Biscoff Ice Cream

This easy-to-make Biscoff ice cream is loaded with flavor and completely irresistible. 

You scream, I scream, we all scream for ice cream! But not just any ice cream. Biscoff ice cream!

Yes, I’m straying from cakes once again, but it’s for good reason. This Biscoff ice cream is utterly divine and needs to be on your list of to-do’s THIS weekend.

I first made this ice cream a couple weeks ago for our 4th of July party. Truth be told, I had actually never made ice cream before this party. (Can you believe that?!). The 4th of July is one of my husband’s favorite holidays. He grew up going to San Diego every summer to visit his grandma for the Fourth. And every year, they made homemade peach ice cream together. The tradition carried on, and any 4th of July we’ve spent at my in-laws, we’ve had homemade peach ice cream to celebrate.

Since we weren’t with Ryan’s family this year, I was determined to establish the tradition in our family too.


The first step in my mission was to buy an ice cream maker! Honestly, I’m not sure how I’ve never owned one of these bad boys before. Ice cream is my husband’s dessert of choice. I’ve clearly been slacking as a wife 😉

I read reviews for a few ice cream makers and landed on the Cuisinart 2-Quart Ice Cream Maker. It churns ice cream in 25 minutes and has one knob to turn it on.

Sold! Doesn’t get easier than that.

The one downside is that you have to remember to freeze the bowl for at least 12 hours before you make your ice cream. A friend gave me the tip to keep the bowl in my freezer whenever I’m not using it. So, when I’m done making a batch of ice cream, I simply rinse the bowl and put it right back into my freezer for next time.

You should also note that after the 25 minutes of churning, the ice cream will be soft. It’s totally still edible and delicious, but if you like hard ice cream like we do, put it in the freezer for an hour or two.


After buying the ice cream maker, I was ready to decide on my ice cream menu for the party. I already had peach ice cream on my list, and then quickly added strawberry because Avery requested “pink” ice cream. With two fruity flavors picked out, it was clearly time for some richer, more decadent options! Chocolate ice cream was a no-brainer and since my Biscoff Cake is always a crowd-pleaser, I added Biscoff ice cream to the lineup as well.

I love ice cream that is super creamy and rich, so there’s a ton of heavy cream in here. But don’t let that scare you into using less cream and more milk. It won’t be the same. Cream is your friend. Embrace it!

I also added a full cup of Biscoff spread to the ice cream while it finished churning to create a strong base of Biscoff flavor. I then tossed in some broken cookie pieces to add a little texture.

Not one to shy away from extra calories, I then layered in more Biscoff spread and cookies before freezing the ice cream to harden a bit more.

This ice cream was the hit of our 4th of July party! It was the first flavor gone and the one everyone kept talking about throughout the night.

I made it again this week for another event and served it with my Caramel Banana Biscoff Cake. A total crowd-pleaser!


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Biscoff Ice Cream

Yield 2 quarts

This easy-to-make ice cream is loaded with Biscoff flavor and completely irresistible.


  • 1 1/2 cups (360 g)  whole milk
  • 1 cup (200 g) sugar
  • 3 cups (693 g) heavy cream
  • 1 tablespoon (4.2 g) pure vanilla extract
  • 1 cup (250 g) Biscoff spread, plus more for drizzle
  • 8-10 Biscoff cookies


  1. In a large-sized mixing bowl, combine the milk and the sugar. Beat the mixture for about 2 minutes, until the sugar has dissolved. Add the heavy cream and stir.
  2. Pour the mixture into your ice cream maker (this recipe is enough for a 2-quart bowl).
  3. Turn your ice cream maker on and mix for 20 minutes.
  4. At 20 minutes, slowly add 1 cup Biscoff spread to the ice cream making while it's churning the ice cream.
  5. Once the Biscoff spread is added, add the broken up cookie pieces.
  6. Allow the mixture to churn for about 5 to 10 minutes, until the Biscoff spread and cookies are combined.
  7. Turn the ice cream maker off and pour half of the ice cream into a 9x9 baking dish. Drizzle a couple tablespoons of Biscoff spread over the ice cream. Add the remaining ice cream, followed by more drizzle and some additional broken cookie pieces.
  8. Freeze the ice cream for another hour or two to let it harden a bit more.

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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  1. This look sooooo amazing. My husband LOVES biscoff and our anniversary is coming up so this will be perfect! Question: did you soften up the Biscoff a little bit before adding to the machine, or before drizzling? Thanks for this recipe!

  2. Holy Moly!! This was DELIGHTFUL! It’s what dreams are made of! My husband and I were both surprised by the consistency (compared to other homemade ice cream) after churning it because it was so thick and creamy. It froze beautifully and DID NOT disappoint. We’ve got a very old school ice cream maker and we’ll need to soften the biscoff butter before we add it into the mixer next time because it didn’t spread itself out at all, but it didn’t make a difference at all in how delicious it was. THANKS FOR SHARING!