This biscoff ice cream is loaded with chopped biscoff cookies and biscoff cookie butter for the most creamy and delicious ice cream ever! It’s made with four easy ingredients and can be made with OR without an ice cream machine.
Once you get a taste of biscoff cookies and biscoff cookie butter you’ll just want to put them in everything. This is why we have made a biscoff cheesecake, biscoff brownies, biscoff cake and biscoff cupcakes already and have plans for loads more biscoff desserts.
This biscoff ice cream is so delicious you’ll want to make a new batch every week. It’s so easy to make with just 4-ingredients, and you can make it even if you don’t have an ice cream machine. So why not?
And if you love making your own delicious ice creams at home then you’ll also love our oreo ice cream, peppermint ice cream and red velvet ice cream.
Ingredients You’ll Need:
Ingredient Notes
- Condensed milk – this recipe uses a full 14 ounce can of sweetened condensed milk.
- Biscoff cookies – these are widely available now, but if you don’t find them in your supermarket, you can definitely get them on Amazon.
- Biscoff cookie butter – this can usually be found in the same section of the supermarket as peanut butter. You can also use Trader Joe’s Speculoos Cookie Butter.
- Heavy cream – this is known as double cream in the UK or thickened cream in Australia. It may be called something else where you are, but just make sure that you use a thick cream. Alternatively whipping cream can also work.
How To Make Biscoff Ice Cream – Step By Step
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add sweetened condensed milk and biscoff cookie butter to the bowl of your stand mixer and beat together until smooth.
- Add heavy cream and whip it until the mix has started to thicken. Don’t overdo this part, you don’t need it to be extremely thick, just thickened. It should still be pourable.
- If you don’t have an ice cream machine, then simply fold in chopped biscoff cookies, swirl in melted biscoff cookie butter, transfer to a 9×5 loaf pan and smooth down. Top with a drizzle of melted biscoff cookie butter and broken up biscoff cookie pieces. Cover and then place into the freezer to freeze.
- If you do have an ice cream machine then transfer the mix to your ice cream machine and churn until it reaches a soft serve consistency. Add chopped biscoff cookies in the last minute of churning.
- Pour in melted biscoff cookie butter in the last few seconds and let it swirl through briefly.
- Transfer the mix to a 9×5 loaf pan and smooth down. Top with a drizzle of melted biscoff cookie butter and chopped biscoff cookies. Cover and then place into the freezer to freeze.
Chef’s Tips
The heavy cream must be fridge cold when you add it to the condensed milk and biscoff cookie butter mixture. If the cream is not cold it may not thicken. So it must be cold straight from the fridge when you add it and whip it in.
Don’t over-beat the mix once you add the cream. It’s possible to over-whip cream so that it starts to separate and turn into butter! So definitely don’t do that. You just want to let it thicken but still be pourable. If you’re not churning it in the ice cream machine you can beat it a bit more so that it’s quite thick, but keep a close eye so that you don’t over-do it.
Recipe FAQ
Biscoff has a delicious caramel flavor with hints of ginger and cinnamon. The cookies taste identical to the cookie butter. This ice cream uses both chopped biscoff cookies and heaps of biscoff cookie butter so it’s like the most delicious caramel flavored ice cream with subtle notes of ginger and cinnamon.
This ice cream can definitely be made without an ice cream machine. The recipe card contains instructions for both methods.
Your homemade ice cream will have the best taste and texture within 2 weeks of making it. Of course it will be fine for longer since it is frozen, but ice crystals may develop making the texture not as good beyond the first two weeks. So ideally, enjoy it within 2 weeks. It shouldn’t be a problem at all with ice cream as good as this.
More Ice Cream Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Ice Cream
Ingredients
- 14 ounces Sweetened Condensed Milk Canned
- ½ cup Biscoff Cookie Butter
- 2 cups Heavy Cream Cold
- 20 Biscoff Cookies Roughly Chopped
Swirl:
- ¼ cup Biscoff Cookie Butter Melted
Decoration (Optional):
- 1 Tbsp Biscoff Cookie Butter Melted
- 2 Biscoff Cookies Roughly Chopped
Instructions
- Add sweetened condensed milk and biscoff cookie butter to the bowl of your stand mixer and beat together until smooth.
- Add heavy cream and whip it until the mix has started to thicken. Don't overdo this part, you don't need it to be extremely thick, just thickened. It should still be pourable.
- If you don't have an ice cream machine, then simply fold in chopped biscoff cookies, swirl in melted biscoff cookie butter, transfer to a 9×5 loaf pan and smooth down. Top with a drizzle of biscoff cookie butter and broken up biscoff cookie pieces. Cover and then place into the freezer to freeze.
- If you do have an ice cream machine then transfer the mix to your ice cream machine and churn until it reaches a soft serve consistency. Add chopped biscoff cookies in the last minute of churning.
- Pour in melted biscoff cookie butter in the last few seconds and let it swirl through briefly.
- Transfer the mix to a 9×5 loaf pan and smooth down. Top with a drizzle of melted biscoff cookie butter and chopped biscoff cookies. Cover and then place into the freezer to freeze.
Notes
- Biscoff cookie butter – this can usually be found in the same section of the supermarket as peanut butter. You can also use Trader Joe’s Speculoos Cookie Butter.
- Heavy cream – this is known as double cream in the UK or thickened cream in Australia. It may be called something else where you are, but just make sure that you use a thick cream. Alternatively whipping cream can also work.
- Biscoff cookies – these are widely available now, but if you don’t easily find them in your area, then you can definitely get them on Amazon.
- The heavy cream must be fridge cold when you add it to the condensed milk and biscoff cookie butter mixture. If the cream is not cold it may not thicken.
- Don’t over-beat the mix once you add the cream. It’s possible to over-whip cream so that it starts to separate and turn into butter. So definitely don’t do that. You just want to let it thicken but still be pourable. If you’re not churning it in the ice cream machine you can beat it a bit more so that it’s quite thick, but keep a close eye so that you don’t over-do it.
- To melt biscoff cookie butter – add biscoff cookie butter to a microwave safe bowl and microwave in 15-second intervals bringing it out to stir every 15-seconds until melted.
- Ice Cream Machine – there is only a small difference between this ice cream when it’s made with an ice cream machine or without. The texture is a little more ‘light and fluffy’ after churning it in the ice cream machine so if you do have an ice cream machine you might as well use it for a very subtle (2% or so) better texture. But if you don’t have one then no worries, the texture is still divine with the no-churn method so this is a perfect recipe to make if you don’t have a machine.
- Storing: Your homemade ice cream will have the best taste and texture within 2 weeks of making it. Of course it will be fine for longer since it is frozen, but ice crystals may develop making the texture not as good beyond the first two weeks. So ideally, enjoy it within 2 weeks. It shouldn’t be a problem at all with ice cream as good as this.
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