Biscoff Ice Cream

Biscoff lovers unite! This recipe for Biscoff Ice Cream is for you! Cool, creamy Biscoff Cookie ice cream is swirled with Biscoff spread for an out-of-this-world homemade treat – no churning required.

Forget spending a fortune at the store on fancy ice cream with mystery ingredients. This recipe is the perfect homemade Biscoff treat, and it’s easier than you think! No fancy ice cream maker needed here – just a handful of ingredients and a little patience are all that stand between you and a scooping frenzy.

What is Biscoff?

Biscoff is a brand name for a type of cookie originally hailing from Belgium. It’s similar to a shortbread cookie, traditionally made with wheat flour, brown sugar, spices, and oil. However, Biscoff cookies have a distinct (read: addictive) flavor that’s often described as a mix of buttery caramel and cinnamon.

But the Biscoff brand has expanded beyond just cookies. You can find Biscoff spread (made from crushed cookies), ice cream, sandwich cookies, and even flavored coffee creamer.

Biscoff cookies are known for being enjoyed with coffee or tea, but they’re versatile and can be eaten on their own or used in baking.

If you’ve ever tried cookie butter (Epicurious and Trader Joe’s both make awesome versions), you know the flavor of Biscoff, and if you haven’t tried Biscoff cookies before, this recipe is your cue to go buy some today!

What is Biscoff Ice Cream?

Biscoff Ice Cream is a homemade vanilla ice cream recipe that’s been infused with Biscoff flavor. It’s made with Biscoff cookies and spread, whipped cream, sweetened condensed milk, and vanilla extract for a creamy, dreamy treat.

Why This Recipe for Biscoff Cookie Ice Cream Is The Best

• No-Churn Simplicity: Thought you needed an ice cream maker to make homemade ice cream? Think again! This recipe uses whipped cream and condensed milk for a creamy base, so there’s no churning required. Just whisk, freeze, and enjoy!
  
• Double Dose of Biscoff Flavor: This recipe uses both crushed Biscoff cookies for texture, and dreamy Biscoff spread for intense flavor in every bite.
  
• Customizable to Your Taste: Love it extra Biscoff-y? Swirl in more spread! Want a chunkier experience? Fold in even more crushed cookies! It’s your ice cream, so make it however you’d like!
  
• Store-Bought Quality, Made at Home: Skip the expensive, mystery-ingredient tubs at the store. This recipe lets you create high-quality Biscoff ice cream in your own kitchen for a fraction of the price.

Ingredients for Biscoff Ice Cream

For the Creamy Biscoff Base:

• Whipping Cream – You’ll need the real deal – heavy whipping cream – for this recipe! Make sure it’s nice and cold when you use it.
• Biscoff Cookies – You’ll need about 1 cup of crushed cookies (around 15-16 cookies should do it).
• Pure Vanilla Extract
• Sweetened Condensed Milk – Make sure you find sweetened condensed milk, NOT evaporated milk.
• Biscoff Spread – Lotus Biscoff spread can usually be found near the peanut butter in your grocery store. You might also find it in the baking aisle, or occasionally, in the international foods. You don’t need to use Lotus brand – any cookie butter will do.

Helpful Tools

• Small Pot
• Large Bowl
• Electric Mixer
• Cheese Cloth
• Measuring Cups and Spoons
• Rubber Spatula
• Ice Cream Container
• Butter Knife

How to Make Biscoff Ice Cream

This Biscoff Ice Cream is so easy to make, you’ll wonder why you ever bought store-bought! Here’s what you need to do:

Step 1: Infuse the Cream with Biscoff Flavor.

Pour the whipping cream and roughly crushed Biscoff cookies into a small pot. Heat the mixture over low heat until it simmers gently. Don’t let it boil!

Step 2: Strain and Chill.

Remove the pot from the heat and let the mixture cool completely at room temperature. This will allow the Biscoff cookies to infuse the cream with their delicious flavor. Once cool, strain the cream mixture through a cheesecloth (or a fine-mesh strainer) to remove any cookie crumbs. Pour the strained cream back into your measuring cup and top it up with fresh whipping cream to reach a total of 2 cups.

Step 3: Whip Up the Creamy Base.

In a large bowl, use an electric mixer to whip the chilled cream with the vanilla extract until stiff peaks form. This means that when you lift the beaters out of the cream, the peaks hold their shape and don’t droop over.

Step 4: Gently Fold in the Condensed Milk.

In a separate bowl, pour in the condensed milk. Add a few dollops of the whipped cream to the condensed milk and mix it well to loosen it up. This will stop the condensed milk from deflating the whipped cream when you fold it in. Now, gently fold the condensed milk mixture into the large bowl with the whipped cream. Use a rubber spatula and be careful not to overmix – a few streaks are okay!

Step 5: Swirl in the Biscoff Magic.

Grab your ice cream container. Pour the Biscoff ice cream mixture into the container a few spoonfuls at a time. In between layers of ice cream, drizzle some of the Biscoff spread.

PRO TIP: If the Biscoff spread is a bit thick for drizzling, microwave it for about 20 seconds to soften it up.

Use a butter knife to gently swirl the Biscoff spread throughout the ice cream mixture, creating a beautiful marbled effect.

Step 6: Freeze and Enjoy!

Drizzle any remaining Biscoff spread over the top of the ice cream and sprinkle with some extra crushed Biscoff cookies for garnish. Seal the ice cream container tightly and freeze it for at least 6-8 hours, or until firm.

When you’re ready to scoop the deliciousness, let the ice cream soften for just a few minutes on the counter – then dig in!

Substitutions for Biscoff Ice Cream

• Whipping Cream: You can substitute heavy cream for whipping cream, however, the ice cream may be slightly denser. If you use heavy cream, be sure it’s cold for optimal whipping.
• Biscoff Cookies: While you’ll want to use Biscoff cookies if you want the traditionally flavor, you can use the same steps with other cookies to make other infused flavors. Vanilla wafers, graham crackers, or another type of cookie you love would be delicious substitutes. Just crush them up as instructed in the recipe.
• Biscoff Spread: While Biscoff spread, also known as cookie butter, will work in this recipe. In a pinch, you could also use Nutella!

Recipe Variations

You can take this recipe to a whole new level if you want! My favorite way to switch up this recipe is to add chocolate! Fold in chocolate chips (your favorite kind) when you drizzle in the Biscoff spread. You can also add thick hot fudge sauce (while it’s still cool!) to the drizzle.

Craving some fruit? Fold in 1 cup of your favorite fresh berries (strawberries, blueberries, or raspberries would be perfect) along with the Biscoff spread in step 5. For even more berry flavor, drizzle in berry sundae syrup along with the cookie butter.

Tips for Making Perfect Biscoff Ice Cream

• For the fluffiest whipped cream, make sure your whipping cream is nice and cold before you start. If your whipped cream isn’t whipping up thick, pop it in the fridge for 20-30 minutes and try again!
  
• When you whip your cream, be careful not to overwhip it. Just whip it until stiff peaks form, which means the peaks hold their shape when you lift the beaters out of the cream. If you continue whipping after this point, the cream will turn clumpy and curdled, and become butter!
  
• Straining the cream mixture after infusing it with the Biscoff cookies is important to remove any cookie crumbs that could give your ice cream a gritty texture. A fine-mesh strainer or cheesecloth will work perfectly. If you still see some crumbs after you strain them once, go ahead and strain it again.

Storage Directions

Your homemade Biscoff Ice Cream is best enjoyed frozen of course!

Store your Biscoff Ice Cream in an airtight container in the freezer for up to 2 months. Let it soften slightly at room temperature for a few minutes before scooping for the best texture.

FAQs

Other Ice Cream Recipes to Try

Candy Cane Ice Cream

Use actual candy canes to flavor this ice cream! This is creamy, festive and no-churn!

No-Churn Matcha Green Tea Ice Cream

The slight bitterness of matcha is so delicious in ice cream. This is super quick to make and perfect for warm weather!

Black Charcoal Ice Cream

This trendy ice cream is the deepest shade of black thanks to the addition of charcoal!

Red Velvet Ice Cream

Vibrantly red with a hint of chocolate, pair this ice cream with a slice of cake for an even more indulgent treat!

Reese’s Peanut Butter Cup Ice Cream Sandwiches

Homemade peanut butter ice cream sandwiched between my intense chocolate chunk cookies. The perfect pairing of salty and sweet!

Biscoff Ice Cream

Cool, creamy Biscoff Cookie ice cream is swirled with Biscoff spread for an out-of-this-world homemade treat – no churning required.

Cook Time 1 hour hr

Freezing Time 6 hours hrs

Total Time 7 hours hrs

Course dessert

Cuisine american

Servings 8

Calories 670 kcal

Equipment

• small pot
• mixing bowls
• electric mixer
• cheesecloth
• measuring spoons and cups
• rubber spatula
• ice cream storage container rectangular

Ingredients

• 3 cups whipping cream
• 1 cup roughly crushed Biscoff cookies plus extra for garnish
• 1 can condensed milk
• ¾ cup Biscoff spread or classic cookie butter
• ½ tsp pure vanilla extract

Instructions

• Place 2 cups of whipping cream and crushed Biscoff cookies into a small pot and bring to a simmer.
• Remove from the heat and allow to come to room temperature. This process will infuse the cookie flavor into the cream.
• Strain the cream through a cheese cloth to remove any pieces of cookies. The cream will be VERY thick at this point, but don't worry! If you find that it is too thick to be strained, add the additional 1 cup of whipping cream at this point to thin it out before straining. If strained without the additional cream, return the strained cream to your measuring cup and top up with enough cream to bring the volume back up to 2 cups of cream.
• Pour 2 cups of this Biscoff cream into a large bowl, add the vanilla extract and beat with an electric mixer until stiff peaks form. If you’re having trouble getting the cream to whip, pop it into the fridge to chill slightly. Cold cream whips up much easier!
• Pour the condensed milk into a medium-sized bowl. Add a couple dollops of the whipped Biscoff cream and mix well. Then add this mixture to the larger bowl of cream and gently fold to combine. This will make it easier for the condensed milk and cream to blend together without removing any air that has been whipped into the cream.
• Pour the mixture into an ice cream container a couple spoonfuls at a time, drizzling the Biscoff spread between the dollops. If the spread feels too thick, you can microwave it for about 20 seconds for it to soften up. Use a butterknife to swirl the mixture a couple times to create a ribbon of Biscoff spread throughout the ice cream.
• Drizzle any remaining spread onto the surface and garnish with some extra crushed Biscoff cookies. Seal and freeze for 6-8 hours, or until firm. Enjoy!

Nutrition

Calories: 670kcalCarbohydrates: 59.5gProtein: 5.8gFat: 46.1gSaturated Fat: 19.3gCholesterol: 67mgSodium: 233mgPotassium: 46mgFiber: 0.7gSugar: 35.3gCalcium: 46mg

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