Indulging in a bowl of No-Churn Biscoff Ice Cream is like diving into a creamy dream where every spoonful is a delightful surprise. Picture this: velvety ice cream mingling with crunchy bits of Biscoff cookies, all while an irresistible caramel aroma wafts through the air. strawberry icebox cake It’s the kind of dessert that makes your taste buds dance and your heart sing, perfect for those hot summer days or cozy movie nights when you just need a sweet escape from reality. strawberry sundae recipe vanilla wafer icebox cake. For more inspiration, check out this Decadent Baileys Irish Cream Cheesecake recipe.

I remember the first time I made this fabulous no-churn treat. My friends gathered around, eyes wide with curiosity as my mixer whirred away, creating magic in the form of ice cream. The laughter and joy that erupted when they took their first bites was priceless. Whether it’s a birthday bash or a simple weeknight treat, this ice cream is bound to impress everyone at the table while satisfying your sweet tooth.

My little cousin took one taste and declared I was now his favorite person in the world.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Heavy Whipping Cream: Use cold heavy whipping cream for the best volume when whipped; it creates that airy texture we all love.
• Sweetened Condensed Milk: This ingredient adds sweetness and creaminess; don’t skimp on quality for the best flavor.
• Biscoff Cookies: Crushed into delightful chunks, they provide that unique caramel flavor; feel free to snack on extras!
• Biscoff Spread: Swirl it in for extra richness; use smooth or crunchy based on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Mixing Bowl: Begin by chilling your mixing bowl in the freezer for about 15 minutes; this helps whip the cream faster and fluffier.

Whip the Cream: Pour the cold heavy whipping cream into your chilled bowl. Beat on high speed until soft peaks form—this should take about 3-5 minutes.

Add Sweetened Condensed Milk: Carefully fold in sweetened condensed milk using a spatula; aim for a gentle motion to keep it light and airy.

Crush Those Biscoff Cookies: Grab a ziplock bag and crush your Biscoff cookies into chunky pieces—no need to turn them into dust; texture is key!

Mix It All Together: Fold in crushed cookies and Biscoff spread gently until evenly incorporated; you want those lovely cookie chunks throughout.

Transfer to Freezer-Friendly Container: Pour your luscious mixture into an airtight container, smoothing out the top. Cover with plastic wrap before sealing with the lid to prevent icy spots.

Freeze Until Firm: Place your container in the freezer for at least 6 hours or overnight if you can resist; patience will reward you with creamy perfection!

Enjoying No-Churn Biscoff Ice Cream isn’t just about flavor; it’s about creating moments filled with laughter and sweetness shared among loved ones. So go ahead, embrace your inner ice cream wizard!

Perfecting the Cooking Process

Start by whipping the heavy cream until soft peaks form, then mix in the condensed milk and Biscoff spread for a smooth base. Fold in crushed cookies for that signature crunch.

Add Your Touch

Feel free to swap Biscoff cookies with Oreos or other favorites. You can also mix in chocolate chips or a swirl of caramel for added indulgence. For more inspiration, check out this Ultimate Chocolate Cake Recipe recipe.

Storing & Reheating

Store your no-churn Biscoff ice cream in an airtight container in the freezer. It stays fresh for up to two weeks, but good luck keeping it around that long!

I remember the first time I made this no-churn Biscoff ice cream; my friends devoured it within minutes, asking if I could whip up another batch right away!

FAQ

Can I use alternative cookies for this recipe?

Absolutely! Oreos or ginger snaps can be great substitutes for Biscoff cookies.

How long does this ice cream last?

It can last up to two weeks when stored properly in the freezer.

Is there a dairy-free version of no-churn Biscoff ice cream?

Dairy Queen ice cream cake.

Yes! Substitute coconut milk and use dairy-free whipped topping for a vegan option.

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No-Churn Biscoff Ice Cream

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• Author: Mery Mack
• Total Time: 0 hours
• Yield: Approximately 6 servings 1x

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Description

Indulge in a creamy, dreamy bowl of No-Churn Biscoff Ice Cream, where velvety ice cream meets crunchy Biscoff cookie bits. This simple dessert is perfect for hot summer days or cozy nights in, offering a delightful escape from reality. With rich caramel flavors and an easy preparation method that requires no fancy equipment, this ice cream will impress everyone at your next gathering or satisfy your sweet cravings after a long day.

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Ingredients

Scale 1x2x3x

• 2 cups heavy whipping cream (cold)
• 1 cup sweetened condensed milk
• 1 cup Biscoff cookies (crushed)
• 1/2 cup Biscoff spread

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Instructions

1. Chill your mixing bowl in the freezer for 15 minutes.
2. In the chilled bowl, whip the heavy cream on high speed until soft peaks form (3-5 minutes).
3. Gently fold in the sweetened condensed milk with a spatula.
4. Crush Biscoff cookies into chunky pieces and fold them into the mixture along with the Biscoff spread.
5. Transfer the mixture to an airtight container, smoothing the top. Cover with plastic wrap before sealing with the lid.
6. Freeze for at least 6 hours or overnight until firm.

• Prep Time: 15 minutes
• Cook Time: None
• Category: Dessert
• Method: No-Churn
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 320
• Sugar: 29g
• Sodium: 60mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg