When the temperatures rise, few things can cool you down faster than a big scoop of homemade ice cream. This easy no churn Biscoff ice cream is the perfect frozen treat for beating the summer heat. With just a handful of pantry ingredients and no special equipment required, you can be enjoying this decadent cookie-flavored ice cream in no time.
Table of Contents
No churn Biscoff Ice cream
Biscoff is one of my favorite spice cookies to enjoy during the holidays I really can’t decide which is my favorite holiday cookie, Biscoff or Walkers shortbread cookies.
I am so excited about this no churn biscoff cookie Ice cream because it's so easy to make, no need for an ice cream machine (all you need is a hand mixer or a stand mixer) and it is soooo delicious and creamy.
Why you’ll love this recipe
- Super easy and beginner friendly: No churn ice cream has become hugely popular for its simplicity. You don't have to fuss with custard bases or ice cream machines. Simply whip up your heavy cream and condensed milk then add the other ingredients. Stick it in the freezer, and let it work its magic.
- The star ingredient giving this ice cream its signature flavor is Biscoff cookies. Their sweet cinnamon-caramel taste shines through in each creamy bite. Crushed Biscoff cookies mixed into the base add delicious texture and crunch. It’s an irresistible cookie-meets-ice cream flavor combo!
- Heavy cream
- Condensed milk
- Lotus Biscoff cookies
- Vanilla extract
How to mark Biscoff ice cream in easy steps.
In a large bowl, beat heavy cream until stiff peaks form.
In another bowl, mix sweetened condensed milk and vanilla.
Add the condensed milk into the whipped heavy cream and mix it gently.
Gently Fold in crushed Biscoff cookies into the ice ice cream scoop ice cream into a loaf pan smoothen the top then cover with cling film.
Freeze at least 6 hours before serving. Enjoy!
How to store
To maintain the creamy texture flavor of this homemade Biscoff ice cream, store it in an airtight container or cover the top of the load pan with cling film, ensuring that it touches the ice cream before freezing. This will prevent ice crystals from forming and ensure the ice cream stays as luscious as when you first made it.
This no churn ice cream will keep frozen for 2-3 months in an airtight container. Allow to sit at room temperature for 5-10 minutes before serving for best scooping texture.
- Chill bowl and beaters before whipping cream.
- Fold whipped cream in gently to avoid deflating.
- Covering the ice cream with cling film will help prevent the ice cream from being icy.
- Customize with chocolate chips, peanut butter, etc!
- Don't overmix the cookies; you want to preserve their crunchiness.
- Allow the ice cream to soften slightly at room temperature before scooping for the best texture.
At least 6 hours for firm set. Overnight is best.
Speculoos, graham crackers or gingersnaps can be used instead of biscoff cookies.
Certainly, any cookie works well.
Absolutely! This no-churn ice cream is perfect for making ahead of special occasions. Just be sure to store it properly in the freezer.
With our easy-to-follow recipe and insider tips, you're well on your way to making this easy homemade no-churn Biscoff ice cream that's bound to impress your family and friends.
Whether you're an amateur or a pro in the kitchen, this recipe is sure to become a staple in your dessert repertoire.
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Biscoff Ice cream
- Hand mixer or Stand mixer
- 1 Cup Coarsely Crushed Biscoff Cookies (about 12 cookies)
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 14 oz sweetened condensed milk
- ⅛ teaspoon salt
- In the bowl of a stand mixer with the whisk attachment, whip the heavy whipping cream until stiff peaks form.
- Add vanilla extract to sweetened condensed milk and mix. Next gently fold in the mix of sweetened condensed milk and vanilla extract into the whipped cream till well combined.
- Add the crushed Biscoff cookies (reserving 2 spoons) to the mixture and gently fold them in.
- Transfer the mixture to a loaf pan, smoothen then sprinkle the reserved crushed Biscoff cookies on top for extra crunch and flavor.
- Cover the loaf pan/container with plastic wrap or an airtight lid.
- Freeze for at least 6 hours or until firm.
- When you are ready to have your ice cream, let it sit at room temperature for 2 to 3 minute to become easily scoopable.
- Cold heavy cream whips up faster.
This post was first published in May 2017 and has been updated to include more helpful tips to help you with the recipe. Hope you find it helpful.