This homemade No Churn Biscoff Ice Cream is rich and satisfying. You can make it at home with 5 simple ingredients. It is quick to mix and can be made even without condensed milk.
If you like homemade frozen desserts without ice cream maker, check out also my Oreo Cheesecake Ice Cream Cake and the Lemon Cheesecake Ice Cream.
What is special about this recipe
- This is a no-churn ice cream without condensed milk. This might sound unusual but it is good, I promise.
- The texture is richer than the regular ice creams, it is denser and richer like Semifreddo.
- It is very quick and easy to make and takes about 8-10 hours to freeze.
- It is not overly sweet but has a prominent taste of biscoff cookies.
Ingredients
The complete list of ingredients and detailed instructions are below the post in the recipe card. Here is a summary and clarification for best results:
- Cream cheese: the base for this ice cream
- Whipping Cream: my favorite ingredient to make the ice cream texture richer
- Powdered Sugar: for sweetness
- Biscoff Cookies, crushed
- Biscoff cookie spread
Preparation summary
- First you need to whip the cream. Separately mix the cream cheese with the powdered sugar and the biscoff spread.
- Combine the two together - this is the ice cream mixture.
- Use a loaf pan (or any deep dish) to layer the ice cream, alternating it with biscoff cookie crumbs and melted biscoff spread. Make around 3 layers of each.
- Cover the pan with plastic wrap and freeze for 8-10 hours.
Serving
It is important to leave the ice cream at least 15 minutes (10 in the summer) out of the freezer before serving it - this will make the texture creamy and scooping will be easier. When it is too frozen it would be challenging to serve.
Serve smaller portions than usual ice cream as it is richer. But I promise you, once you try it, you would love it!
Variation
You can substitute half of the whipping cream with the same quantity of condensed milk for a lighter texture and easier spreading. In this case skip the powdered sugar.
This is a very delicious homemade version of Biscoff Cookie Ice Cream. If you make it, please let me know how it went!
If you like desserts with cookies, here are a few more:
📝 Recipe
No Churn Biscoff Ice Cream
Equipment
- 1 Electric mixer
Ingredients
- 1 ¾ cups / 400 ml whipping cream, cold
- 10.5 oz/ 300 g cream cheese
- ½ cup/ 60 g powdered sugar
- 5.2 oz/ 150 g Biscoff Cookie Spread
- 1.8 oz/ 50 g biscoff cookies, crushed into crumbs
Instructions
- Whip the cream in a large mixing bowl.
- In a separate bowl whip the cream cheese, powdered sugar and about ⅔ of the biscoff cream.
- Using a rubber spatula combine the two mixtures, folding the cream into the cream cheese until uniform.
- Melt the remaining Biscoff spread. Crush the cookies into crumbs.
- Pour ⅓ of the ice cream mixture to a loaf pan. Sprinkle ⅓ of the cookie crumbs on top and spread ⅓ of the biscoff spread.
- Continue the process with two more layers of each ingredient.
- Cover with plastic wrap and freeze for at least 8-10 hours.
- Before serving let the ice cream get creamy by leaving it on the counter for 10-20 minutes depending on the season and how long it has stayed in the freezer.
Notes
- The cream has to be cold in order to be whipped.
- Alternatively for a lighter ice cream substitute half of the cream with the same quantity sweetened condensed milk and skip the powdered sugar.
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