Description
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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 150ml)
- Calories: 410
- Sugar: 28g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
