus Biscoff Cookies—These are often served on airplanes. They are lightly spiced crunchy cookies with an unmistakable caramelized flavor.
- Sweetened Condensed Milk—This is not the same thing as evaporated milk.
- 35% Whipping Cream—Sometimes called heavy cream.
- Biscoff Cookie Butter—A smooth creamy dessert spread similar in texture to smooth peanut butter. Can be used anywhere you use nut butter or Nutella.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredients Substitutions
- Cookies—Gingerbread cookies are a good substitute, or you can leave the cookie pieces out completely.
- Cookie Butter—Use any brand you like or can find. You can also use crunchy cookie butter if you prefer.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Biscoff Ice Cream
STEP 1—Use your hands to break the cookies into bite-sized pieces.
STEP 2—Whip the cream to medium peaks.
STEP 3—Add the sweetened condensed milk and salt to the cream.
STEP 4—Mix until the condensed milk is just combined. The cream will be smooth and somewhat shiny.
STEP 5—Spoon a layer of cream into the bottom of an insulated ice cream tub.
STEP 6—Follow with a layer of cookie pieces.
STEP 7—Add small swirls of cookie butter over the cookie pieces. Add another layer of cream, then cookies, then cookie butter.
STEP 8—Stop when everything is gone, but try to finish with a layer of cookies and cookie butter. Cover and freeze for eight hours before scooping and serving.
🗣 Expert Tips
1. For a vanilla base, rather than a sweet cream base, add 2 teaspoons of vanilla extract when you add the condensed milk.
2. If you don’t own ice cream tubs, use a standard loaf tin covered tightly with aluminum foil.
3. Thaw the ice cream at room temperature for 10 minutes before scooping.
📝 Recipe Notes
- To check if the whipping cream is whipped to medium peaks, stop the mixer, and remove the whisk attachment with some whipped cream on it. Turn the whisk upside down. Medium peaks will almost stand straight up without flopping over.
- Insulated ice cream tubs can sometimes be found at stores like Marshalls or Homesense, or online.
- Here in Canada, I have found Biscoff cookie butter at Walmart but you can also order it from Amazon.
🙋♀️ Recipe FAQ
Biscoff is a delicious dessert spread similar to Nutella but made with cookies instead of chocolate and hazelnuts. You can use it anywhere you use peanut butter.
Lotus Biscoff cookie butter is not only vegetarian but vegan-friendly as well. The main ingredients in Biscoff are wheat flour, sugar, vegetable oils, brown sugar syrup, baking soda, soy flour, salt, cinnamon, and citric acid.
No, not unless you add them.
💃 More Simple Summer Desserts
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🖨 Recipe
Biscoff Ice Cream
Equipment
- Measuring cups and spoons or digital kitchen scale
- Stand mixer with whisk attachment
- Spoon
- Insulated ice cream container(s) with lids optional
Ingredients
- 12 Lotus Biscoff cookies
- 2 cups 35% whipping cream
- 10 ounces sweetened condensed milk
- ¼ teaspoon salt
- ½ cup Lotus Biscoff cookie butter
Instructions
- Start by breaking the cookies into bite-sized pieces with your hands. Set aside.
- Pour the whipping cream into the bowl of a stand mixer. Use the whisk attachment on medium-high speed to whip the cream to medium-stiff peaks.
- Add the sweetened condensed milk and salt to the bowl. Turn the mixer to high speed and whip until the condensed milk is just mixed in.
- Stop the mixer and remove the bowl. Spoon a layer of whipped cream batter into an insulated ice cream tub. Scatter cookie pieces over the cream base layer. Use a small spoon to lay and stretch small spoonfuls of cookie butter randomly over top of the whipped cream base. It will be a bit messy! Repeat the process, layering the whipped cream base, crushed cookies, and then the cookie butter until all are gone.
- Cover the tub tightly and store in the freezer for 8 hours, or overnight, before scooping and serving.
Notes
- To check if the whipping cream is whipped to medium peaks, stop the mixer, and remove the whisk attachment with some whipped cream on it. turn the whisk upside down. Medium peaks will almost stand straight up without flopping over.
- Insulated ice cream tubs can sometimes be found at stores like Marshalls or Homesense, or online.
- Here in Canada, I have found Biscoff cookie butter at WalMart but you can also order it from Amazon.
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