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–+ servings
Delicious homemade Biscoff ice cream in a bowl topped with cookie crumbles

Biscoff Ice Cream

This delightful homemade Biscoff ice cream features rich caramel and spice notes from Biscoff cookies mixed into a creamy base, delivering a nostalgic treat perfect for summer days.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream Can be substituted with full-fat coconut cream for a dairy-free option.
  • 1 cup sweetened condensed milk Can be substituted with a coconut-based alternative for a vegan option.
  • 1 cup Biscoff cookies, crushed Plus extra for topping.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Gather all your ingredients.
  2. In a mixing bowl, whip the heavy cream until soft peaks form.
  3. In a separate bowl, combine the sweetened condensed milk, crushed Biscoff cookies, vanilla extract, and a pinch of salt.
  4. Stir until cookie crumbs are evenly mixed into the creamy base.
  5. Gently fold in the whipped cream, taking care not to deflate it too much.
  6. Transfer the mixture into an airtight container, sprinkle extra crushed Biscoff cookies on top, and seal.
Freezing
  1. Pop your container in the freezer for at least 6 hours or overnight until fully set.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 80mgFiber: 1gSugar: 20g

Notes

For serving, try it in a waffle bowl or cone, or pair it with warm espresso for an affogato. Layer it in dessert parfaits for a stunning presentation. You can enhance flavors with caramel or chocolate swirls and mix-ins such as nuts or chocolate chips.

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