Biscoff Cookie Butter Ice Cream (No-Churn)

This rich and creamy Biscoff butter ice cream is made without an ice cream maker. It’s layered with Biscoff spread and a Biscoff cookie crumb. The ice cream is flavored with cookie butter. Then extra is swirled in between the layers.

No churn ice cream

When making ice cream, it’s all about getting the texture. You need enough ice crystals to form in the ice cream so that it’s scoopable and holds its shape. However, the key is to create a texture where there aren’t too many, so you achieve a creamy texture that’s not icy. An ice cream machine avoids this by churning the ice cream continuously to avoid large water crystals forming.

Luckily, there’s a solution if you have no ice cream machine. The answer is to use some ingredients higher in milk solids and fat and lower in water. This is where condensed milk comes in.

Condensed milk in ice cream

Sweetened condensed whole milk that has been simmered down with sugar until about 60% of the water has been removed. The result is a thick milky syrup that’s high in milk solids.

These milk solids contain lactose (milk sugars.) It’s both the reduction of the water in the milk and the presence of the sugars that means fewer ice crystals form in the ice cream.

This homemade biscoff ice cream recipe uses around 40% condensed milk to heavy cream.

What is cookie butter?

Biscoff cookie butter is made of crushed lotus Biscoff cookies, which are spiced cookies from Belgium. They are blended into a smooth and creamy paste. It has a similar texture to smooth peanut butter. These Biscoff biscuits are crisp, light, and spiced with cinnamon and the cookie butter makes the most delicious ice cream flavor.

This particular recipe uses Biscoff but the brand of cookie butter used doesn’t matter as long as it’s made from speculoos cookies. Have a look in your grocery cookie aisle for these cookies, or in the spreads section for the butter. Check if your local grocery store sells it or look for it online. Here are some brands you could use –

• Lotus Biscoff cookie butter
• Trader joe’s cookie butter
• Walmart’s speculoos cookie butter

Ingredients

Find the ingredient amounts for this no churn Biscoff ice cream listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

• Cookie butter
• Biscoff cookie pieces or other speculoos cookies. The addition of these crunchy cookies up the cookie butter game in this recipe.
• Sweetened condensed milk
• Heavy cream or heavy whipping cream (this is NOT the same as double cream)
• Vanilla extract or vanilla bean paste

Equipment

For the whipped cream component of the ice cream, you will need a stand mixer fitted with a whisk attachment or an electric hand mixer.

You’ll also need a freezer-safe container like a 9×5 loaf pan for freezing the ice cream.

Method

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.

Turn the mixer on low (or use an electric hand whisk) and whisk 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. Pour in the condensed milk and vanilla extract and whip on low speed to combine.

Place 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 hot before adding it to the cream base.

Pour the cookie butter into the condensed milk mixture and whip on low-medium speed until it’s combined.

Assembling

Spoon half the ice cream into a freezer-safe container, like a 9×5 loaf pan and spread it out. Melt some more cookie butter, and drizzle the top of the ice cream with half of it. Sprinkle with broken-up pieces of Biscoff cookies.

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 a cookie butter swirl if you like. Sprinkle with more cookie bits.

Freezing

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. Serve in a cone, on top of chocolate cake or brownies.

It stores well frozen for up to 3 weeks. Wrap the container in plastic wrap, or ensure it’s sealed air-tight.

More no-churn ice cream recipes

• Brown butter funfetti ice cream
• Blackberry ripple ice cream