Biscoff Cookies and Cream Ice Cream

Friends...I won't bury the lede. It is entirely too HOT to turn on my ovens right now. When it's this hot, I want something cold 🥶. Except coffee. I always drink my coffee hot. But right now, when I'm wanting a cool dessert, this Biscoff Cookies and Cream Ice Cream really, really scratches that itch. And, as a no-churn ice cream, it legitimately takes no time at all. ❤️ (unless, of course, you count the time you're waiting while it freezes 😂) 

What makes this Biscoff Cookies and Cream Ice Cream so different? The Lotus Biscoff Sandwich Cookies and the rich swirls of chocolate ganache that’s positively out of this world, swirled with an almost-excessively decadent vanilla ice cream base.

It’s Cookies and Cream like you’ve never experienced it before. And it’s so easy that you’ll think I’m lying to you.

Photography by Shani Whisonant food styling by <a href=httpPhotography by Shani Whisonant food styling by Chavonne Whisonant title=>Chavonne Whisonant<a>

But I’m not lying. 😊

About this Biscoff Cookies and Cream Ice Cream

One thing I love is a play on textures.  If a dessert is completely smooth, I love to add a little something crunchy to give it some textural razzle dazzle.  The resulting contrasting textures on the tongue add so much interest to the finished dessert, and that adds a great level of sophistication to any dish.  

This is a photo of Biscoff Cookies and Cream Ice Cream.
Photography by Shani Whisonant food styling by <a href=httpPhotography by Shani Whisonant food styling by Chavonne Whisonant title=>Chavonne Whisonant<a>

It’s why I’ve always loved cookies and cream ice cream with all my heart.  You’re eating that oh-so-smooth ice cream, then you get a pop 💥 of buttery, crunchy cookie?  I mean come on…Whether they’re chocolate chip cookies or Oreo cookies, there’s just no losing with a good cookie/ice cream combo.

And when that cookie/ice cream combo involves spiced Biscoff cookies, you have won the lottery.

Biscoff Cookies and Cream Ice Cream Ingredients

Heavy Cream: Heavy cream adds a rich, creamy texture and provides the necessary fat content to help hold air bubbles, creating a smooth and scoopable consistency in no-churn ice cream. The high fat content in heavy cream also helps to slow down the freezing process, allowing for a more even crystallization and a creamier final product. 

The heavy cream is also found in the chocolate ganache, and helps create a ganache that is creamy and swirly texture throughout the ice cream, providing a beautiful contrast to the crunchy cookies.

Vanilla Bean or Vanilla Extract: Vanilla bean or vanilla extract complements the warm, spicy, and nutty flavors of Biscoff cookies in no-churn ice cream, adding a creamy and sweet contrast to the cookie’s deep flavor. The subtle flavor of vanilla also enhances the overall flavor profile of the Biscoff, creating a balanced and decadent dessert that combines the best of both flavors.

This is a photo of Biscoff Cookies and Cream Ice Cream.
Photography by Shani Whisonant; food styling by Chavonne Whisonant

Fine Sea Salt: Fine sea salt enhances the flavors of the Biscoff cookies and balances the sweetness of the cream and sugar in the no-churn ice cream, adding a touch of sophistication and depth to the dessert. The salt also helps to bring out the caramel and nutty notes in the Biscoff, creating a more complex and interesting flavor profile.

Sweetened Condensed Milk: Sweetened condensed milk adds a rich, sweet, and creamy element to Biscoff no-churn ice cream, providing a smooth and velvety texture that complements the crunchy cookies. The sweetened condensed milk also helps to balance out the spiced and nutty flavors of the Biscoff, creating a sweet and indulgent dessert that’s perfect for hot summer days.

Biscoff Sandwich Cookies: Biscoff cookies add a sweet and spicy flavor to the ice cream, with their distinctive taste and aroma infusing the creamy base with notes of caramel, cinnamon, and nutmeg. The cookies are also dispersed throughout the ice cream in chunks, providing a delightful textural contrast to the smooth cream, with their crunchy wafers and creamy filling adding a playful touch to the dessert.

This is a photo of Biscoff Cookies and Cream Ice Cream.
Photography by Shani Whisonant food styling by <a href=httpPhotography by Shani Whisonant food styling by Chavonne Whisonant title=>Chavonne Whisonant<a>

Semi-Sweet or Milk Chocolate: You’ll want to use high-quality semi-sweet or milk chocolate in this recipe.  The chocolate adds a deep, rich, and velvety chocolate flavor to the chocolate ganache that complements the sweetness of the cream and the spiced cookies, creating a decadent and indulgent treat.

Beginners Start Here

If you’re new to dessert making, or if you want to build your confidence immediately, here are a couple of super helpful articles from the BwB site that will help you get all the way ready for this Biscoff Cookies and Cream Ice Cream.

Important Tools Used in this Cream Ice Cream

So happy to announce that Begin with Butter has its own Amazon Storefront, where you can find all of the amazing equipment that I used in this special ice cream! By clicking the link, you can go directly to all of my favorite equipment for this summertime treat. 

This is a photo of Biscoff Cookies and Cream Ice Cream.
Photography by Shani Whisonant food styling by <a href=httpPhotography by Shani Whisonant food styling by Chavonne Whisonant title=>Chavonne Whisonant<a>

I do get paid a commission when you purchase, but these are the tools that I use all the time in my own kitchen.

If you have these tools already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Frequently Asked Questions about Biscoff Cookies and Cream Ice Cream

What is “no-churn ice cream”?

No-churn ice cream is a type of ice cream that is made without using an ice cream maker, instead relying on the homemade whipped cream and sweetened condensed milk to freeze and set the mixture.

Why do you pair Biscoff sandwich cookies with chocolate ganache?

The combination of chocolate ganache and Biscoff sandwich cookies creates a rich, velvety, and sweetly spiced flavor experience with notes of caramel, butterscotch, and deep chocolate. Basically, why wouldn’t I pair these two things?  😊 

Which Biscoff Cookies should I use for this recipe?

Since the original cookies and cream ice cream included vanilla ice cream and Oreo sandwich cookies, I wanted to stay true to the intent of the original and use the vanilla-flavored Biscoff Sandwich Cookies.  To add that special chocolate element, I added a delicious ganache, so you’re getting the best of both worlds: Biscoff and chocolate! (And bonus, you learn how to make incredible ganache that’s multi-purpose!) 

Can I use plain Biscoff Cookies for this recipe?

Absolutely! The difference will be that you won’t get the wonderful texture from the vanilla filling. I LOVE that texture and taste with the vanilla ice cream and the Biscoff cookies, but if you can’t find the sandwich cookies, you can make an incredible ice cream with the plain Biscoff cookies!

This Biscoff Cookies and Cream Ice Cream is the perfect dessert to combat this July heat (or, actually, it’s perfect for any time of the year!).  I hope that you all love it as much as my family and I do!

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Biscoff Cookies and Cream Ice Cream

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This amazing Biscoff Cookies and Cream Ice Cream features creamy ice cream, crunchy cookies, and delicious chocolate ganache and will leave you wanting more!

Ingredients

Units Scale

For the Vanilla Ice Cream Base:

  • 500 g heavy whipping cream, chilled
  • 397 g sweetened condensed milk (one 14-oz can)
  • 1/2 tsp fine sea salt
  • 1 vanilla bean or 1 tbsp pure vanilla extract
  • Biscoff Vanilla Sandwich Cookies, crumbled

For the Chocolate Ganache:

  • 170 g (1 c) semi-sweet chocolate chunks or chips
  • 125 g (1/2 c) heavy cream, well-shaken

Instructions

To Make the Chocolate Ganache:

  1. Place the chocolate chunks/chips in a medium heat proof bowl in an even layer.  Set aside.
  2. Add the heavy cream to a small saucepan.  Heat on medium heat until the mixture has steam swirls (before it begins to boil).
  3. Pour the heated heavy cream over the chocolate and cover immediately and tightly with plastic wrap. Allow the mixture to melt for 5-7 minutes.
  4. Gently stir together the mixture.  Aggressive stirring will create bubbles and we don’t want that in our ganache!
  5. Allow the ganache to cool while you make the ice cream base.

To Make the Ice Cream:

  1. Add the sweetened condensed milk, pure vanilla extract, and fine salt to a medium bowl.  Combine completely.
  2. Add the heavy whipping cream to a large bowl.  Using either a balloon whisk or a hand mixer, whip the heavy whipping cream until it reaches stiff peaks. Start on lowest speed and gradually increase speed as the whipping cream becomes more solid.
  3. Place half of the whipped cream into the bowl with the sweetened condensed milk mixture.  Fold gently until a few lumps and bumps remain.  
  4. Add all of the sweetened condensed/whipped cream mixture to the bowl with the second half of the whipped cream.  Fold gently until the mixture is completely smooth.
  5. Add half the vanilla ice cream base to a chilled 9”x5” or 8”x8” pan.  Add some of the crumbled Biscoff Sandwich cookies to the base.  Add as much of the chocolate ganache as your heart desires.  Layer the rest of the ice cream base on top of the mixture, and add more Biscoff sandwich cookies and chocolate ganache.  Use the handle of a spoon to swirl the ice cream together.
  6. Freeze for 3-4 hours, and then enjoy!  
  • Author: Shani

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