No-Churn Biscoff Ice Cream
No-churn Biscoff ice cream is the kind of dessert you start thinking about before dinner is even over. It’s rich, spoon-coating, and tastes like a whole sleeve of speculoos cookies got mixed into cream.
The whole thing comes together in about 15 minutes with no machine and no stovetop. Whipped cream, sweetened condensed milk, and a generous amount of cookie butter and crushed Biscoff cookies do all the work while the freezer handles the rest.
What Makes This Biscoff Ice Cream So Good
The fat in the heavy cream and the sugar in the condensed milk keep it scoopable right out of the freezer, no rock-hard block, no icy shards. You get the same silky texture you would from a churned custard, minus the effort.
Cookie butter doesn’t just flavor the base. It gets swirled through in thick ribbons so every spoonful has that warm cinnamon taste and a slick, almost fudgy bite. The crushed cookies stay crisp even after freezing, so there’s always a little crunch against all that smoothness.
Ingredients
- 2 cups heavy cream, cold: the colder it is, the better it whips.
- 1 can (14 oz) sweetened condensed milk: this sweetens and softens the ice cream.
- 1/2 cup smooth Biscoff cookie butter: use smooth for the silkiest swirls; crunchy works too.
- 1 tsp vanilla extract: rounds out the spice.
- Pinch of salt: wakes up the caramel notes.
- 10 Biscoff cookies, crushed: plus a few extra for the topping.
Variations / Substitutions
- Crunchy cookie butter: adds tiny speculoos bits throughout for more texture. The swirls won’t be as ribbon-like, but the crunch is worth it.
- Dairy-free: use full-fat canned coconut cream in place of heavy cream and a can of sweetened condensed coconut milk. The result is a little softer but still creamy.
- Extra mix-ins: fold in a handful of mini chocolate chips or a drizzle of caramel sauce along with the crushed cookies.
- Flavor switch: swap half the cookie butter for Nutella or a dark chocolate spread.
Bee Sugar Cookies are another reader favorite dessert worth making next.
How to Make No-Churn Biscoff Ice Cream
Step 1: Whip the Cream
Pour 2 cups cold heavy cream into a large bowl. Beat it with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. When you lift the beaters, the cream should stand straight up and not droop.
Step 2: Mix the Cookie Butter Base
In a separate medium bowl, whisk together the can of sweetened condensed milk, 1 teaspoon vanilla extract, a pinch of salt, and 1/2 cup Biscoff spread. Keep whisking until the mixture is completely smooth and the cookie butter has loosened. If the spread is stiff, microwave it for 10 seconds to make mixing easier.
Step 3: Fold and Layer
Gently fold the cookie butter base into the whipped cream. Stop as soon as you no longer see white streaks. Then add about three-quarters of the crushed Biscoff cookies and fold them in, no more than 30 seconds. If you overmix at this stage the cream will deflate and the ice cream can turn dense.
Step 4: Swirl and Freeze
Scrape half the mixture into a 9×5 inch loaf pan. Drizzle a couple of tablespoons of extra cookie butter over the top and sprinkle with a few more crushed cookies. Add the rest of the mixture, then use the tip of a knife to drag through the swirls. Finish with a final scattering of crushed cookies. Cover the pan with plastic wrap and freeze until firm, at least 6 hours or overnight.
A Few Tips for the Best No-Churn Ice Cream
- A metal loaf pan freezes the ice cream faster than glass or ceramic, which helps keep the texture smooth. Lining it with parchment lets you lift the whole block out cleanly.
- Warm your drizzling spread for about 10 seconds in the microwave so it ribbons easily without tearing the cream.
- For the crunchiest cookie pieces, crush them just before folding in. If they sit too long in the mixture, they soak up moisture and soften.
- If the ice cream feels too hard after a long freeze, let it sit on the counter for 5 to 10 minutes before you scoop. It will soften to the right consistency.
Scale it to your pan size:
| Pan Size | Heavy Cream | Condensed Milk | Cookie Butter |
|---|---|---|---|
| 8×4 loaf | 1 1/2 cups | 10 oz (1 small can) | 1/3 cup |
| 9×5 loaf | 2 cups | 14 oz | 1/2 cup |
| 8×8 square | 3 cups | 2 cans (28 oz) | 3/4 cup |
Keeping It Frozen
Press a piece of plastic wrap directly onto the surface before sealing the container to stop ice crystals from forming. Stored this way, the ice cream keeps well for up to 2 weeks. The crushed cookies will soften a little over time, so scoop them within the first few days if you love that fresh crunch.
Frequently Asked Questions
Can I use crunchy cookie butter instead of smooth?
Yes. The little cookie bits add a pleasant snap. The ribbons won’t be as distinct as they are with smooth spread, but the flavor is the same.
Why did my ice cream turn out icy?
Ice crystals usually mean the cream wasn’t whipped to stiff peaks or the mixture got overhandled during folding. Make sure the bowl, beaters, and cream are very cold before you start.
Can I make this without condensed milk?
Unfortunately no. Sweetened condensed milk is what keeps no-churn ice cream soft and scoopable. Without it you would need to cook a custard base and churn it.
What else can I add to the ice cream?
Mini chocolate chips, chopped toasted pecans, or a swirl of salted caramel all work well. Fold them in right after the crushed cookies so they distribute evenly.
No-Churn Biscoff Ice Cream Recipe
Ingredients
Method
- Beat heavy cream with an electric mixer until stiff peaks form, 3 to 4 minutes.
- Whisk sweetened condensed milk, vanilla, salt, and cookie butter in a separate bowl until smooth.
- Gently fold the cookie butter base into the whipped cream, then fold in most of the crushed cookies until just combined.
- Layer mixture into a 9×5 loaf pan, drizzling extra cookie butter and crushed cookies between layers. Swirl with a knife, top with more cookies, cover, and freeze at least 6 hours.
Notes
