Go Back
–+ servings
Homemade Biscoff ice cream served in a bowl with Biscoff cookies on top.

Creamy Homemade Biscoff Ice Cream

A no-churn ice cream inspired by the beloved Biscoff cookie spread, featuring a creamy texture and irresistible flavor perfect for summer days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup heavy whipping cream Use cold for best whipping results.
  • 1 cup Biscoff cookie spread Can substitute with any similar cookie butter.
  • 1/2 cup sweetened condensed milk Provides sweetness and creaminess.
  • 1 tsp vanilla extract Enhances the flavor.
  • optional crushed Biscoff cookies for topping For additional crunch and flavor.

Method
 

Preparation
  1. Pour the heavy whipping cream into a mixing bowl and whip until stiff peaks form.
  2. In another bowl, combine the Biscoff cookie spread, sweetened condensed milk, and vanilla extract. Stir until well mixed and smooth.
  3. Gently fold one third of the whipped cream into the Biscoff mixture until no white streaks remain. Repeat with the remaining whipped cream.
  4. Pour the creamy mixture into a loaf pan. Swirl in additional Biscoff cookie spread if desired.
  5. Cover and freeze for at least four hours, or until set.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 11gSodium: 50mgSugar: 24g

Notes

For vegans, substitute coconut cream for heavy whipping cream and use a dairy-free cookie spread. You can add various toppings like chocolate chips or caramel swirls for a unique flavor.

Tried this recipe?

Let us know how it was!