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This Biscoff Ice Cream magically comes together without an ice cream maker! The creamy and sweet base is mixed with cookie butter and crumbled Biscoff cookie pieces to make a delicious homemade ice cream with subtle and warm spice. It’s about to be your new favorite ice cream flavor!

A waffle cone filled with no-churn biscoff ice cream on a marble table background.

This sweet Cookie Butter ice cream recipe is made as easily as possible with no special machine and four simple ingredients. It’s the perfect way to cool off from the unforgiving summer heat!

If this ice cream form of Biscoff cookies isn’t enough, check out this heavenly Cookie Butter Latte and my delectable Biscoff Cookie Butter Cheesecake Bars!

Ingredient Notes

  • Whipping cream: Heavy whipping cream is the secret to attaining that fluffy and light ice cream texture you get when you typically churn it. Whip the cream for volume and a soft, scoopable consistency.
  • Sweetened condensed milk: The signature creamy taste and texture comes from the thick, sweetened condensed milk. Be sure not to confuse this vital ingredient with evaporated milk– They are usually on the same grocery store shelf.
  • Biscoff cookie butter: Incorporate delicious Biscoff cookie flavor throughout the ice cream by adding spreadable cookie butter to the mix.
  • Crushed Biscoff cookies: Bring a satisfying crunchy bite with crumbled pieces of classic Biscoff cookies.
Labeled image of ingredients needed to make biscoff ice cream.

Variations and Substitutions

  • Make Any Flavor: With this no-churn ice cream base of heavy whipping cream and sweetened condensed milk, you can make just about any flavor of ice cream by including additional ingredients. Use vanilla extract for classic vanilla ice cream or unsweetened cocoa powder for chocolate!
  • Caramel Drizzle: Add a gooey caramel texture and flavor by pouring a quarter of the ice cream mixture into the container, then drizzling it with caramel syrup. Then, pour more ice cream and continue layering it with caramel– Delish! 
  • The Best Toppings: Reserve some crushed Biscoff biscuits to sprinkle on top of each serving of this easy Biscoff ice cream recipe. Add more of your favorite toppings, like whipped cream, hot fudge or caramel sauce, chopped nuts, a dash of cinnamon, and chocolate chips. And make this treat extra special by serving it in a waffle cone ice cream bowl!
  • Ice Cream Bars: Make Lotus Biscoff ice cream bars by including a buttery crust and slicing the ice cream into hand-held pieces. Try my Chocolate Chip Cookie Crust or make this crust with Cookie Butter Cookies instead!

How To Make Biscoff Cookies Ice Cream

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Whip the Cream

Begin by setting out your electric hand mixer or stand mixer and pour the heavy whipping cream into a large bowl. Now, set the speed to medium-high and use the whisk attachment to whip the heavy cream until stiff peaks form.

Collage images showing whipped heavy cream and adding in cookie butter, biscoff cookies, and condensed milk.

Step 2 | Mix in Other Ingredients

Next, carefully add the condensed milk, sweet cookie butter spread, and crushed cookies. Then, continue mixing the ice cream ingredients just until they are well combined.

Collage images showing stirring together the add ins to form ice cream mixture.

Step 3 | Pour into a Pan, Wrap, and Freeze

We’re almost done! All that’s left to do is pour the ice cream mixture into a 9×5-inch loaf pan or a similar freezer-safe container. Then cover it tightly with plastic wrap, and move it to the freezer.

After about five to six hours, it’s time to scoop, serve, and dig into your homemade Biscoff ice cream!

Biscoff Ice Cream in a loaf pan.

Tips

  • Crushing the Cookies– Crumble the cookies by smashing them inside a sealed plastic bag with a rolling pin or something similar. Continue to crush the cookies until they are crumbled to your liking. I prefer larger pieces to get those crunchy bites.
  • Cookie Brand– This recipe is made with the popular Biscoff (Lotus) brand of cookies. And with generic brands, like Walmart’s Great Value Speculoos Cookie Butter, there is hardly a difference in flavor.
  • Easier Scooping– Effortlessly scoop your ice cream by allowing it to thaw for just a couple of minutes at room temperature before digging in. Additionally, it helps to continuously dip the ice cream scoop into a bowl of hot water, using the heat to cut through the dessert. 
  • Don’t Overmix– Stop whipping the cream as soon as the peaks form to avoid overmixing the ice cream base, producing an overly dense consistency. 
A frozen pan of Biscoff Ice Cream.

Recipe FAQ’s

What makes Biscoff taste like Biscoff?

This tasteful little cookie and the smooth Lotus cookie butter get their distinctive flavor from the nutmeg, brown sugar, and cinnamon.

What is Biscoff cookie butter, and where do you buy it?

Cookie butter is a sweet and spreadable version of Biscoff cookies, giving you all the delectable Biscoff flavor in a soft and creamy spread. You should easily locate the product at most grocery stores, typically where the peanut butter is stocked.

What is no-churn ice cream?

No-churn ice cream is just as it sounds– Homemade ice cream recipes made without churning from an ice cream machine. Instead, it uses simple ingredients, like heavy whipping cream and sweetened condensed milk. That combination creates an ice cream-like soft texture and creamy flavor without egg yolks and other traditional ingredients.

Whip the heavy cream, mix the remaining ingredients. Then, store in the freezer for a few hours, and you’ll have heavenly homemade ice cream!

Storage

Freezing Homemade Ice Cream:

Cover the delicious ice cream in plastic wrap or with a tight-fitting lid and keep it in the freezer for up to 2 months. After a while, it may begin to form ice crystals or become freezer burnt. Of course, it is best enjoyed within the first few weeks.

Scoops of No-Churn Biscoff Ice Cream served in a glass dessert bowl.

What to Serve with No Churn Biscoff Ice Cream

Top your creamy and delicious cookie butter ice cream with any number of yummy toppings. Try Air Fryer Roasted Almonds with or without salt, Toasted Pecans, or this fluffy Homemade Whipped Cream!

Want to Try Another No-Churn Ice Cream?

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A waffle cone filled with no-churn biscoff ice cream garnished with a cookie.
Recipe
5 from 7 votes

(click stars to rate)

Biscoff Ice Cream (No-Churn)

Prep Time: 15 minutes
Cook Time: 0 minutes
Freeze Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Author: Nikki Lee
This Biscoff Ice Cream magically comes together without an ice cream maker! The creamy and sweet base is mixed with cookie butter and crumbled Biscoff cookie pieces to make a delightful homemade ice cream with subtle and warm spice.
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Ingredients 

  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk
  • ¾ cup Biscoff Cookie Butter
  • 1 cup crushed Biscoff Cookies

Instructions

  • Whip the heavy cream into stiff peaks using an electric hand mixer.
  • Once the whipping cream reaches stiff peaks, add the condensed milk, cookie butter, and crushed Biscoff cookies to your mixing bowl. Mix in the added ingredients using your hand mixer until combined.
  • Transfer the ice cream mixture to a 9×5 inch loaf pan and cover it with plastic wrap. Place the loaf pan in the freezer for 5-6 hours.
  • Scoop, serve, and enjoy!

Nutrition Information

Serving: 1serving Calories: 744kcal (37%) Carbohydrates: 67g (22%) Protein: 10g (20%) Fat: 49g (75%) Saturated Fat: 26g (163%) Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Trans Fat: 0.05g Cholesterol: 112mg (37%) Sodium: 179mg (8%) Potassium: 336mg (10%) Fiber: 0.3g (1%) Sugar: 54g (60%) Vitamin A: 1343IU (27%) Vitamin C: 2mg (2%) Calcium: 240mg (24%) Iron: 0.2mg (1%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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