Who doesn’t love the creamy, caramelized flavor of Biscoff? Now imagine that irresistible taste turned into ice cream—smooth, sweet, and loaded with biscuity goodness. The best part? You don’t even need an ice cream maker. This no-churn Biscoff ice cream comes together with just four simple ingredients, making it one of the easiest (and most delicious) desserts you’ll ever whip up.

Why This Recipe Works

Traditional ice cream requires churning, but this version uses whipped cream to create that light, airy texture. Sweetened condensed milk keeps it creamy and scoopable, while Biscoff spread and crushed biscuits bring the rich, spiced cookie flavor. It’s the kind of dessert that feels fancy but is unbelievably simple to prepare at home.

Tips for the Best Homemade Ice Cream

Whip, don’t over-whip: Stop whipping the cream as soon as you see soft peaks. Over-whipping can make the texture grainy.
Warm the Biscoff spread: A few seconds in the microwave makes it easier to drizzle and swirl.
Storage tip: Keep the ice cream in a sealed container to avoid freezer burn. It’ll stay fresh for up to 2 weeks.
Serving idea: Pair with warm brownies, waffles, or even sandwich it between two cookies for an indulgent treat.
Make it chunky: Add more crushed biscuits that have different sizes throughout for extra crunch in every bite.

No Churn Biscoff Ice Cream

Prep Time 15

Chilling 8

Servings 12 servings

Equipment

Loaf baking tin
Electric whisk

Ingredients

600 ml double cream
1 tin caramel condense milk
1 tbsp Biscoff spread
10 pieces Biscoff biscuits (broken to pieces)

Instructions

In a mixing bowl, whisk together condense milk and double cream. Whip for few minutes until thickened, but still on the liquid side. In the microwave, warm up Biscoff spread for few seconds and stir until smooth. Add one third of the mixture to the bottom of the tin, spread over one third of your crushed biscuits and drizzle over some biscoff spread. Add another layer of the mixture followed by biscuits and biscoff spread. Repeat the step again for the third layer.
Once everything assembled, cover the ice cream mixture with cling film and place in freezer. When ready to serve, leave it at room temperature for about 5 mins to soften and easier to scoop.