This Easy Homemade Biscoff Ice Cream is creamy and sweet with a delightful cookie twist. Made with just a few simple ingredients, it’s perfect for warm days!
You’ll love how quick it is to whip up. Just mix, freeze, and enjoy! Trust me, you’ll be looking for excuses to make this again. And yes, it does pair perfectly with a spoon! 🍦
Key Ingredients & Substitutions
Heavy Whipping Cream: This is what makes your ice cream creamy and rich. If you need a lower-fat option, you can try half-and-half, but the texture won’t be as creamy. I always stick with heavy cream for the best flavor.
Sweetened Condensed Milk: This adds sweetness and helps create a smooth texture. If you’re looking for a dairy-free alternative, coconut condensed milk works well, though it will add a hint of coconut flavor.
Biscoff Cookie Butter: This is the star ingredient, giving your ice cream that delicious spiced flavor. If you can’t find Biscoff, try other cookie butters or even Nutella for a different twist. Just adjust the sweetness as needed!
Crushed Biscoff Cookies: These add a nice crunch and extra flavor. Oreos or any crunchy cookie you like can be great substitutes. Just aim for a cookie with a similar texture!
How Do I Whip Cream to Stiff Peaks?
Whipping cream is simple, but it requires a bit of attention. Stiff peaks mean that the whipped cream can hold its shape. Here’s how to achieve it:
- Start with cold cream and a chilled bowl for the best results.
- Use an electric mixer on medium-high speed. Beat the cream until it starts to thicken.
- When you see soft peaks forming, increase the speed until you achieve stiff peaks—they should stand straight up when the beaters are lifted.
- Be careful not to over-whip, or you might end up with butter! Stop when you see that lovely thick texture.
With practice, you’ll master this technique in no time!
Easy Homemade Biscoff Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup Biscoff cookie butter (smooth)
- 1 tsp vanilla extract
- 1 cup crushed Biscoff cookies (for mix-ins)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. After mixing, you’ll need to freeze the ice cream for at least 6 hours or overnight to ensure it sets properly. In total, plan for some patience as it freezes, but the end result is totally worth it!
Step-by-Step Instructions:
1. Whip the Heavy Cream:
In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form, which means the cream will hold its shape when you lift the beaters out. This step is key for a light and fluffy ice cream!
2. Mix the Biscoff Base:
In another bowl, combine the sweetened condensed milk, Biscoff cookie butter, and vanilla extract. Stir gently until the mixture is smooth and well combined. This will give your ice cream that delicious Biscoff flavor throughout.
3. Combine the Mixtures:
Now it’s time to bring the two mixtures together! Carefully fold the Biscoff mixture into the whipped cream using a spatula. Be gentle to keep the whipped cream fluffy—this will help your ice cream maintain its light texture.
4. Add Some Crunch:
Next, fold in the crushed Biscoff cookies. This adds delightful chunks of cookie goodness throughout your ice cream. Make sure they’re evenly distributed but be careful not to over-mix!
5. Freeze the Mixture:
Transfer the creamy mixture into a freezer-safe container. Smooth the top with a spatula to make it nice and even. Cover the container with a lid or plastic wrap before placing it in the freezer.
6. Wait and Enjoy:
Allow the ice cream to freeze for at least 6 hours, or overnight for the best results. When you’re ready to indulge, take it out and let it sit at room temperature for about 5-10 minutes to soften slightly before scooping. This makes it easier to serve!
Enjoy your creamy, cookie-packed homemade Biscoff ice cream! It’s time to dig in and treat yourself!
Frequently Asked Questions (FAQ)
Can I Use Whipped Topping Instead of Heavy Cream?
Yes, you can use whipped topping for a quicker option, but the texture will be different. For a creamier result, I recommend sticking with heavy cream, as it provides a richer, more authentic ice cream feel.
How Can I Make This Ice Cream Dairy-Free?
To make a dairy-free version, swap the heavy cream for a full-fat coconut cream and use a dairy-free sweetened condensed milk alternative. The flavor may shift slightly, but it will still be delicious!
What’s the Best Way to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press plastic wrap directly onto the surface of the ice cream before sealing the container. It should keep well for up to 2 weeks!
Can I Add Other Mix-Ins?
Absolutely! Feel free to personalize your ice cream by adding other mix-ins like chocolate chips, toffee bits, or nuts. Just make sure that they complement the Biscoff flavor!
