An easy recipe for the most creamy vegan Biscoff ice cream. It's quick and easy to make and it's no-churn, so you don't need an ice cream maker.

CREAMY VEGAN BISCOFF ICE CREAM (NO CHURN)

While the summer is still with us, I have to share my rather fabulous vegan Biscoff ice cream.

It's heavenly stuff and so simple to make.

Homemade ice cream has never been easier.

And ........ it tastes so, so good!

My husband is eager for me to make another batch very soon. In fact, the sooner the better.

WHAT IS BISCOFF?

I'm sure you have heard of Biscoff by now and tried the many delights, but just in case you haven't here are a few Biscoffy facts.

1. Biscoff is a Belgian biscuit (cookie) made by a family company called Lotus.
2. It was created by a Belgium baker called Jan Boone Snr in 1932 in a local bakery in Lembeke and is still made in the same town.
3. This type of biscuit is also called speculoos in Holland.
4. Biscoff biscuits (cookies) have a good crunch and a wonderful caramel flavour.
5. In the 1950's single biscuits were individually wrapped and sold in cafes and restaurants.
6. A standard pack contains 32 biscuits.
7. It's very popular served with coffee.

IS BISCOFF ONLY A BISCUIT?

No, there is so much more out there now.

Lotus make:

• Biscoff biscuits
• Biscoff sandwich cookies
• Biscoff cookie butter
• Biscoff ice cream

And of course, the internet is full of delicious recipes, including this luscious ice cream.

IS BISCOFF SUITABLE FOR VEGANS?

Now, this is where you have to be careful.

Biscoff biscuits (cookies) are suitable for vegans.

They are made with natural ingredients with no added artificial colours, flavours or preservatives and they are GMO-free.

In fact, the name Lotus was chosen as the lotus flower is supposed to represent purity.

The Biscoff cookie butter is also suitable for vegans, but the sandwich cookies and the ice cream contain dairy, so are not vegan-friendly.

Of course, my Biscoff ice cream is completely vegan and delicious!

HOW DO YOU MAKE VEGAN ICE CREAM WITHOUT AN ICE CREAM MACHINE?

It's super simple to make creamy homemade ice cream without an ice cream maker.

There are two methods.

NO CHURN ICE CREAM METHOD ONE:

This is the traditional way to hand churn ice cream.

1. For the first more commonly known method, make up your ice cream mixture, which is similar to a custard, adding any flavours you like to it. 
2. Pour it into a tub and pop it in the freezer.
3. After 45 minutes, beat it, then pop it back in the freezer. This breaks up the ice crystals.
4. Do this every 45 minutes, take out and beat again, 5 times in total, then leave it to freeze. This will result in a creamy ice cream

NO CHURN ICE CREAM METHOD TWO:

This is the more modern method and much easier.

1. Whisk plant-based double or whipping cream until thick, then whisk in condensed milk and flavourings.
2. There is no need to repeatedly take the ice cream out of the freezer to beat it.
3. The condensed milk method does not need to be churned. It stays creamy. Just pop it in the freezer and leave it to set.
4. It does need to sit at room temperature for a few minutes before it is served, to allow it to soften.

Also, try this no-churn vegan coffee ice cream.

TOP MISTAKE TO AVOID WHEN MAKING ICE CREAM WITH CONDENSED MILK

I test out my recipes before they make it to my blog and are shared with the world. so I know what works and sadly what doesn't work

Do not add the condensed milk and double cream to a bowl and whisk it together to make the ice cream custard.

It won't mix thickly and it will be a bit of a disaster.

Always whip the double cream first until thick, then add the condensed milk and lightly whip again or fold in.

You will end up with a thick and airy ice cream mixture if you do it correctly, so no shortcuts with this recipe.

TOP TIP FOR SCOOPING ICE CREAM 

First of all, you invest in a good ice cream scoop. it makes scooping ice cream much easier.

I like a stainless steel ice cream scoop with a spring release lever that helps to release the ice cream.

It's also great for scooping cookie dough.

My best tip, no matter what type of ice cream scoop or spoon you use is to take the ice cream out of the freezer a few minutes before you serve it, then fill a jug with boiling water and sit your ice cream scoop or spoon in it to heat up. 

This will help it to glide through the ice cream.

TOP TIPS FOR CRUSHING BISCUITS (COOKIES)

There are two easy ways to crush biscuits (cookies) for recipes like this ice cream; a cheesecake base (check out my Vegan Banoffee Pie Cheesecake) or for making truffles (check out my Vegan Chocolate Rum Truffles).

METHOD 1

• Place the biscuits (cookies) in a sturdy bag (a freezer bag is a good choice), press as much air out as you can and use a rolling pin to roll across the biscuits and crush them.
• If the bag is thin, double-bag the cookies. I've had a bag burst open before and then the crumbs go everywhere.

METHOD 2

• Place the biscuits (cookies) in a mixing bowl and use the end of the rolling pin to crush the cookies. 
• I find this method very therapeutic.

    

INGREDIENTS TO MAKE VEGAN BISCOFF ICE CREAM

Here are the four simple ingredients you need to make this lush ice cream.

• Biscoff biscuits (cookies)
• Vegan double cream - I use Elmlea plant double cream
• Vanilla extract
• Vegan condensed milk - I use Carnation vegan condensed milk

EQUIPMENT YOU NEED TO MAKE VEGAN BISCOFF ICE CREAM

Here's what you need to make homemade ice cream.

• Mixing bowl - or another large bowl
• Electric whisk - or hand whisk
• Scales - to measure the ingredients or cup measures
• Teaspoon - to measure the vanilla extract
• Tub - to freeze the ice cream in (I use a 2 lb/900g loaf tin)

Also try my Vegan Raspberry Ripple Ice Cream & Creamy Vegan Orange Ice Cream made with the same method. They are gorgeous! Oh and my Easter Mini Egg Ice Cream, mustn't forget that one!

HOW TO ADD THE BISCOFF CRUMBLE TO ICE CREAM

To make Biscoff ice cream, you crush Biscoff biscuits (cookies) into a fine crumb.

Now you have a choice.

You can:

1. MIX IT - Mix it through the ice cream mixture before pouring in the tub to freeze.
2. TOP IT - Pour the vanilla ice cream in the tub then top with a thick layer or Biscoff crumbs, which how it would be presented in an ice cream parlour and my favourite method.
3. TWO LAYERS - Alternatively, you can pour half the ice cream in the tub, add a layer of the Biscoff crumbs (half of the crumbs), pour in the rest of the ice cream and top with the rest of the Biscoff crumbs.

MORE VEGAN BISCOFF RECIPES TO TRY

Here are a few more vegan Biscoff recipes to try:

1. 2 Ingredient Biscoff Cookies from The Petite Cook - No butter, no eggs, no extra sugar needed. These magic 2-Ingredients Biscoff™ cookies are super easy and ready in just 15 minutes!
2. Mini Vegan Biscoff Cheesecake from The Veg Space - This dreamy Biscoff Cheesecake recipe works so well as little individual cheesecakes - drizzled with Biscoff sauce with a biscuit crumb base and topping.
3. Vegan Biscoff Cake from The Baking Explorer - This Vegan Biscoff Cake is a lovely light sponge made with brown sugar and Biscoff, it's filled and topped with smooth Biscoff buttercream, and decorated with more Biscoff spread and plenty of Lotus Biscoff biscuits. 

Also, these Biscoff & Chocolate Pastry Swirls and why not serve this Biscoff Ice Cream with Vegan Pecan Pie with Peanut Butter.

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HOW TO MAKE VEGAN BISCOFF ICE CREAM

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

STEP 1

• Crush the Lotus Biscoff biscuits (cookies) in a bowl or a bag (see the tips further up this post).
• Measure the cold vegan double cream into a large mixing bowl.

STEP 2

• Whisk the cream until thick with a hand whisk, an electric whisk or in a stand mixer.
• Pour in the vanilla extract and condensed milk.

STEP 3

• Whisk again until thick and well combined.
• Pour into a lightly oiled 2 lb (900g) loaf tin or plastic tub.
• Top with a thick layer of Biscoff crumbs and freeze.

STEP 4

• Take the ice cream out of the freezer a few minutes before you want to serve it.
• Dip your ice cream scoop in boiling water to heat it, then scoop and serve.
• Enjoy!

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dessert

Belgian, vegan

Yield: 3-4

Author: Jacqueline Meldrum

Creamy Vegan Biscoff Ice Cream (no churn)

An easy recipe for the most creamy vegan Biscoff ice cream. It's quick and easy to make and it's no-churn, so you don't need an ice cream maker.

Prep time: 10 Mininactive time: 4 HourTotal time: 4 H & 10 M

Ingredients

• 250 ml (1 cup) vegan double cream
• 150ml (1/2 cup) vegan condensed milk
• 1 teaspoon vanilla extract
• 10 Biscoff biscuits (cookies), crushed

Instructions

1. Whisk the double cream and vanilla until it is thick and leaves a trail from the whisk.
2. Add the condensed milk and whisk in.
3. Pour into a loaf tin or tub (see notes for alternative).
4. Top with the crushed Biscoff biscuits and freeze for a few hours.
5. Remove from the freezer for a few minutes before serving, scoop and serve.
6. Enjoy!

Notes:

• If you like, you may line your loaf tin or tub with freezer-friendly cling film (saran wrap), leaving enough over the edge to cover the ice cream.
• You may fold the biscuit (cookie) crumbs into the ice cream mix, instead of topping with it, but be careful not to knock all the air out.
• To help an ice cream scoop (or spoon) glide through the ice cream when serving, sit it in boiling water to heat it first.

Nutrition Facts

Calories

569.38

Fat (grams)

40.95

Sat. Fat (grams)

25.41

Carbs (grams)

56.80

Fiber (grams)

0.33

Net carbs

56.47

Sugar (grams)

47.79

Protein (grams)

9.16

Sodium (milligrams)

204.89

Cholesterol (grams)

116.97