Easy 4 Ingredient No-Churn Vegan Biscoff Ice-Cream! Easy, and super delicious!
Vegan Biscoff Ice-Cream
Looking for the BEST and most incredible Biscoff Ice-cream? This is the one! As you may know, I obviously already adore Biscoff, but this just takes my addition to a whole new level. Biscoff spread, and Biscoff biscuits swirled throughout vanilla ice-cream, PASS ME A SPOON.
Most recently, I posted my Vegan Biscoff Pastry Swirls which have been going mad on social media, with so many of you making them (yippee!), It was just about time I made a delicious ice-cream version for summer.
Why you must make this Ice-cream recipe:
- As it’s summer, the suns out and the temperature is souring, we all need something cooling and refreshing. Ice-cream is the perfect chilled treat. Not only that, but it’s completely no-bake, yay for no-ovens. Who wants to be in the kitchen with a hot oven on when you’re already melting from the heat? Not me – haha!
- The Ice-cream is no-churn (yay!). No-churn Ice-creams are seriously the best. A base of dairy-free cream and condensed milk, no-churn ice-cream can be whipped up in minutes. As I’m in the UK, I used The Coconut Collaborative Double Cream and Natures Charm Condensed Oat Milk (it’s always best to google which vegan friendly whipping cream and condensed milk is available where you are based).
- As the basis of the ice-cream is cream and condensed milk, this recipe is practically 2 ingredient. As we want it Biscoff filled though, you’ll want Biscoff Biscuits and Biscoff spread. An optional extra is to add a splash of vanilla extract to the mixture as it brings out the flavour of the ice-cream.
Ingredients you’ll need to make this Ice-cream :
- Dairy-free whipping cream : You’ll want a whipping cream which whips to soft peaks. My favourites are the ‘The Coconut Collaborative Double Cream’ and ‘Elmlea Plant Based Cream Alternative’. If you can’t find these, google what is available to where you are based.
- Dairy-free Condensed Milk : Make sure the condensed milk you use is vegan. My favourites are the ‘Natures Charm Condensed Coconut Milk, Natures Charm Condensed Oat Milk and Carnation Condensed Oat & Rice Milk’. Again, if you’re unable to hunt these down, google what is available to you in your country.
- Biscoff Biscuits : You’ll need a single pack of Biscoff biscuits to crumble into the ice-cream. So, so good!
- Biscoff spread : Grab a jar of Biscoff spread, and resist tucking in to it, you’ll need it for swirling into the ice-cream.
- Vanilla extract : This is completely optional, but I like adding in a splash of vanilla when whipping the cream. It helps flavour the ice-cream further!
How to make Biscoff Ice-cream
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I whip up the cream, condensed milk and optional addition of vanilla together until thick. This is the base of the ice-cream.
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Crush up the Biscoff biscuits. You can blitz them in a food processor, or bash them with a rolling pin. Make sure they still have some chunks in though. Add the biscuit crumbs and 1 tablespoons of melted Biscoff spread into the ice-cream and combine.
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Transfer into an ice-cream tin / loaf tin in stages. Swirl through Biscoff spread and crumbled Biscoff biscuits in-between each ice-cream layer. This creates a Biscoff ripple effect.
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Decorate with more melted Biscoff spread and Biscoff biscuits.
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Place into the freezer until set.
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When it’s ready, serve a scoop or two into a bowl or ice-cream cone. You can use store bought vegan friendly ice-cream cones. Serve with more melted Biscoff spread, or melted vegan chocolate (optional).
Love Biscoff, check these out:
No-Bake Vegan Biscoff Cream Bars
Small Batch Vegan Biscoff Cake
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Vegan Biscoff Ice-Cream
- Total Time: 8 hours – Overnight
- Yield: 4 1x
- Diet: Vegan
Description
Easy 4 Ingredient No-Churn Vegan Biscoff Ice Cream! Easy, and super delicious!
Ingredients
Ingredients for the ice-cream
- 425g of dairy-free double cream
- 320g vegan condensed milk
- 1 teaspoon of vanilla extract (optional)
- 15 Biscoff Biscuits (plus extra for decorating)
- 4 tablespoons of Biscoff Spread (plus extra for decorating)
Instructions
Method (Biscoff ice-cream)
- Add the dairy-free cream into a mixing bowl along with the vegan condensed milk and vanilla extract. Whisk to combine. A stand mixer with balloon whisk attachment or hand whisk on a high speed works great. You can also whisk this by hand using a balloon whisk. Whisk until fully combined and thick.
- Crumble the Biscoff biscuits wither in a food processor or tea towel with a rolling pin, until crumb like. You still want there to be chunks os the biscuit, that’s what creates the effect.
- Add the Biscoff spread into a small saucepan, place on the hob over a low heat. Biscoff spread melts extremely fast, so keep it stirring with a wooden spoon or heat proof spatula to prevent it from sticking and burning. Biscoff burns easily.
- To the cream mixture, add in 3/4 of the crumbled Biscoff biscuits and 3 tablespoons of melted Biscoff Spread. Fold to lightly combine.
- Transfer the ice-cream mixture into a 6×4” loaf tin / ice-cream tin. To be honest, any generic loaf tin will work a treat.
- To create the pockets of Biscoff, spoon in some of the ice-cream mixture, then swirl in some melted Biscoff spread. Repeat until it’s all used up.
- Decorate the top of the ice-cream with the left over Biscoff biscuits.
- Freeze until firm. At least 8 hours or overnight.
- Scoop out using an ice-cream scoop, serve and enjoy.
Notes
To store: Keep stored in the freezer and allow to sit at room temperature for 5-10 minutes before scooping and serving.
- Prep Time: 5 minutes
- Category: Ice-cream
- Method: No-Bake
- Cuisine: American
When placing into freezer to set do you cover with plastic wrap or foil or anything?