Simple No Churn Biscoff Ice Cream

A dish of no-churn Biscoff ice cream with ice cream cones on top.

Silky, spiced, and loaded with cookie goodness—this No Churn Biscoff Ice Cream is the easiest way to cool off with major flavor. No ice cream machine required, just a few ingredients and a little patience while it sets!

What is No Churn Biscoff Ice Cream?

No churn biscoff ice cream is a from-scratch frozen dessert that skips the machine and still turns out rich and silky. Instead of churning, the magic happens when whipped cream and sweetened condensed milk come together to create that classic ice cream texture. Add in cookie butter and crushed Biscoff cookies, and you’ve got a spiced, caramelized flavor that feels like a hug in frozen form.

What makes no churn Biscoff ice cream so irresistible is the layers of texture and warmth. The cookie butter swirls through each scoop with a velvety feel, and the crushed cookies add a little crunch to balance it all out. It’s sweet, a little spiced, and full of that signature caramel-like flavor that Biscoff lovers (like us!) can’t get enough of.

Ingredients You Need

Heavy Cream – This is what gives the ice cream its luscious, scoopable texture. Whip it until soft peaks form for the reliable base.
Condensed Milk – We love using this ingredient because it adds sweetness while keeping the ice cream ultra-silky and smooth.
Cookie Butter – This is a great way to add rich, spiced flavor with notes of cinnamon and caramel in every bite.
Vanilla Extract – We add vanilla to boost the flavor and give the ice cream a cozy, warm depth.
Biscoff Cookies – These add a crunchy texture and a little extra warmth from the cinnamon-spice blend baked into every bite.

How to Make No Churn Biscoff Ice Cream

Whip the cream mixture. Pour the heavy cream into a mixing bowl along with the condensed milk and half of the cookie butter, and whip until soft peaks form.
Layer the ice cream. Spoon some of the silky mixture into a loaf pan, then drizzle with extra cookie butter and scatter crushed Biscoff cookies over the top.
Repeat the layers. Continue layering the whipped base, cookie butter, and crushed cookies until everything has been used.
Freeze until firm. Place the loaf pan in the freezer and let it set until solid. Once frozen, scoop and serve!

Variations

Chocolate Chips – Mix in mini chocolate chips for a sweet contrast to the spiced cookie flavor.
Ginger Snaps – Swap the Biscoff cookies for gingersnaps to add extra zing and crunch.
Vegan – Use coconut cream and a dairy-free condensed milk alternative for a plant-based version.
Caramel Sauce – Add ribbons of caramel between the layers for an extra indulgent twist.
Crushed Pecans – A sprinkle of pecans adds a buttery crunch that works so well with the cookie butter flavor.
Cream Cheese – Mix a spoonful of softened cream cheese into the base for a tangy cheesecake-style variation.
Cinnamon – A little extra spice goes a long way if you want to boost that cozy flavor.

Can I Store Leftovers?

Absolutely! This ice cream was meant to be whipped up, frozen, and kept on hand for satisfying a sweet tooth!

Keep the ice cream covered tightly and freeze it. It’ll keep well for 2-3 weeks!

Common Questions about No Churn Biscoff Ice Cream

Do I need to use an ice cream maker for this?

Nope! That’s the finest part. This recipe is completely no churn—just mix, layer, and freeze.

How long does no churn ice cream take to freeze?

It usually takes several hours to fully set, but overnight is finest for that firm, scoopable texture.

Can I use a different type of cookie?

Definitely! Try gingersnaps, graham crackers, or even Oreos for a twist on flavor and texture.

Why isn’t my ice cream silky?

If the cream wasn’t whipped enough or if it wasn’t cold before freezing, it can affect the texture. Be sure to whip it until soft peaks form!

More Ice Cream Recipes

Whether it’s sunny and steamy or there’s a cool breeze in the air, it’s always a good time to dig into a bowl of sweet goodness. Check out more of our top frozen favorites!

Peaches and Strawberry Fruit Ice Cream

Cottage Cheese Ice Cream

Fried Ice Cream

Mocha Oreo No Churn Ice Cream

the Ayyem kitchenServings: 16 servings

Prep: 10 mins
Total: 10 mins

The easiest from-scratch ice cream recipe you'll ever make, this No Churn Biscoff Ice Cream is made with just 5 ingredients for a decadent dessert you'll love! Email

Ingredients

3 cups heavy cream
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 cups cookie butter divided
1 1/2 cups coarsley chopped Biscoff cookies optional to add MORE!

Instructions

In the bowl of a stand mixer, combine the heavy cream, condensed milk, vanilla, and 1 cup of cookie butter. Beat until soft peaks form.
Once fluffy and stiff, add a layer of ice cream to the bottom of a loaf pan followed by 1/4 cookie butter and crumbled Biscoff cookies. Repeat until all of the ice cream has been used, and layer extra cookies on top, and remaining drizzle of the Biscoff spread, if desired
Freeze overnight or until solid.