Biscoff Ice Cream
No Churn Biscoff Ice Cream is a delightful treat that balances creamy textures with the irresistible flavor of speculoos cookies. This easy-to-make dessert captures the essence of the beloved cookie spread, resulting in a dessert that feels luxurious yet is incredibly simple to throw together. With just a few key ingredients, it surpasses many store-bought versions, giving you that homemade touch that’s hard to replicate. Imagine scooping into velvety ice cream, discovering swirls of smooth Biscoff spread and crunchy cookie bits—pure bliss in every bite!
I still remember the first time I made this Biscoff Ice Cream for a gathering. I had friends over for a midsummer barbecue, and after a hearty meal, I wanted to serve something refreshing yet decadent. As soon as I presented it, the joy on everyone’s faces was worth every minute of prep. It’s such a crowd-pleaser, and I guarantee it will be your go-to dessert for any occasion. Plus, with no churn required, you don’t need an ice cream maker to enjoy this treat!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make Biscoff Ice Cream
- Storing & Reheating
- Chef’s Helpful Tips
- Recipe FAQs
- Biscoff Ice Cream
Why You’ll Love This Recipe
- Simple & Quick: Just 20 minutes of prep with no churn involved.
- Irresistible Flavor: Creamy, crunchy, and perfectly spiced with the unique taste of Biscoff.
- Eye-Catching Appeal: Layers of ice cream, sauce, and cookie crumbs make for Instagram-worthy scoops.
- Flexible Serving: Perfect for summer barbecues, casual evenings, or a refined dinner party dessert.
- Diet-Friendly Options: Easily modify with dairy-free ingredients for those with dietary restrictions.
Ingredients You’ll Need
- 1 ¾ cups / 400 ml whipping cream, cold: This provides the necessary creaminess and lightness. Use heavy whipping cream for the best results.
- 10.5 oz / 300 g cream cheese: Adds richness and depth to the ice cream. Make sure it’s softened for easy mixing; you can substitute with a dairy-free cream cheese if desired.
- ½ cup / 60 g powdered sugar: Sweetens the mixture, ensuring the ice cream is pleasantly sweet. You can replace it with granulated sugar, but it might alter the texture slightly.
- 5.2 oz / 150 g Biscoff cookie spread: This is the heart of the recipe, giving it that distinct Biscoff flavor. If you can’t find Biscoff, other cookie spreads may work, but they won’t replicate the exact taste.
- 1.8 oz / 50 g Biscoff cookies, crushed into crumbs: These add delightful bits of texture. Feel free to use any cookie you enjoy for a fun twist!
How to Make Biscoff Ice Cream
- Whip the Cream: Begin by whipping the 1 ¾ cups cold whipping cream in a large mixing bowl until soft peaks form. This creates the light texture you’ll love in your ice cream.
- Prepare the Cream Cheese Mixture: In another bowl, whip together the 10.5 oz cream cheese and ½ cup powdered sugar until smooth. Mix in about ⅔ of the 5.2 oz Biscoff cookie spread until uniform—this is where the main flavor comes from!
- Combine Mixtures: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until well combined. Take care not to deflate the whipped cream, as this will help in achieving a light ice cream.
- Prepare the Layers: Melt the remaining ⅓ of the Biscoff spread in the microwave for easier spreading. Crush the 1.8 oz Biscoff cookies into crumbs for sprinkling.
- Layer the Ice Cream: In a loaf pan, pour ⅓ of the ice cream mixture. Sprinkle ⅓ of the cookie crumbs on top, followed by ⅓ of the melted Biscoff spread. Repeat this process two more times, creating layers for beautiful presentation.
- Freeze: Cover the loaf pan with plastic wrap and freeze the ice cream for at least 8-10 hours. This step is crucial for the ice cream to set correctly.
- Serve: Before serving, let the ice cream sit out at room temperature for about 10-20 minutes to soften up slightly, making it easier to scoop.
Storing & Reheating
Biscoff Ice Cream can be stored tightly covered in the freezer for up to 3 months. If it’s in an airtight container, you will keep that creamy texture; just remember to let it sit out for a bit before scooping. It can last a couple of weeks in the refrigerator, but freezing is ideal for maintaining quality. If the texture changes after freezing, lightly mix with a spatula or let it soft at room temperature before enjoying again.
Chef’s Helpful Tips
- Don’t Overwhip the Cream: Keep an eye on the whipping cream; overwhipping can lead to a grainy texture in your ice cream.
- Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature for easier incorporation with the sugar.
- Layering Variations: Feel free to experiment with the ratios of cookie crumbs and Biscoff spread according to your taste.
- Add-ins: Add chocolate chips, caramel sauce, or other flavors to create your unique variation.
This Biscoff Ice Cream not only satisfies your sweet tooth but also invites creativity in each batch you make. So, roll up your sleeves, gather your ingredients, and get ready to treat yourself!
Recipe FAQs
Can I use other types of cookie spreads?
How do I know when the ice cream is ready to serve?
Can I make this ice cream ahead of time?
How should I store leftover ice cream?
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Biscoff Ice Cream
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts
- Method: No Churn
- Cuisine: American
Description
This Biscoff Ice Cream showcases a delightful blend of whipping cream, cream cheese, and cookie spread, creating a creamy and rich dessert that’s perfect for warm days or when you crave something sweet and special.
Ingredients
- 1 ¾ cups / 400 ml whipping cream, cold
- 10.5 oz/ 300 g cream cheese
- ½ cup/ 60 g powdered sugar
- 5.2 oz/ 150 g biscoff cookie spread
- 1.8 oz/ 50 g biscoff cookies, crushed into crumbs
Instructions
- Whip the cold cream in a large mixing bowl until peaks form.
- In a separate bowl, whip together the cream cheese, powdered sugar, and about two-thirds of the biscoff spread until smooth.
- Gently combine the whipped cream with the cream cheese mixture using a rubber spatula, folding until both mixtures are fully incorporated.
- Melt the remaining biscoff spread and set aside. Crush the biscoff cookies into crumbs.
- Layer one-third of the ice cream mixture into a loaf pan. Add one-third of the cookie crumbs and spread one-third of the melted biscoff spread over it.
- Repeat this layering process two more times, finishing with the ice cream mixture on top.
- Cover the loaf pan with plastic wrap and freeze for at least 8 to 10 hours.
- Before serving, allow the ice cream to sit out for 10 to 20 minutes, depending on the season, to soften slightly.
Notes
For an extra touch, you can drizzle melted Biscoff on top just before serving.
Ensure the cream is very cold for better whipping results.
If you prefer a sweeter dessert, adjust the powdered sugar to taste.
Nutrition
- Serving Size: 1 scoop
- Calories: 300
- Sugar: 19g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
