A rich, creamy, no-churn ice cream swirled with smooth Biscoff spread, studded with crunchy Biscoff biscuits, and loaded with fudgy brownie chunks. This irresistible frozen dessert requires no special equipment and delivers maximum indulgence with minimal effort.
Why You’ll Love This Recipe
This no-churn Biscoff brownie ice cream combines the best parts of a fudgy brownie and the deep caramelized flavor of Biscoff into one luxurious scoop. It’s wonderfully simple to prepare, entirely no-bake, and perfect for warm weather or easy entertaining. With its velvety base and layers of irresistible mix-ins, it’s a dessert that looks impressive yet comes together with just a few everyday ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large bowl, combine the double cream, condensed milk, and 200g Biscoff spread. Whip the mixture until thickened to a mousse-like texture that holds its shape. This typically takes about 3 minutes on medium speed using a stand mixer or electric hand whisk.
Fold in the crushed Biscoff biscuits and some of the brownie chunks.
Microwave the additional 200g Biscoff spread for 10–15 seconds until pourable.
Spread half of the ice cream mixture into a loaf tin or freezer-safe container.
Add spoonfuls of the warmed Biscoff spread, swirl gently with a skewer or knife, and scatter over brownie pieces and chopped Biscoff biscuits.
Repeat with the remaining ice cream mixture and toppings.
Finish with extra swirls of Biscoff spread and a final sprinkle of biscuits and brownie chunks.
Freeze for at least 6 hours or overnight until firm and scoopable.
Servings and Timing
This recipe makes approximately 10 servings.
Prep time: about 10 minutes
Freezing time: at least 6 hours
Total time: around 6 hours 10 minutes
Variations
Add a ribbon of caramel sauce for extra sweetness.
Stir in white chocolate chunks for a creamy contrast.
Use crunchy Biscoff spread for added texture.
Replace some brownies with blondie pieces for a lighter flavor profile.
Add a teaspoon of vanilla extract to the base for enhanced depth.
Mix in toasted walnuts or pecans for nutty crunch.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container for up to 3 months. Allow it to sit at room temperature for 5–10 minutes before scooping for the best texture. No reheating is required for this recipe.
FAQs
How long does this ice cream last in the freezer?
It keeps well for up to 3 months when stored in an airtight container.
Do I need an electric mixer to make this ice cream?
A stand mixer or hand mixer is highly recommended to achieve the correct whipped texture, though whisking by hand is possible with much more effort.
Why must I use double cream?
Double cream provides the fat content needed for a creamy, stable no-churn ice cream base.
Can evaporated milk replace condensed milk?
No, condensed milk is essential for sweetness, texture, and structure.
Can I use homemade brownies?
Yes, homemade or store-bought brownies both work perfectly.
How do I prevent over-mixing?
Stop whipping as soon as the mixture becomes thick and mousse-like. Over-mixing may cause curdling.
Can I reduce the amount of Biscoff spread?
Yes, but the flavor intensity will be milder. The texture will still be creamy.
Can I make this in a different container?
Any freezer-safe container works. A loaf tin is convenient for layering but not required.
How can I make the ice cream easier to scoop?
Let it rest at room temperature for 5–10 minutes before serving.
Can I add extra mix-ins?
Absolutely—additional biscuits, nuts, or chocolate chunks can be folded into the base or layered throughout.
Conclusion
This no-churn Biscoff ice cream with brownie pieces is everything a dessert lover could ask for: creamy, rich, deeply flavored, and wonderfully simple to make. With luscious swirls of Biscoff and generous brownie chunks in every scoop, it’s a crowd-pleasing treat ideal for celebrations, hot summer days, or anytime indulgence. Enjoy the ease, enjoy the flavor, and savor every decadent bite.
This no-churn Biscoff ice cream is a rich, indulgent frozen dessert made with whipped cream, sweetened condensed milk, swirled Biscoff spread, crunchy biscuits, and fudgy brownie chunks. It’s creamy, flavorful, and incredibly easy to make—no ice cream machine needed.
Ingredients
600ml double cream
397g sweetened condensed milk
200g Biscoff spread (smooth or crunchy)
100g crushed Biscoff biscuits
100g brownie chunks
200g Biscoff spread (melted for swirling)
200g brownie pieces (for layering)
100g Biscoff biscuits (roughly chopped for layering)
Instructions
In a large bowl, combine double cream, condensed milk, and 200g Biscoff spread. Whip until thick and mousse-like, about 3 minutes with an electric mixer.
Fold in the crushed Biscoff biscuits and some brownie chunks.
Microwave the additional 200g Biscoff spread for 10–15 seconds until pourable.
Spread half of the ice cream base into a freezer-safe container.
Add spoonfuls of melted Biscoff spread, swirl gently with a skewer, and scatter over some brownie pieces and chopped Biscoff biscuits.
Repeat layering with remaining ice cream base and toppings.
Finish with extra swirls of Biscoff and a final sprinkle of biscuits and brownies.
Cover and freeze for at least 6 hours or overnight until firm and scoopable.
Notes
Use crunchy Biscoff spread for added texture.
Homemade or store-bought brownies both work well.
Add vanilla extract or caramel sauce for deeper flavor.
Mix in nuts or white chocolate for variety.
Let sit at room temperature for 5–10 minutes before scooping for best texture.
