🍪✨ No-Churn Biscoff Ice Cream ✨🍪
This no-churn Biscoff ice cream is ultra-rich, perfectly scoopable, and packed with that warm, caramel-spiced cookie butter flavor we all love 🤎❄️
Whipped cream + sweetened condensed milk = magic. Add swirls of Biscoff and crunchy cookies, and it’s basically a hug in frozen form.
⸻
🧺 Ingredients
• 2 cups heavy whipping cream, cold
• 1 can (14 oz) sweetened condensed milk
• ¾ cup Biscoff cookie butter, divided
• 1 teaspoon vanilla extract
• 1 cup crushed Biscoff cookies
⸻
🥄 How to Make It
1️⃣ Whip the base
In a large bowl, add heavy cream, sweetened condensed milk, ½ cup cookie butter, and vanilla. Whip until soft peaks form—thick, fluffy, and creamy ☁️
2️⃣ Start layering
Spread a layer of the ice cream base into a loaf pan.
3️⃣ Add the magic
Drizzle with remaining cookie butter and sprinkle crushed Biscoff cookies on top 🍪
4️⃣ Repeat
Continue layering until everything is used, finishing with cookie butter and cookies on top.
5️⃣ Freeze & serve
Cover tightly and freeze for 6 hours or overnight until firm. Scoop, serve, and enjoy! 🍨✨
⸻
🔄 Fun Variations
• 🍫 Chocolate Chips – Mini chips add a sweet contrast
• 🍪 Gingersnaps – Swap cookies for extra spice
• 🌱 Vegan – Use coconut cream + dairy-free condensed milk
• 🍯 Caramel Swirl – Extra indulgent ribbons between layers
• 🌰 Crushed Pecans – Buttery crunch that pairs beautifully
• 🧀 Cream Cheese – Mix in 2–3 tbsp for a cheesecake vibe
• ✨ Extra Cinnamon – Boost that cozy flavor just a bit
⸻
❄️ Storage Tips
Yes—you can totally save leftovers!
Cover tightly and freeze for up to 2–3 weeks. Let it sit at room temp for 5 minutes before scooping for the creamiest texture 💕
Making no-churn Biscoff ice cream at home has quickly become one of my favorite dessert projects because it requires no ice cream maker and tastes incredibly indulgent. The rich, caramel-spiced cookie butter flavor of Biscoff pairs beautifully with the creamy texture created by whipping cold heavy cream with sweetened condensed milk. I found that whipping just until soft peaks form is key to getting the ideal scoopable consistency once frozen. Layering the base with drizzles of cookie butter and crushed Biscoff cookies adds delightful texture and bursts of flavor in every bite. When I first tried this technique, the layers firmed up nicely, giving the finished ice cream a delicious, slightly chunky profile that feels both homemade and gourmet. If you're looking to tweak the recipe, adding mini chocolate chips or swapping crushed Biscoff for gingersnaps adds a nice twist of texture and spice. For those avoiding dairy, using coconut cream with dairy-free condensed milk works surprisingly well, although the flavor naturally shifts a bit lighter. I also experimented with stirring in a couple tablespoons of cream cheese—this gave the ice cream a subtle cheesecake vibe that was rich and creamy. For storing leftovers, be sure to cover the ice cream tightly to avoid freezer burn. Letting it sit at room temperature for 5 minutes before scooping makes a huge difference in softness and scoopability. The ice cream holds up well in the freezer for up to 2–3 weeks, perfect for preparing ahead of time for any occasion. Overall, this no-churn Biscoff ice cream recipe is a winner for anyone craving a simple yet decadent homemade frozen treat with the comforting flavors of cookie butter. I highly recommend trying the layering step and experimenting with add-ins to make it your own special dessert. Enjoy your delicious, comforting scoop!