This recipe is perfect for anyone who loves the unique taste of Biscoff. It’s incredibly creamy, easy to prepare, and doesn’t require complicated techniques. Whether you use an ice cream maker or a no-churn method, the result is a smooth, decadent treat that feels like a gourmet dessert. It’s also highly customizable, allowing you to add extra texture or flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
heavy cream sweetened condensed milk Biscoff spread vanilla extract pinch of salt crushed Biscoff cookies
Directions
In a large bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, mix the sweetened condensed milk with the Biscoff spread, vanilla extract, and salt until smooth.
Gently fold the whipped cream into the Biscoff mixture, being careful not to deflate the cream.
Fold in the crushed Biscoff cookies for added texture.
Transfer the mixture into a freezer-safe container and smooth the top.
Freeze for at least 4–6 hours, or until firm.
Let the ice cream sit at room temperature for a few minutes before scooping for the best texture.
Servings and timing
This recipe yields about 6 servings.
Preparation time: 15 minutes Freezing time: 4–6 hours Total time: about 4 hours 15 minutes to 6 hours 15 minutes
Variations
You can swirl extra Biscoff spread through the mixture before freezing for a ripple effect. Add chocolate chips or drizzle melted chocolate for a richer flavor. For a crunchier texture, mix in chopped nuts or extra crushed cookies. You can also make it dairy-free by using coconut cream and a dairy-free condensed milk alternative.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To maintain the best texture, cover the surface with plastic wrap before sealing. Let it soften slightly at room temperature before serving. Reheating is not applicable.
FAQs
Can I make this without an ice cream maker?
Yes, this is a no-churn recipe, so no machine is required.
What is Biscoff spread made from?
It’s made from spiced caramelized biscuits blended into a smooth, spreadable paste.
Can I use a different cookie spread?
Yes, similar cookie butters can be used, though the flavor may vary slightly.
Why is my ice cream too hard?
Freezing too long or not enough fat content can make it firmer. Let it sit at room temperature before scooping.
Can I reduce the sweetness?
You can slightly reduce the condensed milk, but it may affect the texture.
How do I make it creamier?
Ensure the cream is whipped properly and avoid overmixing when folding.
Can I add mix-ins?
Yes, chocolate chips, nuts, or caramel swirls work very well.
Is this recipe kid-friendly?
Yes, it’s simple and great for all ages.
Can I refreeze melted ice cream?
It’s not recommended, as it can affect texture and quality.
How long should I freeze it?
At least 4–6 hours, or until it reaches your desired consistency.
Conclusion
Biscoff ice cream is a luxurious and easy-to-make dessert that captures the beloved flavor of spiced cookies in a creamy, frozen form. With its smooth texture and rich taste, it’s a perfect treat for any occasion and sure to impress anyone who tries it.
Biscoff ice cream is a creamy, no-churn frozen dessert made with rich Biscoff spread, whipped cream, and sweetened condensed milk. This indulgent treat delivers a smooth texture with warm caramelized biscuit flavor, perfect for an easy homemade gourmet dessert.
Author:Catherine
Prep Time:15 minutes
Cook Time:4–6 hours
Total Time:4 hours 15 minutes
Yield:6 servings
Category:Dessert
Method:No-Churn / Freezing
Cuisine:European-Inspired
Diet:Vegetarian
Ingredients
Heavy cream
Sweetened condensed milk
Biscoff spread
Vanilla extract
Pinch of salt
Crushed Biscoff cookies
Instructions
In a large bowl, whip the heavy cream until stiff peaks form.
In another bowl, mix sweetened condensed milk, Biscoff spread, vanilla extract, and salt until smooth.
Gently fold the whipped cream into the Biscoff mixture, being careful not to deflate it.
Fold in crushed Biscoff cookies for texture.
Transfer the mixture to a freezer-safe container and smooth the top.
Freeze for 4–6 hours or until firm.
Let sit at room temperature for a few minutes before scooping and serving.
Notes
Fold gently to keep the mixture light and airy.Add a swirl of extra Biscoff spread before freezing for a ripple effect.Cover the surface with plastic wrap to prevent ice crystals.For best texture, do not overfreeze—allow slight softening before serving.
