Biscoff Ice Cream
No Churn Biscoff Ice Cream is a sweet indulgence that perfectly marries the creamy texture of ice cream with the spiced, caramel flavors of Biscoff cookies. It’s incredibly easy to whip up without any churning required, making it the go-to treat for those warm days when you crave something cool and delightful. With just a handful of ingredients, you’ll be able to make a rich, luscious dessert that will have your family and friends begging for more.
I first came across a recipe for Biscoff Ice Cream during a cozy evening spent scrolling through my favorite food blogs. The mere thought of creamy ice cream blended with the unique taste of Biscoff left me craving something sweet. Now, I can confidently say it’s become a staple in my freezer and a crowd favorite at gatherings. This no-churn recipe allows you to skip the ice cream maker and still achieve an incredibly smooth and silky dessert that rivals any store-bought option. You’re going to love making this!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: This no-churn ice cream comes together in just 20 minutes of prep time, perfect for those spontaneous cravings.
- Irresistible Flavor: The combination of creamy richness and the spiced caramel notes of Biscoff creates a heavenly experience for your tastebuds.
- Eye-Catching Appeal: Layered with cookie crumbs and swirls of Biscoff spread, it looks as delightful as it tastes.
- Flexible Serving: Enjoy this ice cream at any occasion—be it summer barbecues, cozy movie nights, or even breakfast (yes, it’s that good!).
- Diet-Friendly Options: This recipe is adaptable; try using dairy-free cream cheese and coconut cream for a vegan version.
Ingredients You’ll Need
- 1 ¾ cups / 400 ml whipping cream, cold: This is the base of your ice cream, providing that creamy texture. Use heavy whipping cream for the best results.
- 10.5 oz / 300 g cream cheese: Adds richness and a nice tang. Make sure it’s at room temperature for easy blending.
- ½ cup / 60 g powdered sugar: Sweetens the ice cream, giving it a light texture. You can substitute with granulated sugar, but it may alter the smoothness.
- 5.2 oz / 150 g Biscoff cookie spread: This iconic spread brings that beloved spiced caramel flavor to your ice cream. You can also use other cookie spreads if needed.
- 1.8 oz / 50 g Biscoff cookies, crushed into crumbs: Adds delightful crunch and extra flavor to your layered ice cream. Feel free to use any cookies you have on hand for a twist!
How to Make Biscoff Ice Cream
Whip the Cream: In a large mixing bowl, whip 1 ¾ cups of cold whipping cream until soft peaks form. Make sure not to overbeat; you want a fluffy texture that retains some air.
Mix the Cream Cheese: In a separate bowl, combine 10.5 oz of cream cheese, ½ cup of powdered sugar, and about ⅔ of the Biscoff cookie spread. Whip until smooth and creamy, with no lumps—this creates a luscious base.
Combine Mixtures: Carefully fold the whipped cream into the cream cheese mixture using a rubber spatula until the two are well combined. Do this gently to retain the airiness of the whipped cream.
Melt and Prepare Toppings: Melt the remaining Biscoff spread in a microwave for about 15 seconds. Also, crush your Biscoff cookies into fine crumbs; they will be sprinkled between layers.
Layer in a Loaf Pan: Start by pouring ⅓ of the ice cream mixture into a loaf pan. Top with ⅓ of the crushed cookie crumbs and drizzle ⅓ of the melted Biscoff spread on top. Repeat this layering process two more times.
Freeze the Ice Cream: Cover the pan with plastic wrap and place it in the freezer for at least 8-10 hours, or overnight. This allows the flavors to meld and the texture to set perfectly.
Serve with Care: Before serving, let the ice cream sit at room temperature for 10-20 minutes, depending on how long it’s been in the freezer. This softens it just enough to create that creamy, scoopable texture we all love.
Storing & Reheating
To store your Biscoff Ice Cream, keep it in an airtight container in the freezer for up to 3 months. You can also wrap the loaf pan tightly with plastic wrap before freezing for easier access later. When you’re ready to enjoy, allow it to sit at room temperature for around 10-20 minutes to regain its creamy texture. Because it’s homemade, it may not stay as soft as store-bought versions, but a little time at room temperature will do the trick!
Chef’s Helpful Tips
- Ensure your whipping cream is very cold; this helps achieve better peaks when whipping.
- Avoid over-whipping the cream; soft peaks are ideal for a lighter ice cream.
- If you want a stronger Biscoff flavor, you can increase the quantity of cookie spread—just a couple of extra tablespoons will elevate the taste.
- For fun variations, try adding in chocolate chips or swirls of caramel sauce in the layers—there’s plenty of room for creativity!
- Don’t skip the resting time before serving—it’s key to getting that smooth, luscious scoop!
Biscoff Ice Cream is not just a dessert—it’s a treat that brings joy and comfort. The layers of creamy goodness and rich cookie flavor offer a delicious escape on any sunny day. Whether you’re hosting a party or simply treating yourself, this ice cream is bound to please everyone at the table. Feel free to experiment with toppings, add your favorite mix-ins, and most importantly, share this delightful treat with those you love!
Recipe FAQs
Can I make this ice cream ahead of time?
What can I substitute for cream cheese?
Is it possible to add other flavors?
How do I know when the ice cream is ready?
More Desserts & Appetizers Recipes
- Easy No-Bake Scotcharoos
- Air Fryer Biscuit Donuts
- Black Cupcakes
- Red Velvet Cinnamon Rolls
- Easter Sugar Cookie
👉 If you make my Biscoff Ice Cream recipe, please leave a comment and a star rating — it really helps others discover the recipe.
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Biscoff Ice Cream
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts & Appetizers
- Method: No Churn
- Cuisine: American
Description
This Biscoff Ice Cream brings together the irresistible flavors of biscoff cookie spread and cream cheese, blended into a creamy delight that’s incredibly easy to make. Perfect for those warm evenings or anytime you crave a refreshing treat!
Ingredients
- 1 ¾ cups / 400 ml whipping cream, cold
- 10.5 oz/ 300 g cream cheese
- ½ cup/ 60 g powdered sugar
- 5.2 oz/ 150 g biscoff cookie spread
- 1.8 oz/ 50 g biscoff cookies, crushed into crumbs
Instructions
- In a large bowl, whip the cold cream until stiff peaks form.
- In another bowl, combine cream cheese, powdered sugar, and about two-thirds of the biscoff spread, whipping until smooth.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Melt the remaining biscoff spread and crush the biscoff cookies into crumbs.
- Pour one-third of the ice cream mixture into a loaf pan, add one-third of the cookie crumbs, and drizzle one-third of the biscoff spread on top.
- Repeat the layering process twice more, finishing with the ice cream mixture on top.
- Cover the pan with plastic wrap and freeze for at least 8-10 hours.
- When ready to serve, let the ice cream soften at room temperature for 10-20 minutes for easier scooping.
Notes
Ensure the whipping cream is cold for better whipping results.
Let the ice cream sit out for a short time to achieve a creamy texture before serving.
Feel free to adjust the amount of cookie crumbs based on your preference.
Nutrition
- Serving Size: 1 scoop
- Calories: 240
- Sugar: 15g
- Sodium: 80mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
