There’s something magical about homemade ice cream that brings out the kid in all of us, don’t you think? My love affair with No-Churn Biscoff Ice Cream started when I desperately needed to whip up a last-minute dessert for a summer BBQ. The moment that rich, caramelized cookie flavor hit my tongue, I was hooked! What makes this recipe truly special is how ridiculously simple it is – no fancy equipment, no constant churning, just pure creamy bliss with that signature Biscoff warmth. It’s become my go-to treat for everything from weeknight cravings to impressing dinner guests (who always beg for the recipe).
The best part? You probably have most ingredients already in your pantry. Just imagine velvety swirls of spiced cookie goodness melting on your spoon – that’s what waits for you in just a few easy steps. I’ve made this dozens of times now, and it never fails to make people’s eyes light up with that first bite. Whether you’re a baking newbie or a dessert pro, this No-Churn Biscoff Ice Cream will make you look like a kitchen rockstar with minimal effort.
Why You’ll Love This No-Churn Biscoff Ice Cream
Oh my goodness, where do I even start? This recipe is basically dessert magic in a bowl! First off, no fancy ice cream machine required – just a mixer and some elbow grease (well, maybe just the mixer). You’re literally 15 minutes away from creamy perfection before popping it in the freezer. That caramelized cookie flavor? Absolute heaven. And with just five simple ingredients (six if you’re feeling fancy with that cookie butter swirl), it’s impossible to mess up. Trust me, your spoon will keep going back for “just one more bite” until suddenly…oops, the whole container’s gone!
Ingredients for No-Churn Biscoff Ice Cream
Okay, let’s gather our treasures! You’ll need 2 cups of cold heavy cream (trust me, cold is key for perfect peaks), one 14 oz can of sweetened condensed milk (that glorious sticky sweetness), and 1 teaspoon of vanilla extract for that warm background note. Now the stars: 1 cup of crushed Biscoff cookies (about 12 cookies – I like some bigger chunks for texture!), and if you’re feeling extra indulgent, 1/4 cup of Biscoff cookie butter for those dreamy caramelized swirls. That’s it! Five simple ingredients for ice cream heaven.
How to Make No-Churn Biscoff Ice Cream
Alright, let’s get mixing! Making this ice cream is as easy as 1-2-3 (well, 5 steps actually, but who’s counting?). The key is keeping everything light and fluffy while packing in those amazing Biscoff flavors. I’ll walk you through each step so you end up with spoon-worthy perfection every time.
Step 1: Whip the Cream
First things first – grab that cold heavy cream! Seriously, cold is crucial here. I pop my mixing bowl in the freezer for 10 minutes beforehand. Whip on medium-high until you get beautiful stiff peaks – when you lift the beaters, the peaks should stand straight up proudly. No droopy cream allowed!
Step 2: Fold in Sweetened Condensed Milk
Now for the sweet magic! Pour in your condensed milk and vanilla. Here’s my secret: use a rubber spatula and fold gently like you’re turning pages of a precious book. Overmixing will deflate all that air we worked so hard to incorporate. Stop when just combined – a few streaks are fine!
Step 3: Add Biscoff Cookies
Time for crunch! Sprinkle in those crushed Biscoff cookies. I like mine with some bigger pieces (about pea-sized) for texture surprises. Fold them in until evenly distributed – you should see lovely cookie speckles throughout the snowy-white mixture.
Step 4: Swirl in Cookie Butter (Optional)
Feeling extra? Drop spoonfuls of cookie butter over the top, then use a knife to make pretty swirls. Don’t overdo it – just 3-4 gentle figure-eight motions creates perfect marbling. This step takes it from great to “oh-my-goodness-I-need-this-every-day” amazing!
Step 5: Freeze and Serve
Pour into your lined loaf pan, smooth the top, and freeze for at least 6 hours (overnight is better). Pro tip: let it sit at room temp for 5 minutes before scooping – it’ll be creamier! Then dive into that spiced caramel cookie dream. You’ve earned it!
Tips for Perfect No-Churn Biscoff Ice Cream
Here’s the inside scoop (pun totally intended!) on making this ice cream foolproof every time. First, chill everything – your mixing bowl, beaters, even the measuring cups for at least 15 minutes. Cold tools make the whipped cream fluffier! Second, resist overmixing after adding the cookies – a few floury streaks are fine. Third, always use full-fat ingredients – this isn’t the time for diet substitutions if you want that luxuriously creamy texture. And my secret weapon? A pinch of salt in the cookie crumbs makes the caramelized flavors pop even more!
Variations for No-Churn Biscoff Ice Cream
Oh, the possibilities! This recipe is like a blank canvas for your cookie-loving creativity. Try folding in dark chocolate chunks for a decadent twist – the bittersweet contrast with the spiced cookies is unbelievable. For coffee lovers, a teaspoon of espresso powder mixed into the condensed milk gives the most incredible mocha kick. Feeling fancy? Swirl in warm caramel sauce along with the cookie butter for salted caramel Biscoff magic. And if you’re extra like me, crumbled bacon adds a wild sweet-salty crunch that’ll make your taste buds dance!
Serving Suggestions for No-Churn Biscoff Ice Cream
Now comes the best part – eating this dreamy creation! My favorite way? Plopped on top of warm apple crisp so it melts into all those cinnamon-y crevices. Or go fancy with a drizzle of melted Biscoff cookie butter – it hardens into the most magical shell. For serious crunch lovers, sprinkle extra crushed cookies on top right before serving. And here’s my guilty pleasure: sandwiched between two Biscoff cookies for the ultimate ice cream cookie sandwich. You’re welcome!
Storage and Reheating
Good news – this ice cream keeps like a dream! Just transfer any leftovers (if you have any!) to an airtight container with parchment pressed right on the surface to prevent ice crystals. It’ll stay creamy and delicious for up to 2 weeks in the freezer. When the craving hits, let it sit on the counter for 5-10 minutes – just until your spoon glides through that spiced cookie perfection. No microwave needed, promise!
Nutritional Information
Here’s the sweet scoop – each serving (about 1/2 cup) has roughly 320 calories. Remember, these are just estimates and may vary depending on your specific ingredients. The full-fat dairy and cookies make it an occasional treat worth savoring slowly!
Frequently Asked Questions
Q1: Can I use milk instead of heavy cream?
Oh honey, I wouldn’t recommend it! The heavy cream is what gives our no-churn Biscoff ice cream that luxuriously creamy texture. Milk just won’t whip up properly. If you’re in a pinch, you could try using full-fat coconut milk, but the flavor will be different.
Q2: How do I prevent ice crystals from forming?
Here’s my little secret – make sure your storage container is airtight and press parchment paper directly on the surface before freezing. The sweetened condensed milk helps too! And don’t peek too often – every time you open the freezer, warm air sneaks in.
Q3: Can I make this dairy-free?
You can experiment with coconut cream instead of heavy cream and use a dairy-free condensed milk alternative. The texture might be slightly different, but you’ll still get that amazing Biscoff flavor!
Q4: Why did my ice cream turn out grainy?
Sounds like the condensed milk might have crystallized. Always use fresh, well-mixed condensed milk, and make sure to fold gently – overmixing can cause graininess too.
Q5: How long does it really need to freeze?
I know it’s tempting, but please wait at least 6 hours! Overnight is even better for that perfect scoopable texture. Patience makes all the difference here.
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Creamy 5-Ingredient No-Churn Biscoff Ice Cream Heaven
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and rich no-churn ice cream made with Biscoff cookies, perfect for a quick and easy dessert.
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup crushed Biscoff cookies
- 1/4 cup Biscoff cookie butter (optional)
Instructions
- Whip the heavy cream until stiff peaks form.
- Fold in the sweetened condensed milk and vanilla extract.
- Gently mix in the crushed Biscoff cookies.
- If using, swirl in the Biscoff cookie butter.
- Pour the mixture into a loaf pan and freeze for at least 6 hours.
- Serve and enjoy.
Notes
- Freeze the ice cream overnight for best results.
- Add extra crushed cookies on top for texture.
- Store in an airtight container for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: International
