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Biscoff Cookie Ice Cream

Name: Biscoff Cookie Ice Cream
Prep time: 15 min
Yield: 1 serving
Ingredients: 2 cups heavy cream; 14 ounces sweetened condensed milk; 2 tsp vanilla extract; 2 tbsp maple syrup; 3 tbsp Biscoff spread; 1/4 cup milk; 2 cups (roughly crushed) Biscoff cookies

Biscoff Cookies • Sweetened Condensed Milk • Heavy Cream

This scoopable treat is everything you love about Biscoff cookies—sweet, spiced, and a little nostalgic—folded into a luscious, creamy ice cream. It’s layered with crunch, swirls of Biscoff spread, and just the right touch of caramel-like richness. No ice cream maker needed—just blend, freeze, and dig in. Perfect for casual summer hangs, movie night indulgence, or impressing your cookie-obsessed friends. It’s cozy, craveable, and guaranteed to disappear fast.

Prep Time: 15

Difficulty: Skilled

Ingredients: 7

Recipe Serving Size: 8

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Ingredients

2 cups
14 ounces
2 tsp
2 tbsp
3 tbsp
1/4 cup
2 cups (roughly crushed)

heavy cream
sweetened condensed milk
vanilla extract
maple syrup
Biscoff spread
milk
Biscoff cookies

Preparation

Add all your ingredients to your Beast in the following order: heavy cream, milk, vanilla, maple syrup, condensed milk, and Biscoff spread.
Blend everything together until smooth.
Immediately pour everything into a 9x5 loaf pan (or small metal bowl) and add 1/2 the crushed Biscoff cookies into the batter, stirring slightly to incorporate them in the middle. Then top the batter with the remaining crushed Biscoff cookies.
Tightly wrap the top of the pan with foil paper or heavy duty plastic wrap and freeze for 6 hours or overnight.
Once frozen, remove from the freezer and let it sit at room temperature for a couple of minutes to help soften before scooping.
Serve and enjoy!