This Easy Homemade Biscoff Ice Cream is creamy and filled with the delicious flavors of Biscoff cookies. It’s the perfect treat for any time of year!
I love how simple it is to make. Just mix the ingredients and freeze! My favorite part? Sneaking bites of the extra cookie crumbs while waiting for it to set! 🍦
Key Ingredients & Substitutions
Biscoff Cookie Spread: This is the star of the show! It’s creamy and packed with flavor. If you can’t find it, try using any speculoos cookie spread or even nut butter for a different twist, although it will change the flavor profile a bit.
Heavy Whipping Cream: Full-fat cream is crucial for that rich and creamy texture. If you’re looking for a lighter version, consider using coconut cream for a vegan option, but it will have a coconut flavor.
Sweetened Condensed Milk: This ingredient adds sweetness and creaminess. If you’re looking for a dairy-free option, you can find coconut condensed milk at some stores, which works well in this recipe.
Vanilla Extract: A little bit enhances the flavors! If you’re out of vanilla, you could use an almond extract for a different but tasty flavor.
Crushed Biscoff Cookies: They add a nice crunch! You can substitute them with similar cookies like ginger snaps or any other crunchy cookies if needed.
How Can I Get the Perfect Whipped Cream?
Whipping the cream to stiff peaks is key for a light texture. Follow these steps:
- Start with cold heavy cream and a chilled mixing bowl for best results.
- Use an electric mixer on medium-high speed, and watch closely. When the cream starts to thicken, increase speed until stiff peaks form (when you lift the whisk, the peaks should stand straight up).
- Be careful not to over-whip, or you might turn it into butter!
Taking your time ensures that the whipped cream stays fluffy and mixes well with the Biscoff spread for a delightful final texture.
Easy Homemade Biscoff Ice Cream
Ingredients You’ll Need:
- 1 cup Biscoff cookie spread (smooth)
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup crushed Biscoff cookies (for mix-in and garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires at least 6 hours to freeze. So, plan ahead as it’s best made the night before you want to enjoy it!
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This is when the cream holds its shape well when you lift the mixer. It should be fluffy and cloud-like!
2. Combine the Biscoff Mixture:
In another bowl, mix together the sweetened condensed milk, Biscoff cookie spread, and vanilla extract until everything is smooth and well combined. This will give your ice cream that wonderful Biscoff flavor!
3. Fold in the Cream:
Gently fold the whipped cream into the Biscoff mixture. Use a spatula to mix carefully, trying not to deflate the whipped cream. You want to keep it light and airy for a creamy texture.
4. Add the Crushed Cookies:
Fold in half of the crushed Biscoff cookies into the mixture. This will add a nice crunch and flavor throughout the ice cream!
5. Transfer to Freezer Container:
Pour the combined mixture into a freezer-safe container. Smooth the top out with a spatula to get an even surface.
6. Garnish and Freeze:
Sprinkle the remaining crushed Biscoff cookies on top of the ice cream for a beautiful garnish. Cover the container with a lid or plastic wrap and freeze for at least 6 hours, or preferably overnight, until firm.
7. Serve and Enjoy:
When you’re ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften up a bit. This makes it easier to scoop. Serve it in bowls or cones and enjoy your delicious, homemade Biscoff ice cream!
This no-churn recipe makes a creamy, flavorful ice cream without needing an ice cream maker. It’s an easy dessert that everyone will love! Enjoy the rich Biscoff flavor and the fun of crunchy cookie bits in every bite!
Frequently Asked Questions (FAQ)
Can I Use Light Whipping Cream Instead of Heavy Cream?
While you can use light whipping cream, the ice cream may not be as rich and creamy. Heavy cream contains more fat, which contributes to the smooth texture. If you want a lighter option, you might consider using a combination of light cream and a little extra Biscoff spread for flavor!
How Do I Store Leftover Biscoff Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It can last for up to 2 weeks, but the texture is best enjoyed within the first week. Just remember to let it sit at room temperature for a few minutes before scooping to soften it up again!
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the heavy cream with coconut cream and use a dairy-free condensed milk alternative. Make sure your Biscoff cookie spread is also dairy-free, and you’ll have a delicious dairy-free version!
What Other Mix-ins Can I Use?
Feel free to get creative! You can add chocolate chips, crushed cookies (like Oreos), or swirl in a caramel or fudge sauce for added flavor. Just keep in mind that additional mix-ins may change the texture, so consider your mix-ins’ consistency and sweetness!
