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–+ servings

Biscoff Ice cream

Chichi Uguru
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. 
Prep Time 15 minutes
Cook Time 0 minutes
Freezing time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 518kcal

Equipment

  • Hand mixer or Stand mixer

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. When you are ready to have your ice cream, let it sit at room temperature for 2 to 3 minute to become easily scoopable.
  2. Cold heavy cream whips up faster.

Nutrition

Nutrition Facts
Biscoff Ice cream
Amount Per Serving
Calories 518 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 19g119%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 84mg28%
Sodium 220mg10%
Potassium 269mg8%
Carbohydrates 48g16%
Fiber 0.4g2%
Sugar 35g39%
Protein 7g14%
Vitamin A 1033IU21%
Vitamin C 2mg2%
Calcium 184mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.