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Biscoff Ice Cream

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If you love cookie butter, this no-churn Biscoff ice cream recipe is for you! It has a sweet cream base and is LOADED with smooth cookie butter swirls and crushed speculoos cookie pieces. The hardest part of making it is waiting for it to freeze!
Prep Time: 20 minutes
Freezing Time 8 hours
Total Time: 8 hours 20 minutes
A scoop of Biscoff cookie butter ice cream in an ice cream scoop resting on top of a tub of oce cream.

Making homemade no-churn ice cream at home is a special treat in the summer, and this no-churn Biscoff ice cream recipe is no exception! It’s got a simple whipped cream base combined with sweetened condensed milk which comes together in just a few minutes. The base is then layered with smooth ripples of Biscoff cookie butter and Biscoff cookie pieces. It’s ridiculously good!

Biscoff, often recognized by its distinctive caramelized flavor, is a brand name for traditional Belgian speculoos cookies. These cookies are characterized by their crisp texture and a unique blend of spices, including cinnamon and nutmeg. Beyond the cookies, the Biscoff name has also become synonymous with a popular cookie butter spread, made by grinding the cookies into a smooth, creamy texture. It is often used as a spread on bread, an ingredient in various desserts, or enjoyed straight from the jar.

This cookie butter ice cream is pretty perfect on its own, but if you want to take it to the next level, add a scoop to warm apple crumble bars, apple galettes, or double chocolate buckwheat brownies.

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Ingredients To Make No-Churn Biscoff Ice Cream

Ingredients to make Biscoff ice cream.

Ingredient Notes

  • Biscoff Cookie Butter: Adds rich cookie butter flavor and creamy texture.
  • Lotus Biscoff Cookies: Provide crunch and even more speculoos flavor.
  • Salt: Enhances the overall flavor.
  • Sweetened Condensed Milk: The sweet component of the ice cream base and helps create smooth texture.
  • 35% Whipping Cream: The creamy voluminous base.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredients Substitutions

  • Biscoff Cookie Butter: You can use peanut butter if you can’t find cookie butter.
  • Lotus Biscoff Cookies: Substitute with graham crackers for a similar crunch.
  • Salt: Sea salt is a good substitute.
  • Chocolate Chips: Fold in mini chocolate chips for added texture.
  • Cinnamon: Sprinkle ground cinnamon into the ice cream base.
  • Crushed Nuts: Add a handful of crushed nuts like almonds or pecans for extra crunch.
  • Fruit Swirls: Incorporate swirls of raspberry or strawberry sauce.
  • Vanilla Extract: Mix in a teaspoon or two of vanilla extract to enhance the overall flavor of the base.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Biscoff Ice Cream

Steps 1 to 4 to make this recipe.

STEP 1: Chop the cookies into bite-sized pieces.

STEP 2: Use a stand or hand mixer with a whisk attachment to whip the cream to medium peaks.

STEP 3: Add the sweetened condensed milk and salt to the whipped cream.

STEP 4: Mix until the condensed milk is just combined. The cream base will be smooth and somewhat shiny.

Steps 5 to 8 to make this recipe.

STEP 5: Spoon a layer of cream into the bottom of an insulated ice cream tub or other airtight container.

STEP 6: Follow with a layer of chopped cookie pieces.

STEP 7: Add swirls of cookie butter over the cookie pieces. Repeat with a second layer of cream, cookies, and cookie butter swirls.

STEP 8: 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 cream is whipped to medium peaks, stop the mixer and remove the whisk attachment with 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. They are also easily available online.
  • In Canada, Biscoff cookie butter can be found at Walmart in the peanut butter aisle, but you can also order it from Amazon.
  • Allow the ice cream to soften at room temperature for 5 to 10 minutes before scooping for easier serving.

Storage

  • Store the ice cream in an airtight, insulated container to prevent ice crystals from forming and to maintain the creamy texture. Biscoff ice cream can be kept in the freezer for up to one month.
A small green bowl with three scoops of cookie butter ice cream inside.

Did you make this Biscoff ice cream? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

A scoop of Biscoff cookie butter ice cream in an ice cream scoop resting on top of a tub of oce cream.

Biscoff Ice Cream

Author: Kelly Neil
If you love cookie butter, this no-churn Biscoff ice cream recipe is for you! It has a sweet cream base and is LOADED with smooth cookie butter swirls and crushed speculoos cookie pieces. The hardest part of making it is waiting for it to freeze!
5 from 1 vote
Prep Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 20 minutes
Course Ice Cream & Frozen Treats
Cuisine American / Canadian
Servings 10 servings
Calories 399 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Stand mixer with whisk attachment
  • Spoon
  • Insulated ice cream container(s) with lids optional
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

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.

Recipe Notes

  • To check if the cream is whipped to medium peaks, stop the mixer and remove the whisk attachment with 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. They are also easily available online.
  • In Canada, Biscoff cookie butter can be found at Walmart in the peanut butter aisle, but you can also order it from Amazon.
  • Allow the ice cream to soften at room temperature for 5 to 10 minutes before scooping for easier serving.

Storage

  • Store the ice cream in an airtight, insulated container to prevent ice crystals from forming and to maintain the creamy texture. Biscoff ice cream can be kept in the freezer for up to one month.

Nutrition

Serving: 1servingCalories: 399kcalCarbohydrates: 31gProtein: 5gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 66mgSodium: 150mgPotassium: 164mgFiber: 0.2gSugar: 24gVitamin A: 825IUVitamin C: 1mgCalcium: 115mgIron: 0.5mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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