Biscoff Ice Cream

Biscoff Ice Cream is the ultimate indulgence for cookie butter lovers. This no-churn recipe delivers rich, velvety scoops filled with swirls of creamy Biscoff spread and crunchy bits of crushed Lotus Biscoff cookies. Made without eggs or an ice cream maker, this frozen dessert is both luxurious and effortlessly simple—ideal for treating yourself any time of year.

Why You’ll Love This Recipe

With its deep caramelized flavor, smooth texture, and irresistible cookie crunch, this Biscoff Ice Cream is a crowd-pleaser that’s easy to prepare and even easier to enjoy. No churning required, no special tools needed, and just six ingredients transform into a dessert that tastes gourmet. Whether you’re a seasoned home cook or a first-time ice cream maker, this recipe guarantees delicious results every time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups heavy whipping cream (cold)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup Biscoff spread (cookie butter)
• 1 tsp vanilla extract
• 8 Biscoff cookies, crushed (plus more for topping)

directions

1. In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form.
2. In a separate bowl, stir together the sweetened condensed milk, Biscoff spread, and vanilla extract until smooth and fully blended.
3. Gently fold the Biscoff mixture into the whipped cream, using a spatula to keep the texture light and airy.
4. Stir in the crushed Biscoff cookies, reserving a few pieces for topping.
5. Pour the mixture into a loaf pan or freezer-safe airtight container.
6. Sprinkle the reserved crushed cookies on top and lightly swirl for a marbled texture.
7. Cover and freeze for at least 6 hours, or overnight, until firm.
8. Scoop and serve directly from the freezer for the best creamy consistency.

Servings and timing

Prep Time: 10 minutes
Freezing Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Calories per serving: Approximately 310 kcal

Variations

• Biscoff Swirl: Melt an extra 2 tablespoons of Biscoff spread and drizzle it into the ice cream base before freezing for visible ribbons.
• Chocolate Chip Addition: Stir in mini chocolate chips or chopped white chocolate for added texture.
• Layered Version: Layer the ice cream with additional crushed cookies or caramel sauce for a sundae-style effect.
• Spiced Kick: Add a pinch of cinnamon or nutmeg to enhance the cookie butter’s warmth.
• Vegan Adaptation: Use coconut cream and sweetened condensed coconut milk along with a dairy-free cookie butter alternative.

storage/reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. Keep it tightly sealed to prevent ice crystals. For best texture, let it sit at room temperature for 2–3 minutes before scooping. Do not reheat—this dessert is meant to be served frozen.

FAQs

What is Biscoff spread?

Biscoff spread, also known as cookie butter, is a creamy spread made from Lotus Biscoff cookies. It has a caramelized, spiced flavor similar to gingerbread.

Can I use crunchy Biscoff spread?

Yes, crunchy Biscoff spread adds texture and works just as well in this recipe.

Do I need an ice cream maker?

No, this is a no-churn recipe and only requires a hand or stand mixer to whip the cream.

Can I use whipped topping instead of heavy cream?

You can, but the texture may be lighter and slightly less creamy. For the best results, use real heavy cream.

How long does it take to freeze?

The ice cream needs at least 6 hours to firm up, but overnight freezing is recommended for best consistency.

Can I make it ahead of time?

Yes, you can make this ice cream several days in advance and store it in the freezer until ready to serve.

What kind of container should I use?

A loaf pan or a lidded freezer-safe container works well. Cover with plastic wrap or a lid to prevent freezer burn.

Is it okay to refreeze if it softens?

Yes, but repeated thawing and refreezing can affect texture. Try to scoop only what you need each time.

Can I use other cookie brands?

While Lotus Biscoff is preferred for its signature flavor, you can experiment with other spiced cookies or graham crackers.

Can I make this recipe sugar-free?

It’s challenging due to the sweetness of the Biscoff spread and condensed milk, but you can explore low-sugar or keto-friendly alternatives.

Conclusion

Biscoff Ice Cream is a luscious, spiced dessert that combines ease with elegance. Whether served in cones, bowls, or straight from the freezer, it delivers a creamy, dreamy bite packed with cookie butter flavor and crunchy cookie pieces. With just a few ingredients and no machine required, this recipe is an effortless way to impress and indulge.

Biscoff Ice Cream

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This ultra-creamy, no-churn Biscoff ice cream is a spiced dessert dream, loaded with swirls of cookie butter and chunks of crushed Biscoff biscuits for an indulgent frozen treat.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Churn
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 cups heavy whipping cream (cold)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup Biscoff spread (cookie butter)
• 1 tsp vanilla extract
• 8 Biscoff cookies, crushed (plus more for topping)

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Instructions

1. In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
2. In a separate bowl, mix sweetened condensed milk, Biscoff spread, and vanilla extract until smooth.
3. Gently fold the Biscoff mixture into the whipped cream until fully combined and fluffy.
4. Stir in crushed Biscoff cookies, reserving a few pieces for topping.
5. Pour the mixture into a loaf pan or airtight container.
6. Sprinkle remaining cookie pieces on top and swirl lightly for texture.
7. Freeze for at least 6 hours, or overnight, until firm.
8. Scoop and serve directly from the freezer for a creamy, decadent treat.

Notes

• Use cold cream for faster whipping and better texture.
• Swirl extra Biscoff spread through the top for added flavor ribbons.
• Store covered in the freezer for up to 2 weeks.

Nutrition

• Serving Size: 1 scoop
• Calories: 310
• Sugar: 24g
• Sodium: 90mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 60mg