Indulge in this rich and creamy No Churn 5 ingredient Biscoff Ice Cream all summer long! This homemade ice cream requires no ice cream maker, it's so easy! Creamy Biscoff spread and crushed Biscoff cookies are swirled throughout, creating the ultimate cookie butter dessert. It's the perfect frozen treat for beating the summer heat!
Welcome to 'What's the scoop?', my new no churn ice cream series. You'll be seeing simple and delicious ice cream flavors weekly. The best part is that there will never be an ice cream maker required!
Starting off strong with this Biscoff Ice Cream. This easy no-churn recipe delivers a velvety texture and irresistible caramel cookie butter taste in every bite. I am obsessed!
I added both melted Biscoff into the batter and layered in between. The crushed cookies add the best texture!
Whether served in a cup, a cone, or straight out of the container, this biscoff ice cream is such a treat. Let's make it!
Step by step instructions
Here is how to make and bake this no churn 5 ingredient Biscoff ice cream. You will need a loaf pan, 2 mixing bowls, a spatula, and an electric hand-held mixer.
Step 1: Mix wet ingredients. Combine sweetened condensed milk, melted creamy Biscoff, and vanilla until smooth. Set aside.
Step 2: Whisk heavy cream. Add 35% heavy whipping cream to your bowl and beat with an electric mixer until stiff peaks form (3-5 minutes on high).
Step 3: Combine. Add the condensed milk mixture and heavy cream together and mix for another minute or so until well combined.
Step 4: Add cookies. Mix in the crushed Biscoff cookies.
Step 5: Layer. Add half of the mixture to the pan and spread. Drizzle and swirl more biscoff spread and sprinkle crushed cookies. Repeat this again.
Step 6: Freeze. The ice cream must freeze for 8 hours or overnight. Once ready, scoop and serve!
My favorite way to eat this is with extra Biscoff drizzled on top. It hardens and forms a delicious Biscoff shell! I'm obsessed.
FAQ
How long does this ice cream stay good for?
Stored in an airtight container in the freezer, homemade Biscoff ice cream will stay fresh for up to 2 weeks. For the best texture and flavor, enjoy it within the first week!
Can I use crunchy Biscoff spread?
Yes!
Can I use any kind of cookie butter?
Yes, any cookie butter spread can be used as a substitute for Biscoff spread. Biscoff spread is my personal favorite that I've tried, as it does provides the classic caramelized flavor that makes this recipe unique
Can I add other mix-ins?
Absolutely! Try adding chocolate chips, caramel sauce, or chopped chocolate for additional flavor and texture.
My ice cream didn't set?
Make sure that your heavy whipping cream has stiff peaks with no dripping. It should hold it's shape. It will be mixed on high speed for about 3-5 minutes.
5 Ingredient Biscoff Ice Cream
Ingredients
- 2 cups heavy whipping cream 35%
- 1/3 cup creamy Biscoff spread melted, plus more for drizzling
- 1 can sweetened condensed milk 300ml
- 1 tbsp vanilla
- 20 Biscoff cookies crushed and divided
Instructions
- In a bowl, whisk together the condensed milk, biscoff, and vanilla. Set aside.1/3 cup creamy Biscoff spread, 1 can sweetened condensed milk, 1 tbsp vanilla
- Add heavy whipping cream into a large bowl and beat for 3-5 minutes with an electric mixer on high speed until stiff peaks form.2 cups heavy whipping cream
- Add in the condensed milk mixture and mix together with the spatula or mixer until well combined.
- Mix in approximately half of the crushed Biscoff cookies.
- Transfer half of the ice cream into the 9x5 pan and spread evenly. Swirl in more melted Biscoff and cookies (I melted about 1/4 more Biscoff spread for the swirling). Then add the remaining ice cream, and more Biscoff spread and crushed cookies.
- Cover with saran wrap and place in the freezer for minimum 6 hours, or overnight. When ready, scoop and serve!
- My favorite way to eat this ice cream is with extra melted biscoff on top. The biscoff hardens, creating a delicious ice cream shell. It's seriously so good!
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