This easy homemade Biscoff ice cream is creamy and rich, with a delightful flavor from the famous cookie spread. No ice cream maker needed—just mix, freeze, and enjoy!
Who can resist that sweet, caramel-like taste of Biscoff? It reminds me of cozy afternoons and secret snacks. Plus, it’s super easy to make, so I save time for an extra scoop! 🍦
Key Ingredients & Substitutions
Biscoff Cookie Spread: This is the star of the show! If you can’t find Biscoff, try using any speculoos cookie butter or even other nut butters like almond or peanut for a different taste. Just keep in mind, the flavor will change!
Heavy Whipping Cream: I highly recommend heavy whipping cream for that creamy texture. If you want a lighter version, you can use whipped coconut cream instead. Just make sure it’s chilled for the best results.
Sweetened Condensed Milk: It’s essential for the creaminess of the ice cream. If you’re looking for a dairy-free option, look for coconut sweetened condensed milk—it’s deliciously creamy too!
Crushed Biscoff Cookies: These are optional, but they add a nice crunch! If you don’t have Biscoff cookies, you could substitute with graham crackers or any other crunchy cookie for a varied texture.
How Do I Get the Perfect Ice Cream Texture?
Achieving smooth and creamy ice cream is all about the right mixing and folding technique. When you whip the cream, make sure to get those stiff peaks; this adds airiness. Then, gently fold the whipped cream into the Biscoff mixture.
- Be gentle: Use a spatula and fold carefully to keep the air in.
- Mix until just combined: Avoid overmixing, which can deflate the whipped cream.
- Freeze properly: Let it freeze completely for at least 6 hours to get that scoopable texture.
By following these tips, you’ll have smooth and decadent ice cream that melts in your mouth! Enjoy your homemade treat! 🍦
Easy Homemade Biscoff Ice Cream
Ingredients You’ll Need:
- 1 cup Biscoff cookie spread (speculoos cookie butter)
- 2 cups heavy whipping cream, chilled
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup crushed Biscoff cookies (optional, for folding in)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Once you’ve mixed everything together, you’ll need to freeze the ice cream for at least 6 hours, or ideally overnight, so it’s nice and firm. In total, plan for about 6 hours and 15 minutes, including freezing time.
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, pour in the chilled heavy whipping cream. Using an electric mixer, beat the cream on high speed until you see stiff peaks form. This means the cream is thick and holds its shape well, creating the perfect base for your ice cream.
2. Mix the Biscoff Base:
In another bowl, combine the sweetened condensed milk, Biscoff cookie spread, and vanilla extract. Stir everything together until the mixture is smooth and well blended—this will give your ice cream that rich, delicious flavor!
3. Combine the Mixtures:
Gently fold the whipped cream into the Biscoff mixture using a spatula. Do this slowly and carefully so you don’t lose the fluffiness of the whipped cream. You want to keep it light and airy!
4. Add Crunch (Optional):
If you’re using crushed Biscoff cookies, this is the time to fold them in. This adds an extra layer of crunch and taste that complements the creamy ice cream beautifully. Just give it a gentle mix!
5. Freeze It:
Once everything is nicely combined, transfer the mixture to a freezer-safe container. Smooth the top with a spatula to make it neat. Cover it tightly with a lid or plastic wrap.
6. Let It Freeze:
Place the container in the freezer and let it freeze for at least 6 hours, or overnight for the best results. The longer it freezes, the firmer it will be!
7. Serve & Enjoy:
Before serving, take the ice cream out of the freezer and let it sit at room temperature for about 5 minutes. This will make it easier to scoop. Dig in and enjoy your creamy, flavorful homemade Biscoff ice cream! It’s perfect for a warm day or whenever you’re craving something sweet!
FAQ About Easy Homemade Biscoff Ice Cream
Can I Use Skim Milk Instead of Heavy Cream?
No, using skim milk won’t yield the same creamy texture as heavy whipping cream. For the best results, stick with heavy whipping cream or try coconut cream for a dairy-free option!
How Do I Store Leftover Biscoff Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. Make sure to seal it tightly to prevent ice crystals from forming. It should stay fresh for up to 2 weeks, but it’s best enjoyed sooner for optimal taste and texture!
Can I Make This Ice Cream Without an Electric Mixer?
Yes, you can! If you don’t have an electric mixer, use a whisk to whip the cream by hand. It will take more time and effort, but you’ll achieve the same stiff peaks. Just be patient and keep whisking until you get there!
What Other Mix-Ins Can I Add to This Recipe?
Feel free to get creative! You could add chocolate chips, nuts, or even chunks of your favorite cookies. Just keep in mind that if you’re adding additional mix-ins, you might want to adjust the amount of Biscoff spread slightly for balance.
