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+ servings

No-Churn Biscoff Ice Cream

A smooth and creamy ice cream with dollops of Biscoff spread is going to become your new favorite summertime treat! No-Churn Biscoff Ice Cream is so easy to make and even easier to love.

Recipe from Two Peas & Their Pod


  • 14 oz sweetened condensed milk
  • 1 cup Biscoff spread, divided
  • 2 cups heavy whipping cream
  • ½ teaspoon vanilla extract
  • 1 cup chopped Biscoff cookies
  • Garnish: additional chopped Biscoff cookies


  • In a large bowl, combine the sweetened condensed milk and 1/2 cup of the Biscoff spread. Stir until smooth. Set aside.
  • Place the remaining 1/2 cup of Biscoff spread in a microwave safe bowl and microwave for 30 seconds, or until slightly melted and smooth. Set aside to cool slightly.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and vanilla on high speed until stiff peaks form.
  • Fold the whipped cream into the Biscoff and sweetened condensed milk mixture until combined. Gently stir in 1 cup of the chopped Biscoff cookies.
  • Layer the ice cream in a 9x5-inch loaf pan or freezer-safe container. Start with about 1/3 of the mixture and then add dollops of the melted Biscoff spread. Top with more of the ice cream mixture and more dollops of Biscoff and so on until all of the ice cream and Biscoff is in the container. Use a knife to gently swirl the mixture. Top with additional chopped Biscoff cookies.
  • Cover the pan tightly with plastic wrap. If your container has a lid, you can also put the lid on. Freeze for 6 to 8 hours, or until the ice cream is firm. Scoop and enjoy!


Calories: 412kcal, Carbohydrates: 42g, Protein: 5g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 68mg, Sodium: 107mg, Potassium: 172mg, Fiber: 1g, Sugar: 28g, Vitamin A: 688IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 1mg