No Churn Biscoff (Cookie Butter) Ice Cream

Remember when I promised you another biscoff recipe? Well here it is. Although this is ice cream, the spices and the flavors just seem perfect for the wintertime. Or maybe it’s just me. If you’re not sure what biscoff is, read about here.

Oh! And remember that time I thought I was a genius for coming up with a no churn recipe??  In my defense, it really was a good idea. I just wasn’t the first to think of it like I assumed. Since then, I’ve stumbled across countless no churn ice cream recipes. Most of which are the same recipes with different flavorings. As much as I would love to credit the brilliant being who came up with this, I honestly don’t know who it is. This recipe is everywhere. You know why? Because it’s amazing. I honestly didn’t have high hopes for this (because like my dad always used to say, no pain no gain), but it actually had better texture than any frozen custard I churned at home. I didn’t even have to let it sit out before scooping. There was no cooking an anglaise and letting it chill and then churning it in an ice cream maker. Seriously guys! My ice cream maker is about to get evicted from the freezer.

No Churn Biscoff (Cookie Butter) Ice Cream

No Churn Biscoff (Cookie Butter) Ice Cream


For: 1 pint
30 min
Ready in:
4 h 30 min


  1. Crush the biscoff cookies into large pieces.
  2. Melt the white chocolate and toss the cookie crumbs to coat.
  3. Spread on silpat or parchment, separating all pieces from touching each other
  4. Refrigerate cookies until chocolate set.
  5. Whip the heavy cream to medium peaks
  6. Melt the cookie butter in the microwave.
  7. Combine melted cookie butter and condensed milk.
  8. Fold in the whipped cream.
  9. Fold in the chocolate covered cookies
  10. Pour into desired ice cream container and freeze at least 4 hours.


I recommend using coverture for this recipe since we are coating the cookies and need the chocolate to be fluid. Chocolate chips will be too thick when melted and results in a thick coat.

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