If you love the rich, caramelized flavor of Biscoff cookies, then this no-churn Biscoff Cookie Butter Ice Cream is a must-try! Creamy, luscious, and packed with cookie butter goodness, this homemade ice cream delivers the perfect balance of smooth, velvety texture and irresistible crunch. The best part? No ice cream maker required!

This easy, five-ingredient recipe combines fluffy whipped cream, sweetened condensed milk, and melted cookie butter to create a decadent base. Swirls of Biscoff spread add a ribbon of caramel-like goodness, while crushed cookies provide the perfect bite. Each spoonful is rich, indulgent, and bursting with warm, spiced flavors.

Whether you’re looking for a quick summer dessert or a fun treat to impress guests, this ice cream comes together in just 10 minutes before freezing. It’s an effortless way to enjoy a gourmet-style dessert at home with minimal effort.

So grab your ingredients, get ready to whip up some magic, and let’s make the creamiest, most delicious Biscoff ice cream ever!

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Freeze Time: 6 hours (or overnight)

Ingredients

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ cup Biscoff cookie butter (slightly melted)
• 1 teaspoon vanilla extract
• 1 cup crushed Biscoff cookies (for mix-in & topping)

Instructions

1. Whip the Cream – In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. This will create the light and airy base for the ice cream.
2. Mix the Base – Gently fold in the sweetened condensed milk and vanilla extract until fully combined. Be careful not to overmix, as you want to keep the mixture light and fluffy.
3. Swirl in the Magic – Drizzle in the slightly melted Biscoff cookie butter and gently fold it into the mixture to create swirls. Stir in half of the crushed Biscoff cookies for added texture.
4. Freeze – Pour the mixture into a loaf pan or a freezer-safe container. Sprinkle the remaining crushed Biscoff cookies on top for extra crunch. Cover with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
5. Scoop & Enjoy – Once frozen, scoop the creamy ice cream into bowls or cones. For an extra indulgent touch, drizzle with additional melted cookie butter before serving.

Variations

• Chocolate Lover’s Twist – Swirl in melted chocolate or mix in chocolate chips for a cookie-butter-chocolate combo.
• Salted Caramel Swirl – Drizzle in homemade or store-bought salted caramel for an extra layer of richness.
• Crunchy Nut Edition – Add crushed almonds or pecans for a nutty bite.
• Espresso Infusion – Stir in a teaspoon of instant espresso powder for a coffee-flavored variation.

Tips

• For the best texture, allow the ice cream to sit at room temperature for 5 minutes before scooping.
• Use high-quality heavy cream for a richer, creamier consistency.
• Create a marbled effect by lightly folding in the cookie butter instead of fully mixing it in.
• Make it extra smooth by straining the sweetened condensed milk before adding it to the mixture.

This Biscoff Cookie Butter Ice Cream is the ultimate indulgence—smooth, creamy, and bursting with spiced cookie flavor. Whether enjoyed on its own or paired with your favorite desserts, it’s guaranteed to be a hit. Happy scooping!