No Churn Biscoff Icecream

Skip to Recipe

It is the season of ice cream! The long queues waiting impatiently outside the ice cream parlors bear the testimony of our love for it. Almost anyone who has experienced the pangs of cravings looking at them can attest that the icy, creamy, and sugary treat is simply irresistible!

This No Churn Biscoff Icecream is the perfect vanilla icecream that has thick swirls of cookie butter throughout and loaded with chunky Biscoff cookies. It is one frozen treat you are going to enjoy all summer long.
Even though the recipe doesn't call for eggs, the sweetened condensed milk and the whipped cream combine to give the ice cream its unbelievably smooth, luscious and creamy texture.
What are Biscoff cookies?

Known in Europe as Lotus Speculoos, the Biscoff cookies were invented in 1932 in a local bakery in Belgium. With a spiced caramel flavor and a surprisingly crunch bite, the cookies went on to conquer America in the 1980s when they were served as the on-board snack in many domestic airlines and a few international carriers. Ever since, they rocketed to popularity and have become the perfect accompaniment to a cup of coffee.

Biscoff Spread is a super creamy spread made from crushed Biscoff cookies. It has a texture similar to peanut butter but with a deep cinnamon flavor.
Reasons to Love this Icecream
  • Made with just 5 ingredients.
  • Rich and decadent, with a classic caramelised Biscoff Flavor.
  • No special equipment required.
  • Has a luscious, creamy texture-as good as churned icecream.
  • With chunks of crushed Biscoff biscuits and swirls of Biscoff spread throughout, it is so addictive!

Here are some of my other Frozen Treats that you can enjoy this Summer:
How Long Does Homemade Ice Cream Last?

You can store this homemade ice cream in a tightly sealed container in the freezer for up to one month. Though, ours never lasts that long.

How to Serve this Icecream?

Remove the icecream from the freezer, and keep it on the counter for a couple of minutes before scooping for the best texture. Serve it right away or with some crumbled Biscoff cookies sprinkled over the top for intense flavors and added crunchiness.

Tips and Tricks
  • To ensure your ice cream is smooth and creamy, use a whipping cream with at least 35% fat content.
  • Also, make sure that the whipping cream is completely chilled so that it can be whipped properly.

If you make this No Churn Biscoff Icecream, please let me know how it turned out! Please let me know by leaving a comment below.

  • 2 cups (480ml) Heavy cream, cold
  • 1/2 cup Sweetened condensed milk
  • 1 cup (250g)Lotus Biscoff cookie butter
  • 1 teaspoon vanilla extract
  • 10-12 crushed Lotus Biscoff cookies (optional)

  1. In a large bowl, combine the sweetened condensed milk and ½ cup of the Biscoff spread and stir until smooth. Set aside.
  2. Place cold heavy cream and the vanilla extract in another bowl and using a handheld electric beater, whip the cream to stiff peaks.
  3. Place the remaining ½ cup of Biscoff spread in a microwave safe bowl and microwave for 30 seconds, or until slightly melted and smooth. Set aside to cool slightly.
  4. Fold the whipped cream into the Biscoff and sweetened condensed milk mixture until combined.
  5. Crumble up the cookies and add half cup of them to the cream mixture. Fold through gently.
  6. Layer the ice cream in a 9×5-inch loaf pan or freezer-safe container. Start with about ⅓ of the mixture and then add dollops of the melted Biscoff spread. Top with more of the ice cream mixture and more dollops of Biscoff and so on until all of the ice cream and Biscoff is in the container. Use a knife to gently swirl the mixture. Top with additional chopped Biscoff cookies.
  7. Cover the container with a plastic wrap. Freeze for 6 to 8 hours, or until the ice cream is firm. Scoop and enjoy!


Most Popular Recipes

Chicken Pot Pie Hand Pies

Crispy Parmesan Potato Stacks

Blueberry Chia Seed Pudding

Carrot Cake Bliss Balls

Hearty Vegetable and Lentil Stew

Hash Brown Egg Cups