These Biscoff Ice Cream Cups have a creamy texture with strong cookie flavor in every spoonful. I make it in small tubs and the mix sets beautifully in the freezer. The recipe is eggless and no churn. It comes together fast and stays soft enough to scoop.
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Why You’ll Love This Biscoff Ice Cream
This biscoff ice cream is simple to make and uses basic ingredients. The mix whips quickly and freezes with a creamy texture. Each tub tastes rich and smooth, and the cookie crumbs add soft crunch and flavor. It makes a great frozen treat.
Key Takeaways
- Biscoff Ice Cream Cups have a creamy texture and rich cookie flavor, making them a delicious frozen treat.
- The recipe is simple, eggless, and no churn, using ingredients like whipping cream, sweetened condensed milk, and Biscoff spread.
- The mixture comes together in a few minutes and freezes into a smooth, creamy ice cream.
- Variations include using crunchy Biscoff spread or adding vanilla and white chocolate chips for extra sweetness.
- Store Biscoff Ice Cream Cups in the freezer for up to two weeks, allowing a few minutes to sit out before serving.
Ingredients for Biscoff Ice Cream Cups
- Whipping cream - Cold cream whips fast and makes the base thick and smooth.
- Sweetened condensed milk - This keeps the ice cream soft in the freezer.
- Powdered milk - This is optional. It helps reduce ice crystals and keeps the biscoff ice cream creamy.
- Biscoff spread - Warm it slightly so it mixes easily into the cream.
- Biscoff cookies - Blend the cookies into crumbs for extra flavor and texture.
How to Make Biscoff Ice Cream Cups
- Add the cream, sweetened condensed milk, and powdered milk to a bowl and mix with a hand mixer until the mixture begins to thicken.
- Optionally warm the biscoff spread a little then add it to the bowl. It can also be added straight form the jar.
- Mix again until the volume increases and the mixture thickens.
- Blend the biscoff cookies into crumbs, then fold the crumbs through the ice cream base.
- Spoon the mixture into small tubs, and freeze for six hours or overnight.
Pro Tips for Creamy Biscoff Ice Cream
- Use cold cream so it whips quickly.
- Fold the crumbs gently to keep the texture smooth.
- Fill the tubs almost to the top.
How to Store Biscoff Ice Cream Cups
Store these biscoff ice cream cups in the freezer. They stay fresh for two weeks. Let the tub sit out for a few minutes before serving.
Variations for Biscoff Ice Cream Cups
- Use crunchy biscoff spread for more texture.
- Add a little vanilla for a soft flavor twist.
- Stir in white chocolate chips for extra sweetness.
- If you love fun ice cream ideas, this Lego Ice Cream is a great themed option for kids.
More Biscoff Dessert Recipes
If you love Biscoff, here are a few more recipes you might enjoy.
Biscoff Ice Cream FAQ
Yes. The recipe works well without it. The powdered milk just helps keep the texture creamy and reduces ice crystals.
They keep well in the freezer for up to two weeks. Keep the tubs sealed so the texture stays smooth.
Yes. Crunchy spread adds little cookie pieces and gives extra texture in every spoonful.
Yes. Pour the mixture into a larger container and freeze it the same way. The texture stays the same.
No. This recipe is no churn and eggless. A hand mixer is all you need.
Ice crystals form when the mixture is not whipped enough. Mix until thick so the texture stays smooth.
Whip the cream well and freeze it in sealed tubs. A little powdered milk also helps keep the ice cream creamy.
Yes. Biscoff spread freezes with a smooth texture and mixes well into this recipe.
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Biscoff Ice Cream Cups
INGREDIENTS
- 600 ml (2.½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 2 tablespoon powdered milk optional but recommended
- ½ cup Biscoff spread or cookie butter
- 8 (8) Biscoff cookies extra for topping
INSTRUCTIONS
- Add the cream, sweetened condensed milk, and powdered milk to a bowl. Use a large mixing bowl so you have space to whip.
- Mix with a hand mixer until the mixture begins to thicken. Stop once the cream looks slightly heavier and holds soft lines.
- Add the Biscoff spread to the bowl. It helps if the spread is room temperature so it blends well.
- Mix again until the volume increases and the mixture thickens. You want the mixture to look airy and smooth with no streaks.
- Blend the Biscoff cookies into crumbs. Make them fine or leave small pieces for crunch.
- Fold the crumbs through the ice cream base. Use a spatula so you keep the mixture light and fluffy.
- Spoon the mixture into small tubs sealing with lids. Fill each tub to the top so the surface freezes smooth.
- Freeze for six hours or overnight.
NOTES
- Powdered milk is optional but helps reduce ice crystals.
- Use cold cream for fast whipping.
- Mix until thick before adding the Biscoff spread.
- Fold the crumbs gently through the ice cream.
Mel says
Love that it is the perfect snack size!
Fay says
The only thing is, I can never stop at one! lol