Creamy Biscoff Ice Cream

Creamy Biscoff Ice Cream


This rich and creamy Biscoff butter ice cream is made without an ice cream maker. It’s layered with Biscoff spread and Biscoff cookie crumbles.


  • 600g (2 ½ cups) heavy whipping cream
  • 1 can (14oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 300g (1 ½ cups) Biscoff cookie butter, divided
  • 80g Biscoff cookies, broken up (around 10 cookies)


  1. In a bowl of a stand mixer fitted with a whisk attachment or a large bowl and an electric mixer, add the heavy whipping cream.
  2. Whisk on low, slowly to avoid splattering. Slowly increase the mixing speed to medium-high and whisk until stiff peaks form. Take care not to over-mix it.
  3. Pour in the condensed milk and vanilla extract and whip on low speed to combine.
  4. Place 200g (1 cup) of cookie butter in a microwave-safe bowl and warm it for only around 20-30 seconds until it’s partly melted and only slightly warm. Stir it to combine it all into a runny liquid. Ensure it’s not too warm before adding it to the cream base.
  5. Pour the mixture into the ice cream base and whip on low-medium speed until it’s combined.
  6. Melt the remaining ½ cup of cookie butter and let it cool so it’s not too warm.
  7. Spoon half the ice cream into a 9×5 loaf pan and spread it out. Drizzle with half the cookie butter. Sprinkle with half the cookie pieces.
  8. Top with the remaining ice cream base, and drizzle again with the rest of the cookie butter. You can run a skewer through the cookie butter on top to create some swirls if you like. Sprinkle with more cookie pieces.
  9. Cover the ice cream tightly and freeze it for at least 7 hours before serving. Let the ice cream come to room temperature for 5 minutes before scooping with an ice cream scoop.