Biscoff Ice Cream

Biscoff Ice Cream is an easy, no-churn, homemade ice cream recipe that is perfect for Biscoff cookie lovers and loaded with Biscoff flavor.

Course Dessert

Cuisine American, French

Keyword biscoff, ice cream

Prep Time 10

Freeze 8

Total Time 8 10

Servings

Calories 429kcal

2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 tablespoons vanilla extract
7 biscoff cookies crushed + more for the tops
1½ cups no-bake cheesecake either pre-made in the tub OR use the box mix and prepare the filling to add here.
¼ cup biscoff cookie butter

Whip the heavy cream for 2-3 mins, or until frothy.
Add in the sweetened condensed milk and vanilla and mix on high until soft peaks form.
Fold in the crushed Biscoff cookies.
Add 1/3 of that mixture to the pan.
Heat the cookie butter in a small bowl in the microwave for a few seconds to melt it a little. You want to make it thinner so it will drizzle.
Add the melted cookie butter and a few dollops of the no-bake cheesecake to the pan on top of the whipped cream mixture.
Add another layer of the whipped cream mixture.
Top with more cookie butter and no-bake cheesecake.
Add a final layer of the whipped cream, cookie butter, and no-bake cheesecake.
Cover with plastic wrap and freeze for at least 6 hours for a soft set or 8+ hours if you like it to be more firm.

I like to use the pre-made cheesecake filling in the tum made by the Philadelphia brand.