No-Churn Biscoff Ice Cream: Easy Recipe Without a Machine

There’s something incredibly comforting about homemade ice cream. Maybe it’s the creamy richness, or the fact that it doesn’t require an ice cream maker to be insanely delicious. But when you combine that homemade magic with the deep caramelized flavor of Biscoff cookie butter, you get a frozen treat that’s out-of-this-world good. And the best part? It’s unbelievably easy to make. We’re talking minimal ingredients, zero fancy equipment, and no cooking on the stove. Just a few minutes of prep, a little patience while it chills, and boom—pure dessert bliss.

This no-churn Biscoff ice cream has become a bit of an obsession in our kitchen. It started when a friend gifted us a jar of cookie butter during the holidays. One spoonful in and I knew it had to become a dessert. We played around with a few ideas—cupcakes, milkshakes, even truffles—but when we finally turned it into ice cream, it was game over. Creamy, spiced, buttery, and just the right amount of sweet, it has everything you want in a frozen dessert.

Now, let’s talk texture and flavor. The whipped cream makes the base light and airy, the sweetened condensed milk keeps it smooth and scoopable, and the cookie butter brings all the cozy vibes. Each bite is like eating a spoonful of Biscoff cookies in ice cream form. And just when you think it can’t get better, the crushed cookies give it that perfect crunch and a little surprise in every bite.

This recipe is great for beginners, perfect for weekend projects with the kids, and impressive enough to serve at a dinner party. You don’t need to stress about timing or technique—it’s very forgiving, and the results are always amazing. Whether you’re making it for a special occasion or just because you had a long day and deserve a treat, this ice cream delivers every time.

Why You’ll Love This No-Churn Biscoff Ice Cream Recipe

One of the most exciting things about this no-churn Biscoff ice cream is how truly simple it is. You don’t need an ice cream maker, and there’s absolutely no cooking involved. Just a few basic ingredients, a bowl, a whisk, and a freezer, and you’re on your way to dessert heaven. It’s basically foolproof, which makes it a go-to for anyone who’s short on time or new to homemade ice cream.

Another reason to fall in love with this recipe? The flavor. Biscoff cookie butter has this warm, spiced, caramel-like richness that adds so much depth to the ice cream. It’s sweet but not overwhelming, and it’s got a cozy, nostalgic flavor that reminds you of those crisp, golden cookies you get on airplanes—but in the best, most indulgent way possible. Add in a hint of vanilla and cinnamon, and suddenly the flavors feel even more rounded and luxurious.

Now let’s talk texture, because texture can make or break a dessert. Thanks to the whipped cream, this ice cream stays smooth, light, and perfectly creamy, even after being in the freezer for a few days. It’s not icy, grainy, or dense—just soft, velvety perfection in every scoop. And those crushed cookies? They’re a total game-changer. They stay a little crunchy, adding contrast to every creamy bite.

This is also one of those recipes that adapts well to all kinds of occasions. Serve it in bowls for a weeknight dessert, scoop it over warm brownies for a dinner party, or use it as a filling in ice cream sandwiches during the summer. It’s endlessly versatile and sure to be a hit with kids and adults alike.

If you’ve ever been intimidated by making ice cream at home, let this recipe change your mind. It’s quick, easy, and oh-so-satisfying. Once you try it, you’ll understand why it’s become a freezer staple in our house.

Health Benefits of this No-Churn Biscoff Ice Cream

Okay, let’s be honest. Ice cream—especially one that includes cookie butter and sweetened condensed milk—isn’t exactly a health food. But that doesn’t mean it can’t be enjoyed as part of a balanced lifestyle. In fact, taking the time to make your own desserts at home is a great way to take control over the ingredients you use and enjoy treats in a more mindful, intentional way.

One of the more underrated aspects of this recipe is that it’s free of preservatives and artificial additives. Unlike store-bought ice creams, which often contain stabilizers, colorings, and other processed ingredients, this version uses real, simple components. You know exactly what’s going into your dessert—real cream, real cookie butter, and nothing you can’t pronounce.

Additionally, the heavy cream provides a good amount of healthy fats, which can help you feel more satisfied with smaller portions. Healthy fats also support brain function, hormone balance, and energy levels. While this dessert is definitely indulgent, it’s richer and more filling than many low-fat frozen alternatives, so you might find you’re content with just a scoop or two.

Making your own ice cream also means you can control portion size, sweetness, and even substitute ingredients if needed. For example, if you’re sensitive to sugar, you could experiment with using a sugar-free sweetened condensed milk or reduce the amount of cookie butter. You could even add in some fiber-rich toppings like chopped nuts or flaxseed if you’re feeling adventurous.

And perhaps the most important health benefit of all: the joy factor. There’s something incredibly therapeutic about making dessert from scratch. It allows you to slow down, engage your senses, and share something delightful with the people you love. And that emotional nourishment? It counts just as much as any vitamin.

So while no one’s pretending this is a health food, it’s certainly a better-for-you treat than many alternatives. And when enjoyed mindfully, with all the joy and comfort it brings, this no-churn Biscoff ice cream becomes more than just dessert—it becomes a little act of self-care.

Preparation Time, Servings, and Nutritional Information

Let’s get down to the practical stuff. One of the best things about this ice cream is how little time it actually takes to prepare. If you’ve got 10 to 15 minutes, you’ve got enough time to whip it up and get it into the freezer.

Preparation Time

• Prep Time: 15 minutes
• Freezing Time: Minimum 8 hours (overnight recommended)
• Total Time: Approximately 8 hours and 15 minutes

Servings
This recipe makes about 6 to 8 servings, depending on how generous your scoops are. Each serving is about ½ cup to ¾ cup, which is just enough to satisfy your sweet tooth without going overboard.

Nutritional Information (Per Serving)

• Calories: ~350
• Total Fat: 25g
• Saturated Fat: 16g
• Carbohydrates: 30g
• Sugars: 25g
• Protein: 3g
• Fiber: 0.5g

Keep in mind, these numbers are approximate and will vary slightly based on your specific brands of ingredients and portion sizes. If you’re tracking your macros or following a specific meal plan, be sure to plug your exact ingredients into a nutritional calculator for the most accurate results.

Despite being a treat, this ice cream doesn’t go overboard with the sugar compared to many store-bought options. And since the richness helps you feel satisfied with less, you’re likely to find that a small serving goes a long way.

Ingredients List of this No-Churn Biscoff Ice Cream

One of the reasons this recipe is so appealing is its simplicity. You only need a handful of ingredients—most of which you might already have on hand if you’re a fan of Biscoff cookies.

Here’s what you’ll need:

• 1 cup (240 g) Biscoff cookie butter, divided
  This is the star of the show. Its creamy texture and spiced, caramel flavor give the ice cream its signature taste. You’ll melt ¾ cup to mix into the base and reserve ¼ cup for swirling on top.
• 1 (14 oz) can sweetened condensed milk
  This thick, sweet milk gives the ice cream its creamy sweetness and helps it stay scoopable without needing to churn.
• 1 teaspoon ground cinnamon (optional, but recommended)
  Adds a warm, spicy depth that complements the cookie butter beautifully. You can skip it if you prefer a purer Biscoff flavor, but I love the little extra kick it gives.
• 1 teaspoon vanilla extract
  Enhances all the other flavors and makes the ice cream taste more balanced and rounded.
• 2 cups (474 ml) heavy cream
  This is what gives the ice cream its structure and creaminess. You’ll whip it to soft-medium peaks before folding it into the base.
• 5–6 Lotus Biscoff cookies, crushed
  These add texture and crunch to the finished product. Feel free to use more if you like lots of cookie chunks in your ice cream.

If you’re feeling creative, you can also add mix-ins like white chocolate chips, caramel swirls, or even a ribbon of Nutella. But trust me, this recipe is already so flavorful that it shines on its own.

Step-By-Step Cooking Instructions

Now that you’ve gathered all your ingredients and you’re ready to dive into this creamy, dreamy creation, let’s walk through the process together. These step-by-step instructions are designed to make the entire process as smooth as your finished ice cream. Whether you’re a first-time ice cream maker or someone who loves a reliable no-fail dessert, this method will guide you with confidence.

Step 1: Warm the Cookie Butter

Start by measuring out 1 cup of Biscoff cookie butter. Scoop out ¾ cup (about 180g) into a microwave-safe bowl, reserving the remaining ¼ cup (60g) for swirling later.

Place the ¾ cup of cookie butter in the microwave and heat it in short bursts—15 to 30 seconds should be enough. You want it to be pourable, not piping hot. Stir it gently after heating until it reaches a smooth, liquid-like consistency.

Why warm it? Warming helps the cookie butter blend easily into the condensed milk, creating a silky, uniform base.

Step 2: Make the Ice Cream Base

In a large mixing bowl, combine your warm, melted cookie butter with the 14-ounce can of sweetened condensed milk. Add in 1 teaspoon ground cinnamon (if using) and 1 teaspoon vanilla extract.

Whisk everything together using a hand mixer or a stand mixer on medium speed for about 1 to 2 minutes. You’ll notice the mixture becomes thick, glossy, and fragrant—the scent of Biscoff and cinnamon is truly irresistible.

This step ensures the base is well-emulsified and ready for the whipped cream.

Step 3: Whip the Cream

In a separate large mixing bowl, pour in 2 cups of heavy cream. Start whipping it on low speed, especially if you’re using an electric mixer, so you don’t splash cream everywhere.

Once it starts to thicken slightly, increase the speed to medium-high and continue whipping until you reach soft to medium peaks. This means the cream should hold its shape when you lift the beaters, but the tips should gently fold over.

Be careful not to over-whip. If you go too far, you’ll end up with a texture closer to butter, which we don’t want here.

Once the cream is perfectly whipped, it’s time to bring the two mixtures together.

Step 4: Fold the Whipped Cream into the Cookie Butter Base

Now comes the magic—combining the fluffy cream with the rich cookie butter base.

Start by adding a large spoonful of whipped cream into the cookie butter mixture. Gently fold it in with a spatula. This step is called “tempering” and it helps loosen up the base so the rest of the cream blends in smoothly without deflating.

Continue adding the whipped cream in batches, folding gently each time. Use light, sweeping motions from the bottom of the bowl, rotating as you go. Try not to stir or beat—gentle folding preserves the airiness that gives the ice cream its luscious, scoopable texture.

Once the mixture is fully incorporated, it should look light, creamy, and uniform in color.

Step 5: Assemble the Ice Cream Layers

Grab a freezer-safe container with at least a 6- to 8-cup capacity. A loaf pan works great for this, but you can also use any plastic or glass container with a lid.

Pour in half of the ice cream mixture and spread it evenly with a spatula.

Drizzle 1 to 2 tablespoons of the reserved melted cookie butter over the surface. Use a knife or toothpick to gently swirl it through the cream. This creates those beautiful ribbons of Biscoff flavor in every bite.

Now sprinkle half of the crushed Biscoff cookies on top.

Repeat with the remaining ice cream mixture, another drizzle of cookie butter, and the rest of the crushed cookies. Give the top another gentle swirl if you’d like a marbled effect.

This layering technique not only makes the ice cream look gorgeous but also gives it a satisfying contrast of textures throughout.

Step 6: Freeze

Place the container in the freezer uncovered for the first 1 to 2 hours. This allows the mixture to begin setting up without forming too much condensation.

After that initial chill, cover the container tightly with plastic wrap and aluminum foil. If your container has a lid, you can use that too, but the wrap-and-foil combo works great to prevent freezer burn and preserve flavor.

Now for the hard part—waiting. Let the ice cream freeze for at least 8 hours, though overnight is best for the ideal texture.

Resist the urge to sneak a spoonful too early. Trust me, the wait is worth it.

Step 7: Serve and Enjoy

When you’re ready to serve, remove the container from the freezer and let it sit at room temperature for about 5 minutes. This softens the ice cream just enough to make scooping easier and smoother.

Use a warm scoop or spoon for the cleanest, most satisfying scoops.

Serve it on its own, or get creative! You can spoon it over warm brownies, layer it into parfaits, top waffles, or even sandwich it between two cookies for the ultimate Biscoff ice cream sandwich.

This ice cream melts beautifully into warm desserts and also holds its own as a standalone treat. It’s creamy, crunchy, sweet, and spiced—all the things we crave in a comfort dessert.

How to Serve this No-Churn Biscoff Ice Cream

Once your Biscoff ice cream is frozen to perfection, the possibilities for serving it are nearly endless. This dessert is incredibly versatile, making it easy to dress up or down depending on the occasion.

One of the simplest and most satisfying ways to enjoy it is in a bowl, just as it is. The creamy texture, combined with the swirls of cookie butter and bits of crunchy cookies, makes it a complete treat all on its own. Add a quick dusting of cinnamon on top for extra visual flair and flavor if you’re feeling fancy.

If you want to take it up a notch, try these fun and delicious serving ideas:

• Over warm brownies: The contrast of hot and cold is next-level. The ice cream slowly melts into the brownie, creating a gooey, caramel-like sauce.
• On top of waffles or pancakes: Perfect for a dessert-for-breakfast moment or a decadent brunch.
• Between two cookies: Make Biscoff ice cream sandwiches using soft sugar cookies, snickerdoodles, or even Biscoff cookies for the ultimate flavor-on-flavor experience.
• As part of a sundae: Drizzle with caramel or chocolate sauce, top with whipped cream, and add a cherry. You can even throw in some chopped nuts for crunch.
• With coffee: A scoop of this ice cream dropped into a hot espresso makes an amazing affogato-style dessert. The creamy melt pairs beautifully with the bitter coffee.
• On fruit crisps or cobblers: The spiced flavor of the ice cream complements baked fruits like apples, pears, or peaches beautifully.

Whether you keep it simple or get creative, this ice cream is a crowd-pleaser. Keep a container in your freezer and you’ll always be ready for dessert emergencies, surprise guests, or just a well-deserved end-of-day indulgence.

Pairing Suggestions

Pairing dessert with the right drink or side can really elevate the experience. Biscoff ice cream, with its warm spiced profile and creamy sweetness, pairs wonderfully with a range of flavors and textures.

Let’s explore a few perfect pairings to make your dessert feel even more indulgent.

Beverage Pairings:

• Chai tea: The warm spices in chai echo the cinnamon and caramel notes of the Biscoff, making them natural companions.
• Turkish or Arabic coffee: These bold, richly flavored coffees stand up beautifully to the sweetness of the ice cream and add a nice cultural twist to your dessert.
• Milk or milk alternatives: A glass of almond milk or oat milk can be a refreshing and neutral contrast to the richness of the ice cream.
• Iced latte or cappuccino: The light bitterness of espresso cuts through the sweetness and gives you a creamy-coffee vibe that’s hard to resist.

Side Pairings:

• Spiced cake or loaf: Serve a scoop alongside a slice of cinnamon coffee cake or banana bread for a soft, comforting combo.
• Cookies: Gingersnaps, snickerdoodles, or shortbread cookies offer crunch and extra layers of flavor.
• Berries: Fresh strawberries, raspberries, or blueberries add a burst of tartness that balances the sweet ice cream beautifully.
• Warm dessert sauces: Drizzle with a salted caramel or a cinnamon-maple sauce to add a new layer of indulgence.
• Toasted nuts: Add texture and a slightly savory contrast by sprinkling chopped pecans, walnuts, or almonds over the top.

Pairing is about balance—contrast the creamy with the crunchy, the sweet with a bit of spice or bitterness. Whether you keep it simple or go all out, the right pairing can turn your scoop into a show-stopping dessert experience.

Storage, Freezing & Reheating Instructions

One of the great things about this no-churn Biscoff ice cream is how well it stores. You can easily make it ahead of time and enjoy it over several days—or even weeks—without any drop in quality. Let’s walk through the best practices for storing, freezing, and even (gently) reheating if necessary.

Storing in the Freezer

After your ice cream has frozen for the initial 8 hours or overnight, you’ll want to ensure it’s protected from freezer burn and maintains its creamy texture. To do that, follow these tips:

• Use an airtight, freezer-safe container. A loaf pan works well for freezing, but once frozen, you may want to transfer it to a lidded container to keep it as fresh as possible.
• Wrap it properly. If your container doesn’t have a lid, cover the ice cream tightly with plastic wrap, pressing it directly onto the surface of the ice cream. Then cover the entire container with aluminum foil. This double layer helps keep moisture out and flavor in.
• Store it in the coldest part of your freezer. Try to place your ice cream near the back of your freezer, away from the door, where temperatures stay the most consistent.
• Best within two weeks. While this ice cream can last for up to a month in the freezer, for the best texture and flavor, try to enjoy it within 1–2 weeks. After that, it may start to crystallize slightly or lose its ultra-creamy feel.

Reheating? Kind Of

Ice cream doesn’t really need reheating, but because homemade, no-churn varieties can freeze quite solidly, you may need to “temper” it before serving. Here’s how:

• Set it on the counter for 5–10 minutes. This softens it just enough for easy scooping. Avoid microwaving it, as that can cause the ice cream to melt unevenly or become soupy.
• Use a warm scoop. Dip your ice cream scoop into a cup of hot water, shake off the excess, and then scoop. The heat will help glide through the frozen cream with ease.

Portion and Freeze for Convenience

If you want easy, ready-to-serve portions, you can freeze the ice cream in individual silicone muffin molds or small containers. Once frozen, pop them out and store the portions in a large freezer-safe bag. This way, you can grab a single serving without having to defrost the whole batch.

Reviving Texture

After a few weeks in the freezer, your ice cream might get a little icy around the edges. Here’s a trick to revive it:

• Scoop it into a bowl and let it sit at room temperature for 5–7 minutes.
• Stir it gently with a spoon until it’s soft and creamy again.

This won’t fully replicate the freshly-frozen texture, but it does make a noticeable difference in mouthfeel.

With these tips, your no-churn Biscoff ice cream will stay delicious from the first scoop to the last.

Common Mistakes to Avoid

Even though this no-churn ice cream recipe is incredibly beginner-friendly, there are still a few common pitfalls that can affect the final result. Let’s break them down so you can steer clear and ensure that your batch turns out perfectly every single time.

1. Over-Whipping the Cream

Whipping the heavy cream to soft-medium peaks is essential for a smooth and airy texture. But if you go too far and hit stiff peaks—or worse, start turning it into butter—you’ll end up with a denser, more crumbly ice cream. Watch closely and stop whipping as soon as the cream holds its shape but the tips gently curl over.

2. Mixing Instead of Folding

When combining the whipped cream with the cookie butter base, be careful not to mix vigorously. Stirring too hard knocks the air out of the whipped cream, resulting in a flat, dense texture. Always fold gently, using slow, deliberate motions to preserve the fluffiness.

3. Forgetting to Warm the Cookie Butter

Trying to mix thick, room-temperature cookie butter directly into the condensed milk can lead to clumps or uneven distribution. Warming it just slightly helps it melt into the base smoothly, ensuring a consistent flavor throughout the ice cream.

4. Skipping the Swirl

You might be tempted to just mix in all the cookie butter at once, but that final swirl step adds pockets of rich, gooey flavor and beautiful texture. Don’t skip it—it’s one of the best parts of this dessert.

5. Freezing Without Covering

Leaving your ice cream uncovered in the freezer, even for a short while, can lead to ice crystals forming on the surface and a weird “freezer” taste. Always cover your container tightly after the first hour or two of open freezing. This preserves the flavor and keeps the texture nice and creamy.

6. Serving Too Soon

It’s tough to wait, especially when your kitchen smells like Biscoff heaven. But slicing off an early scoop before it’s fully frozen will give you a soupy mess instead of creamy perfection. Give it at least 8 hours (or overnight) to firm up for the best results.

7. Not Crushing the Cookies Enough

Large chunks of cookies might sound delicious, but if they’re too big, they can freeze hard and become difficult to chew. Aim for a crushed but not powdered texture—like small, uneven pieces that add crunch without becoming a dental hazard.

Avoiding these small mistakes can make a huge difference in the final outcome. And the good news? Even if you do slip up a little, this recipe is forgiving enough to still taste amazing.

Pro Tips

Want to take your no-churn Biscoff ice cream to the next level? These pro tips will help you achieve that perfect creamy texture, balanced flavor, and beautiful presentation. Whether you’re making this for the first time or adding it to your dessert repertoire, these tips can make a big difference.

1. Chill Your Mixing Bowl and Whisk

Before you whip your cream, pop your mixing bowl and whisk or beaters into the freezer for 10–15 minutes. Cold equipment helps the cream whip faster and hold its peaks better, leading to a more stable ice cream base.

2. Use Quality Heavy Cream

Not all heavy creams are created equal. Look for one with at least 36% milk fat and no added stabilizers or thickeners. This gives you a richer flavor and smoother texture in the final product.

3. Add a Pinch of Salt

A tiny pinch of salt can help balance the sweetness and enhance the flavor of the cookie butter. It’s a small addition, but it goes a long way in rounding out the taste.

4. Play with Texture

If you love variety in each bite, add a handful of chopped nuts (like pecans or walnuts), mini chocolate chips, or toffee bits to the cookie layer. These mix-ins add extra crunch and flavor complexity.

5. Use a Piping Bag for Pretty Layers

If you want to impress guests or just love a tidy presentation, transfer your ice cream base into a piping bag and layer it neatly in the container. It helps create clean, even layers and is especially handy if you’re making individual portions in jars or cups.

6. Make Ice Cream Sandwiches

Spread a layer of the softened ice cream between two cookies (Biscoff, snickerdoodles, or even oatmeal cookies), wrap in parchment paper, and freeze until firm. These make perfect make-ahead desserts for parties or quick treats for kids.

7. Let It Rest Before Scooping

It can’t be said enough—give your ice cream a few minutes on the counter before scooping. Not only does this soften it up, but it also brings out the depth of the cookie butter flavor, which can dull slightly when too cold.

By keeping these tips in mind, you’ll elevate your no-churn Biscoff ice cream from delicious to absolutely unforgettable. These small tweaks and tricks are what make a good dessert truly great.

Frequently Asked Questions (FAQs)

Making homemade ice cream, even a no-churn version, often brings up a few questions—especially if it’s your first time diving into the world of frozen desserts. To make sure you feel confident every step of the way, here are the most common questions people ask about no-churn Biscoff ice cream, answered in detail.

1. Can I use a different type of cookie butter instead of Biscoff?

Absolutely. While Biscoff cookie butter is the classic choice and delivers that unmistakable spiced caramel flavor, other cookie butters—such as Trader Joe’s Speculoos or generic spiced cookie spreads—can work as well. Just make sure it has a similar creamy texture and flavor profile. The results may vary slightly depending on the brand, but the ice cream will still be delicious.

2. Is it necessary to use sweetened condensed milk? Can I substitute it with something else?

Sweetened condensed milk plays two key roles in this recipe: it provides sweetness and contributes to the creamy, scoopable texture of the ice cream. It’s not easily replaced without changing the structure of the recipe. However, if you’re looking for a lighter or dairy-free version, you can find coconut condensed milk or try making a vegan version using cashew cream and maple syrup—though you may need to experiment a bit with proportions.

3. Can I make this No-Churn Biscoff Ice Cream recipe dairy-free or vegan?

Yes, with a few substitutions. Use full-fat coconut cream in place of the heavy cream, and opt for a dairy-free sweetened condensed milk (like sweetened condensed coconut milk). Make sure the cookie butter you’re using is also dairy-free—most Biscoff-style spreads are, but it’s always good to check the label.

4. Do I need an ice cream maker for this No-Churn Biscoff Ice Cream recipe?

Not at all. That’s the beauty of a no-churn recipe—it’s specifically designed to be made without any special equipment. All you need is a hand mixer or stand mixer for whipping the cream, a bowl, and a freezer-safe container.

5. How long does this ice cream last in the freezer?

Properly stored, it can last up to a month in the freezer, though for the best flavor and texture, try to eat it within 2 weeks. Always keep it tightly covered to avoid ice crystals and freezer burn.

6. Can I add other mix-ins?

Yes, and this is where things get fun. You can add chocolate chips, crushed toffee bits, nuts, swirls of caramel or Nutella, or even marshmallow fluff. Just keep the total volume of mix-ins reasonable—around ½ to 1 cup—so the texture of the ice cream stays creamy and smooth.

7. What kind of container should I use for freezing?

A loaf pan is a popular choice, but any freezer-safe container with at least a 6-cup capacity will do the trick. Plastic or glass containers with airtight lids work well, too. Just make sure it’s deep enough to allow for layering and swirling.

8. My ice cream is too hard to scoop. What should I do?

Homemade no-churn ice cream doesn’t have the softeners and stabilizers that store-bought versions do, so it can freeze a bit harder. Let it sit at room temperature for 5–10 minutes before scooping. A warm scoop also helps make serving easier.

9. Can I make this ice cream ahead of time for a party?

Absolutely. It’s the perfect make-ahead dessert. You can make it 2–3 days in advance, and it’ll be ready to serve straight from the freezer. If you’re hosting, consider serving it in individual ramekins or cups so guests can grab and go.

10. Can I double the No-Churn Biscoff Ice Cream recipe?

Yes, just make sure you have enough freezer space and a large enough mixing bowl. Whip the cream in batches if necessary, and use a larger container or divide the mixture into two loaf pans to freeze evenly.

If you’ve got other questions not covered here, don’t worry—once you make this ice cream once, you’ll realize how flexible and forgiving the process is. With a little practice and creativity, you can make this recipe truly your own.

Conclusion & Call to Action

There’s something truly magical about making your own ice cream at home. It brings back that sense of joy and discovery we often associate with childhood treats—but with the added satisfaction of knowing you made it yourself. This no-churn Biscoff ice cream isn’t just a recipe; it’s an experience. It’s cozy, comforting, and just indulgent enough to feel like a special occasion, even on an ordinary day.

What makes this recipe so special is how it delivers big flavor with minimal effort. The creamy richness from the whipped cream, the caramel-spiced notes from the cookie butter, and the delightful crunch of crushed Biscoff cookies all come together to create a dessert that feels thoughtfully crafted but requires no fancy tools or techniques. It’s approachable, quick, and practically guaranteed to wow anyone who tries it.

Whether you’re serving it at a dinner party, surprising your family with a fun dessert night, or sneaking spoonfuls straight from the freezer after a long day (no judgment), this ice cream will be your new go-to.

So now, it’s your turn.

Grab your jar of cookie butter, clear a little room in your freezer, and make this no-churn Biscoff ice cream happen. Then, once you’ve tasted that first dreamy, spiced, creamy bite, don’t keep it to yourself—share it! Snap a photo, tell a friend, or better yet, invite them over for a scoop. Post your creations on social media and tag your favorite recipe creator or blogger. We love seeing how these recipes come to life in your kitchen.

And if you have any questions, tips of your own, or flavor twist ideas you’d like to share, drop them in the comments. The kitchen is always more fun when we’re learning and experimenting together.

Thanks for hanging out, and happy scooping!

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