Recipe

Biscoff Ice Cream

Creamy no-churn ice cream packed with Biscoff cookie butter and crunchy cookie pieces, with a thick swirl that tastes like caramelized biscuits in dessert form.

By Matt Campbell

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4.8

A loaf pan filled with creamy Biscoff ice cream swirled with cookie butter and topped with crushed Biscoff cookies on a bright kitchen counter

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If you have ever eaten a Biscoff cookie and immediately thought, this should be a whole dessert, welcome. This Biscoff ice cream is creamy, scoopable, and loud in the best way: warm caramel notes, a gentle spice, and those little cookie pockets that make you stop mid-bite to investigate what just happened.

Also, we are keeping it accessible. No ice cream machine. No egg tempering. Just a fluffy whipped base, a rich cookie butter ribbon, and enough crushed cookies to make every scoop feel like the best part of a sundae.

Biscoff cookies, a jar of cookie butter, sweetened condensed milk, vanilla, and heavy cream arranged on a clean kitchen counter with soft natural light

Why It Works

No-churn, no drama: Whipped cream plus sweetened condensed milk makes a creamy base without a machine.
Real Biscoff flavor in layers: Cookie butter goes into the base and gets swirled in for that caramelized biscuit hit.
Great texture: Chunkier crushed cookies folded in at the end give you bite, especially in the first few days.
Scoopable results: A little salt and vanilla round it out so it tastes like an actual ice cream shop scoop, not frozen whipped cream.

Pairs Well With

Storage Tips

How to Store It

Freeze: Press parchment or plastic wrap directly onto the surface, then cover tightly. For the best flavor and texture, enjoy it within 1 to 2 weeks.

Prevent freezer funk: Use a snug lid and keep it away from strongly scented freezer items.

Best scooping tip: Let the container sit at room temp for 5 to 10 minutes, then scoop. If it is rock hard, your freezer is doing its job. Give it a minute.

If it freezes too firm: That is usually freezer temperature, not you. A few extra minutes on the counter fixes it. (Also, smaller containers tend to scoop easier than one big deep block.)

Do not refreeze melted ice cream: If it gets soupy, the texture will turn icy after refreezing. Better move is to turn it into milkshakes.

Common Questions

Is Biscoff the same as cookie butter?

Biscoff is the brand of the cookie and the spread. Cookie butter is the general term. For this recipe, use Biscoff spread or any similar cookie butter.

Can I make this with an ice cream machine?

Yes. You can churn a standard custard or Philadelphia-style base and then layer in the cookie butter and cookies. But this no-churn method is the fastest path to the same flavor payoff.

Why did my swirl disappear?

If the cookie butter is too warm or you over-stir, it blends in. Warm it just until pourable, then do a quick, gentle swirl with a knife. Think ribbons, not mixing.

How do I keep the cookies crunchy?

Use larger crushed pieces and fold them in right before you pan it. Just know cookie pieces will naturally soften over time. For maximum crunch, this is at its best in the first few days.

What if my whipped cream turns grainy?

That usually means it went a bit too far. Stop mixing as soon as you hit stiff peaks. If it looks chunky, fold it in gently anyway and freeze. It will still taste great, but the texture will be slightly less silky.

Can I make it dairy-free?

You can try with coconut cream and dairy-free sweetened condensed milk, but the texture varies by brand. If you go that route, freeze longer and expect a slightly firmer scoop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Hand mixer or stand mixer
Large mixing bowl
Rubber spatula
Measuring cups and spoons
Loaf pan (9x5-inch) or freezer-safe container
Parchment paper (optional, for a sling)
Butter knife or skewer for swirling

I am a big fan of desserts that feel like you did something impressive, even if the process was basically: whip, fold, swirl, freeze. The first time I made Biscoff ice cream, I kept “testing” the swirl with a spoon like it was quality control. It was not. It was me standing at the counter pretending I had standards while eating cookie butter out of the jar.

This recipe is for that exact energy. A little chaotic, very cozy, and it tastes like you built it on purpose.