Biscoff Ice Cream Recipe

Introduction

This Biscoff Ice Cream recipe combines the rich, spiced flavor of Biscoff cookie butter with creamy homemade ice cream. It’s easy to make without an ice cream machine and perfect for anyone who loves that signature caramelized taste.

Ingredients

• 1 cup (240 g) Biscoff cookie butter, divided
• 14 oz. canned sweetened condensed milk
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 cups (474 ml) heavy cream
• 5 – 6 Lotus Biscoff cookies, crushed

Instructions

1. Step 1: Pour ¾ cup (180 g) Biscoff cookie butter into a microwave-safe bowl. Heat for 15 to 30 seconds until it becomes more liquidy. Set aside the remaining ¼ cup (60 g) for swirling later.
2. Step 2: In a mixing bowl fitted with a whisk attachment, combine the melted cookie butter, sweetened condensed milk, ground cinnamon, and vanilla extract. Mix on medium speed until well combined.
3. Step 3: Lower the mixer speed and slowly pour in the heavy cream. Once fully added, increase the speed to medium and whip until soft-medium peaks form.
4. Step 4: In a freezer-proof container, layer half of the ice cream mixture. Swirl in 2 tablespoons (30 g) of reserved Biscoff cookie butter and sprinkle half of the crushed Lotus Biscoff cookies. Repeat the layers with the remaining ice cream, cookie butter, and crushed cookies.
5. Step 5: Freeze the container for 1 to 2 hours to set. Then cover tightly with plastic wrap and foil, and freeze for at least 8 hours or overnight for best texture.
6. Step 6: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop and enjoy the creamy, spiced treat!

Tips & Variations

• For a chunkier texture, add more crushed Biscoff cookies or fold in small cookie pieces before freezing.
• Try adding a pinch of nutmeg or ginger for a bit of extra warmth to the spice blend.
• Use a hand whisk if you don’t have a mixer; just be sure to whip the cream until soft peaks form for the right texture.

Storage

Store the Biscoff ice cream in an airtight container in the freezer for up to 2 weeks. When ready to serve, transfer it to the fridge for 10 minutes or let it sit at room temperature for 5 minutes to make scooping easier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff cookies?

You can substitute with other spiced or caramel-flavored cookies, but the unique flavor of Biscoff makes this recipe special. Traditional graham crackers or gingersnaps can work as alternatives.

Do I need an ice cream maker for this recipe?

No, this recipe is designed to be no-churn. The whipped cream creates a creamy texture without the need for an ice cream machine.

Biscoff Ice Cream Recipe

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4.6 from 91 reviews

Indulge in the creamy, spiced delight of homemade Biscoff Ice Cream, featuring the rich flavor of Biscoff cookie butter swirled throughout a luscious, no-churn base. This easy-to-make frozen treat combines sweetened condensed milk, cinnamon, and vanilla with whipped heavy cream and crunchy crushed Biscoff cookies for a perfect balance of texture and indulgence.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 9 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Ice Cream Base

• 1 cup (240 g) Biscoff cookie butter, divided
• 14 oz. canned sweetened condensed milk
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 cups (474 ml) heavy cream

Mix-ins

• 5 – 6 Lotus Biscoff cookies, crushed

Instructions

1. Heat Cookie Butter: Pour ¾ cup (180 g) Biscoff cookie butter into a microwave safe bowl and heat for 15 to 30 seconds until it becomes more liquid. Reserve the remaining ¼ cup (60 g) for swirling into the ice cream.
2. Combine Base Ingredients: In a mixing bowl fitted with a whisk attachment, add the heated Biscoff cookie butter, sweetened condensed milk, ground cinnamon, and vanilla extract. Mix on medium speed until well combined.
3. Whip Cream: With the mixer on low speed, gradually pour in the heavy cream into the cookie butter mixture. Once all cream is added, increase the speed to medium and whip until soft to medium peaks form.
4. Assemble Ice Cream Layers: Spoon half of the ice cream mixture into a freezer-proof container. Swirl in 2 tablespoons (30 g) of reserved Biscoff cookie butter and half of the crushed Biscoff cookies. Repeat layering with the remaining ice cream mixture, melted cookie butter, and crushed cookies.
5. Freeze: Transfer the assembled ice cream to the freezer and let it set for 1 to 2 hours. Then cover the container tightly with plastic wrap and a layer of foil. Freeze for at least 8 hours or preferably overnight for the best texture.
6. Scoop and Serve: Before serving, allow the ice cream to sit at room temperature for about 5 minutes to soften slightly. Scoop and enjoy the rich, creamy Biscoff delight.

Notes

• Ensure the cookie butter is warmed to a spreadable consistency for easy mixing and swirling.
• Whip the cream until soft-medium peaks to incorporate air and achieve a creamy texture without being too stiff.
• You can substitute Lotus Biscoff cookies with any cinnamon-spiced biscuit if unavailable.
• For firmer ice cream, freeze overnight; for softer texture, reduce freezing time accordingly.
• Store leftovers in an airtight container to prevent freezer burn and preserve flavor.

Keywords: Biscoff ice cream, no churn ice cream, homemade ice cream, cookie butter dessert, easy ice cream recipe, Lotus Biscoff, sweetened condensed milk, cinnamon ice cream