Biscoff Ice Cream Recipe
Whipped heavy cream folded into sweetened condensed milk creates a churn-free base that stays soft and scoopable straight from the freezer, and swirling in melted Biscoff cookie butter along with crushed cookies gives every bite that same caramelized, spiced flavor as the cookies themselves.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 380 min
- Servings
- 8
Ingredients
- 2 cups heavy cream, cold
- 14 oz can sweetened condensed milk
- 3/4 cup Biscoff cookie butter, melted
- 10 cookies Biscoff cookies, crushed, plus more for topping
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Nutrition per serving
- Calories
- 2656
- Protein
- 57g
- Carbs
- 407g
- Fat
- 93g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Chill a 9x5-inch loaf pan or freezer-safe container in the freezer while you prepare the base.
- 2In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, 3-4 minutes.
- 3In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
- 4Gently fold the whipped cream into the condensed milk mixture in three additions, using a spatula and a light hand to keep as much air in the mixture as possible.
- 5Warm the Biscoff cookie butter for 15-20 seconds in the microwave, just until pourable, then drizzle it over the cream mixture along with the crushed cookies.
- 6Fold in the cookie butter and crushed cookies with just 3-4 strokes, leaving distinct ribbons rather than blending it in fully.
- 7Pour the mixture into the chilled loaf pan and smooth the top. Drizzle with a little extra melted cookie butter and scatter with more crushed cookies if desired.
- 8Cover tightly with plastic wrap, pressing it directly against the surface, and freeze for at least 6 hours or until firm, ideally overnight.
- 9Let sit at room temperature for 5-10 minutes before scooping.
Tips & variations
- No cookie butter jar on hand? Pulse 20 Biscoff cookies in a food processor with 2 tablespoons of melted butter until it forms a spreadable paste.
- For extra crunch, fold in a half cup of roughly chopped Biscoff cookies right before freezing rather than crushing them fine.
- A pinch more salt than seems necessary sharpens the caramel flavor of the cookie butter; taste the base before folding it in and adjust.
- For a churned version, chill the base for 2 hours, then spin it in an ice cream maker according to the manufacturer's instructions before folding in the cookie butter swirl and freezing.
Storage & reheating
Store in an airtight, freezer-safe container with a layer of plastic wrap pressed against the surface for up to 2 months. Because there's no stabilizer beyond the whipped cream and condensed milk, ice crystals will start to form after that point, so press out air and keep the container as full as possible.
Tips from the Tulo kitchen
- Freezing the loaf pan or container beforehand keeps the cream mixture cold longer while you fold in the cookie butter, so it doesn't start to deflate before it goes into the freezer.
- Room-temperature cookie butter straight from the jar can seize up when it hits cold cream; always warm it briefly first so it drizzles rather than clumps.
FAQ
Do I need an ice cream maker for this recipe?
No. Whipping the heavy cream to stiff peaks and folding it into sweetened condensed milk traps enough air to mimic the texture an ice cream maker would create, so this version churns entirely by hand.
Why is my no-churn ice cream too hard to scoop?
This usually means the cream wasn't whipped to full stiff peaks before folding, or too much air was knocked out during folding. Both reduce the trapped air that keeps no-churn ice cream soft in the freezer.
Can I use Biscoff spread instead of the cookie butter jar sold as 'cookie butter'?
Yes, Biscoff spread and Biscoff cookie butter are the same product under different names in some regions; either works identically here.
Can I make this dairy-free?
Swap in full-fat coconut cream (whipped) for the heavy cream and a dairy-free sweetened condensed milk alternative; the texture will be slightly less rich but still churns properly.