This Easy Homemade Biscoff Ice Cream is super creamy and packed with the yummy flavor of Biscoff cookies. Just mix a few simple ingredients and freeze!
It’s a dream come true for cookie lovers! I like to add extra cookie crumbles on top before serving because, why not? It makes it even tastier and more fun! 🍦
Ingredients & Substitutions
Biscoff cookie spread: This is the star of the recipe, giving the ice cream that delicious flavor. If you’re looking for something different, try using speculoos spread or any other cookie spread you like, but it won’t be quite the same.
Heavy whipping cream: This gives the ice cream its creamy texture. You can substitute with coconut cream for a dairy-free option, but it will change the flavor slightly.
Sweetened condensed milk: It adds sweetness and creaminess. If you’re looking to cut back on sugar, you can use a sugar-free version or even make your own from evaporated milk and a sugar substitute.
Vanilla extract: This warms up all the flavors. If you don’t have it, almond extract works in a pinch. Just use a little less since it’s stronger.
Biscoff cookies: These are perfect for that extra crunch. You could use any crunchy cookies instead, like gingersnaps, if you want to mix things up!
How Do I Whip the Cream to Stiff Peaks?
Whipping cream may seem tricky, but it’s simple once you know how. Stiff peaks mean that the cream holds its shape well. Here’s how to do it:
- Use a chilled mixing bowl and beaters for the best results.
- Start at a medium speed and gradually increase to medium-high until you see soft peaks first.
- Keep whipping until you see stiff peaks, which means when you pull the whisk out, the peaks stand tall and don’t collapse.
- Don’t overwhip, or you might turn it into butter!
Taking your time here is key for a smooth and creamy ice cream, so let’s get whipping!
Easy Homemade Biscoff Ice Cream
Ingredients You’ll Need:
- 1 cup Biscoff cookie spread (smooth)
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 5-6 Biscoff cookies, crushed (for mix-ins and topping)
How Much Time Will You Need?
This delightful ice cream recipe takes about 15 minutes of prep time, plus at least 6 hours in the freezer to set. You’ll enjoy the quick mixing and the simple steps, and then just let it chill out until it’s creamy and perfect!
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, start by whipping the heavy cream with an electric mixer on medium-high speed. Keep whipping until you see stiff peaks forming. This is important for a light and fluffy texture!
2. Mix the Biscoff Base:
In another bowl, combine the sweetened condensed milk, Biscoff cookie spread, and vanilla extract. Use a spatula to mix them well until everything is smooth and creamy.
3. Fold it All Together:
Gently fold the whipped cream into the Biscoff mixture in batches. Be gentle here—use a spatula to carefully combine without deflating the whipped cream. You want to keep it airy and light!
4. Add Crunchy Cookie Goodness:
Now, fold in the crushed Biscoff cookies, making sure to save a few for topping later. Mix just enough to distribute them throughout the ice cream mix.
5. Prepare for Freezing:
Transfer the ice cream mixture into a freezer-safe container or a loaf pan. Smooth the top with a spatula, and then sprinkle the reserved crushed Biscoff cookies evenly over the surface.
6. Freeze it Up:
Cover tightly with a lid or plastic wrap, and pop it into the freezer. Let it freeze for at least 6 hours or overnight until it’s firm and ready for serving.
7. Serve and Enjoy:
Before you dig in, let the ice cream sit at room temperature for about 5 minutes to make scooping easier. Serve in bowls and don’t forget to add extra cookie crumbs on top for extra deliciousness!
Enjoy this creamy, flavorful Biscoff ice cream that’s quick and easy to make without an ice cream maker! It’s like a frozen dessert dream come true! 🍦
FAQs about Easy Homemade Biscoff Ice Cream
Can I Use Low-Fat Cream Instead of Heavy Whipping Cream?
While you can use low-fat cream, it may result in a less creamy texture. Heavy whipping cream is best for achieving that rich, smooth consistency that makes ice cream so delicious!
How Can I Make This Ice Cream Dairy-Free?
You can substitute the heavy whipping cream with coconut cream and use a dairy-free sweetened condensed milk. The flavor will be different but delicious in its own right!
How Long Does This Ice Cream Last in the Freezer?
This Biscoff ice cream can last in the freezer for about 2-3 weeks when stored in an airtight container. Just make sure to keep it tightly covered to avoid ice crystals forming!
Can I Add Other Mix-Ins to This Recipe?
Absolutely! Feel free to get creative with mix-ins like chocolate chips, nuts, or even a swirl of caramel sauce. Just fold them in gently after the whipped cream to keep the texture light.
