Biscoff ice cream is a delicious ice cream flavor with the sweetness of cookie and coffee taste combined. It can be easily made at home with Biscoff cookie butter. This is an easy Biscoff ice cream recipe made at home in the ice cream maker.
It is perfect for summer parties, kids' birthday parties, or just to beat the heat in the summer and indulge in the delicious flavor of this ice cream.
Biscoff ice cream is made with no eggs and only a few ingredients. The main ingredient is the Lotus Biscoff cookie butter. You will also need heavy whipping cream, whole milk, Biscoff cookies, sugar, and a pinch of salt.
Biscoff cookies are crumbled and added to the ice cream while freezing. They can also be added a few minutes before the churning is complete. Also, ensure that the cookie butter is at room temperature, which will help while mixing.
Whole milk ensures that the ice cream texture is creamy. If you use low-fat milk, it will be less creamy and take a little longer to churn.
It is really simple and easy to make Biscoff ice cream at home in an ice cream maker. Add milk, cookie butter, sugar, and salt to a mixing bowl. Whisk it with a hand blender until all the sugar is dissolved.
Pour the heavy cream into the mixture and gently mix it with a spatula. There is no need to whisk it as we will churn it in the ice cream maker.
Chill the mixture in the refrigerator for about 2 hours before churning it. This will reduce the overall churn time. Pour the mixture into the ice cream maker and churn it for about 25-30 minutes.
The Biscoff ice cream will be of soft-serve consistency. Transfer it to a freezer-safe container and spread the Biscoff cookie crumbles in multiple layers.
Freeze the ice cream for about 5-6 hours in the freezer before serving.
Biscoff ice cream can be eaten once the ice cream maker is done churning and is of soft-serve consistency. It is best to allow it to firm up in the freezer for 5-6 hours before serving.
While serving, you can serve it with some Lotus Biscoff cookies, melted chocolate, grated chocolate, instant coffee powder, or cookie butter. You can serve it in waffle cones, waffle bowls, sugar cones, or as one of the flavors of the banana split sundae.
This homemade no-cook no-egg Biscoff ice cream is made with only a few ingredients. Slight variations you can do to the recipe if you like.
- Low-fat milk - if you use low-fat milk instead of whole milk, the ice cream will turn out to be less creamy in texture and will take a little longer to churn.
- Add-ins - The crushed Biscoff cookies can be added towards the end of the churning process or can be added in multiple layers in the container while transferring the ice cream for freezing.
- Biscoff spread - I have used the creamy Biscoff cookie butter spread. However, you can also use the crunchy variety.
I have made this Biscoff ice cream in the Cuisinart ICE 100 gelato and ice cream maker. However, you can use any other ice cream machine. If you are using the freezer bowl type of machine, then you will have to freeze the bowl for about 24 hours before churning the ice cream.
I genuinely enjoy and love my ice cream maker as it is very convenient and easy to use. If you are looking for an ice cream maker for your family's needs then check out this post on which ice cream maker to buy.
Homemade Biscoff ice cream can be stored in an air-tight container in the freezer for up to a month. It is irresistible and would not last that long in the freezer 🙂
- If you are using a compressor ice cream maker, pre-cool the bowl for 5-10 minutes before churning. This will reduce the overall churning time.
- You can add the crushed Biscoff cookies about 5 minutes before the cycle completes.
- While making multiple batches one after the other in the compressor ice cream maker, ensure to pat dry the bowl from the outside to avoid any ice formation on the outside of the bowl while churning.
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Biscoff Ice Cream
- ¾ cup Milk (whole)
- ⅓ cup Organic cane sugar
- 1 pinch Salt
- ¾ cup Biscoff cookie butter (at room temperature)
- 1 ½ cup Heavy cream
- 10 count Biscoff cookies (crushed)
- Blend the milk, sugar, cookie butter, and salt using a hand blender or stand mixer until sugar is dissolved.
- Mix the heavy cream with a spatula (do not blend).
- Refrigerate the mixture for 2 hours before churning.
- Stir the mixture and transfer it to the ice cream maker bowl.
- Churn the mixture for about 30 minutes.
- Transfer the Biscoff ice cream to a freezer-safe container.
- Put the crushed Biscoff cookies at the bottom, middle, and on the top layer of the ice cream.
- Freeze the ice cream for about 5-6 hours before serving.
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