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–+ servings
Biscoff Ice Cream

Creamy Biscoff Ice Cream You Can Make Without a Machine

This delicious Biscoff Ice Cream is a no-churn delight perfect for summer cravings.
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Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 can (14 ounces) Sweetened Condensed Milk Provides sweetness and creamy texture; substitute with evaporated milk for a lower-sugar option.
  • 1/2 cup Biscoff Cookie Butter Essential for rich flavor; can substitute with any cookie butter.
  • 2 cups Heavy Whipping Cream Creates a light and airy consistency; coconut cream serves as a dairy-free alternative.
  • 1 teaspoon Vanilla Extract Enhances flavor; can substitute with almond extract or omit.
Mix-ins
  • 1 cup Chopped Biscoff Cookies Adds texture and flavor; also can substitute with crushed Oreos or favorite cookie.

Equipment

  • Mixing bowl
  • Electric mixer
  • Rubber spatula
  • loaf pan

Method
 

Instructions for Biscoff Ice Cream
  1. In a large mixing bowl, combine the sweetened condensed milk with Biscoff cookie butter until smooth.
  2. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
  3. Gently fold the whipped cream into the Biscoff mixture until just combined.
  4. Fold in the chopped Biscoff cookies gently.
  5. Layer the mixture in a loaf pan, drizzling melted Biscoff cookie butter between layers.
  6. Top with remaining chopped Biscoff cookies.
  7. Cover and freeze for at least 8 hours or until solid.

Nutrition

Serving: 1cupCalories: 500kcalCarbohydrates: 65gProtein: 7gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 45gVitamin A: 500IUCalcium: 200mgIron: 1mg

Notes

Store in an airtight container in the freezer for up to 2 weeks. Allow to sit at room temperature for 5-10 minutes before scooping.

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