Biscoff Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://annakocht.com/biscoff-ice-cream-recipe/
