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Biscoff No Churn Ice Cream

Updated: Feb 26

As you all know by now, I love dessert. But what's better than dessert? A no hassle- no fuss dessert, which requires minimal work. Im sure everyone is paying attention now. I love this no churn method of making ice cream. It's fast and easy and also comes together so quickly. Biscoff has such a distinct flavour, and bringing it into an ice cream was just natural. I had made a Biscoff cheesecake for a party and everyone went nuts so making a Biscoff Ice cream was just natural progression.

This ice cream consists of a Biscoff ice cream, layers of Biscoff cookie butter swirled in and crunchy cookie crumbs scattered throughout the ice cream. So its guaranteed that you will get a mouthful of biscoff in every bite.

We don't always get the Biscoff Cookie Butter these days because of the COVID pandemic and lockdown, so I decided to make my own. I have a recipe for that on my site. Feel free to check it out too.

Preparation Time 15 minutes

Freeze Time 4 hours

Makes 1 litre


600 ml double cream/ whipping cream- chilled

275 ml Biscoff/ Cookie Butter Spread

397 grams Sweetened Condensed Milk - chilled


100 grams Biscoff/ cookie butter spread

125 grams Biscoff Cookies- crumbled/ crushed into chunks


  1. Beat the cream until soft peaks.

  2. Add the condensed milk and the cookie butter spread.

  3. Beat for 1-2 minutes until thickened and smooth.

  4. To assemble the ice cream: Melt 125 grams of the Biscoff in the microwave for 10-15 seconds until smooth

  5. Crush 125 grams Biscoff Cookies into crumbs and chunks.

  6. Pour 1/2 of the ice cream mixture into a container. Add 1/2 the spread and 1/2 of the crushed cookies.

  7. Repeat the process with the rest of the Ice cream mixture, then the spread and crushed cookies.

  8. Freeze for 4 hours until solid.

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