Homemade Biscoff Ice Cream
Make Homemade Biscoff Ice Cream with Biscoff cookie pieces and swirls of cookie butter with 5 ingredients. No ice cream machine required!
This Homemade Biscoff Ice Cream has been a go-to favorite in our home for the past year. It’s incredibly easy to make and requires no ice cream machine. It comes together in just 15 minutes of prep time and 8 hours of chill time. The result is a rich, creamy vanilla ice cream loaded with crunchy Biscoff cookie pieces and swirls of cookie butter in every bite. It’s the perfect balance of smooth and crunchy, with that signature caramelized Biscoff flavor throughout, all made completely by hand. If you’re looking for the best no-churn Biscoff ice cream recipe, you found it!
HOMEMADE BISCOFF ICE CREAM
If you are not familiar with Biscoff cookie butter, it’s a sweet and creamy spread made with Biscoff cookies. You can buy it in almost any grocery store, located next to the peanut butter. Biscoff cookies are also sold in most grocery stores, and you can find them down the cookie aisle. If you can’t find them at your grocery store, they’re available online as well. The process of making homemade Biscoff ice cream is very simple. The mixture is layered into a loaf pan with drizzles of melted cookie butter in between. A quick swirl with a knife creates beautiful ribbons of flavor throughout the ice cream, while a final sprinkle of cookie pieces on top adds the perfect finishing touch. After a few hours in the freezer, it transforms into a creamy, scoopable dessert. It’s great as a refreshing summer treat, a make-ahead freezer dessert, or served alongside brownies, waffles, or enjoyed on its own.
Find my expert tips on how to make homemade Biscoff ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Homemade Biscoff Ice Cream Recipe:
- No Ice Cream Maker Needed: This ice cream recipe comes together with just a mixer and a loaf pan.
- Creamy & Crunchy: The whipped cream and milk create a creamy, airy texture, while the Chopped Biscoff cookies add the perfect crispy contrast.
- Perfect For Biscoff Lovers: Layers of cookie butter and crunchy Biscoff cookie pieces give you that signature caramelized spice in every scoop.
- Make-Ahead Friendly: Prep it in advance and let it freeze for a ready-to-serve dessert anytime.
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 cup Biscoff cookie butter, divided
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped Biscoff cookies, divided
Instructions
Add the sweetened condensed milk and 1/2 cup of the Biscoff cookie butter to a large bowl. Whisk until smooth and combined, set aside.
Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave for 30 seconds or until slightly melted. Set aside.
In a large bowl, beat the heavy whipping cream and vanilla extract with an electric mixer until stiff peaks form. Fold this whipped cream into the sweetened condensed milk/cookie butter mixture until just combined. Gently fold in 1 cup of chopped Biscoff cookies.
Using a 9×5-inch loaf pan, pour 1/3 of the ice cream mixture into the pan. Spread out evenly. Add a couple of drops of the melted cookie butter over the top. Top with another 1/3 of the ice cream, spreading it out evenly. Add a few more drops of melted cookie butter over that ice cream and repeat with the remaining ice cream and melted cookie butter.
Using a knife, gently swirl the cookie butter drops into the ice cream. Sprinkle the very top with the remaining 1/4 cup chopped cookies. Cover the pan with a lid or with plastic wrap. Place in the freezer for at least 8 hours. Serve and enjoy!
Servings
Serves 6.
Storage
Keep the ice cream tightly covered in the loaf pan or an airtight, freezer-safe container to prevent ice crystals and freezer burn. Freeze for at least 8 hours to set, and enjoy within 1-2 weeks. Before serving, let it sit at room temperature for 5-10 minutes to soften.
Holly’s Tips for The Best Biscoff Ice Cream Recipe:
- Use Room-Temperature Ingredients: For smoother mixing, let the sweetened condensed milk and cookie butter sit at room temperature before combining.
- Whip Cream to Stiff Peaks: Beating your heavy cream to stiff peaks ensures a light, airy texture that mimics churned ice cream.
- Gently Fold, Don’t Stir: Folding in the whipped cream and cookie pieces preserves the airy texture and prevents the ice cream from becoming dense.
- Swirl The Cookie Butter: Drizzle and gently swirl melted cookie butter between layers to create beautiful ribbons of flavor in every scoop.
- Layer for Crunch and Creaminess: Alternating ice cream with cookie butter and chopped cookies gives the perfect balance of creamy and crunchy textures.
Frequently Asked Questions:
Yes. It’s make-ahead friendly. Just prepare it in advance, freeze it for at least 8 hours, and enjoy whenever you want.
You can experiment with other spiced or caramelized cookies, but Biscoff cookie butter gives the signature creamy, caramelized flavor that makes this ice cream special.
Try chocolate chips, caramel swirls, or extra cookie chunks for added texture and flavor.
To make this Homemade Biscoff Ice Cream gluten-free, use gluten-free Biscoff cookie butter and substitute the chopped Biscoff cookies with a certified gluten-free cookie alternative. The rest of the ingredients are naturally gluten-free.
Similar Recipes
Craving something similar? Try my Peanut Butter Cookie Ice Cream.
Wanting something a little different? Make my Strawberry Cheesecake Ice Cream.
Can’t get enough of ice cream? Make these highly-rated recipes: Oreo Ice Cream Cake and Twix Ice Cream Cake.
Looking for more no-churn ice cream recipes? Try my No-Churn Oreo Fudge Ice Cream and No-Churn Chocolate Brownie Ice Cream.
Have you made this Homemade Biscoff Ice Cream recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeBiscoffIceCream #LifeInTheLofthouse
Easy Biscoff Ice Cream
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 cup Biscoff cookie butter divided
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped Biscoff cookies divided
Instructions
- Add the sweetened condensed milk and 1/2 cup of the Biscoff cookie butter to a large bowl. Whisk until smooth and combined, set aside.
- Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave for 30 seconds or until slightly melted. Set aside.
- In a large bowl, beat the heavy whipping cream and vanilla extract with an electric mixer, until stiff peaks form. Fold this whipped cream into the sweetened condensed milk/cookie butter mixture until just combined. Gently fold in 1 cup of chopped Biscoff cookies.
- Using a 9×5-inch loaf pan, pour 1/3 of the ice cream mixture into the pan. Spread out evenly. Add a couple drops of the melted cookie butter over the top. Top with another 1/3 of the ice cream, spreading out evenly. Add a few more drops of melted cookie butter over that ice cream and repeat with remaining ice cream and melted cookie butter.
- Using a knife, gently swirl the drops of cookie butter into the ice cream. Sprinkle the very top with the remaining 1/4 cup chopped cookies. Cover the pan with a lid or with plastic wrap. Place in the freezer for at least 8 hours. Serve and enjoy!
Recipe slightly adapted from: Two Peas & Their Pod.
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OH MY GOSH!! This is ABSOLUTELY the best ice cream recipe I’ve EVER tried! SOOOO creamy and rich! Thank you SO MUCH for providing this recipe. It’s as good as anything from any ice cream bar. Wow!