This easy 5 ingredient Biscoff ice cream recipe is super simple to make. There’s no eggs, so you just mix, churn, freeze, enjoy. It doesn’t get much easier than that!

Spoon getting a bite of cookie butter ice cream with chunks of biscoff cookies throughout.

If you love cookie butter, you are going to love this Biscoff ice cream. This recipe produces all of the texture and flavor you want in the simplest possible way.

I have really been enjoying using cookie butter lately. It was fabulous in cookie butter puppy chow and the Biscoff cheesecake jars were an instant hit.

So, I just new those flavors would be perfect in an ice cream as well. It really doesn’t get better than a bowl of homemade ice cream.

Whether you are looking to just enjoy a scoop of ice cream or you want the base to build a sundae, this is a great recipe to try. It has just the right balance of warm spiced flavor and creamy base.

Some ice cream recipes include eggs to help emulsify the mixture and add body. But using eggs either involves cooking the mixture into a custard or trusting raw eggs.

We have super easy half and half vanilla ice cream that we absolutely love. So, I used that recipe as a base to make this delicious treat.

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Luckily adding cookie butter to the mixture helps do some of the work eggs do in other recipes anyway. So you still get all of that richness and a great smooth texture without the worry.

Small bowl of homemade biscoff ice cream next to the ice cream storage container it was frozen in.

Spoon with a bite of biscoff ice cream showing light tan cookie butter base with chunks of biscoff cookies mixed in.

Add the dairy slowly

I like to mix the cookie butter and sugar together to help break up the cookie butter a bit. Then, I add just a little bit of half and half to start to lighten the mixture. Once it is incorporated, I add a bit more. After the cookie butter is dissolved, you can go ahead and add the rest.

I like to finish the ice cream with some pieces of broken up Biscoff cookies. For a smooth ice cream, you can leave them out.

It would also be great with a drizzle of caramel. Or swirl some in as you transfer the ice cream to storage containers for more of a ribbon effect.

I hope you decide to make a batch of this ice cream soon. It received an instant 2 thumbs up from LD, and I agree.

Bowl of homemade cookie butter ice cream with chunks of Biscoff cookies inside, ready to eat.

5 from 1 rating

Biscoff Ice Cream

Author: Carlee

Servings: Servings (1.5 quarts)

This easy egg free Biscoff ice cream recipe is so delicious. It is a cold and creamy 5 ingredient way to enjoy those cookie butter flavors we all love so much.

Prep: 5

Cook: 0

Churn and Chill Time 3 30

Total: 3 35

Equipment

Ingredients

Instructions

In a large bowl, mix together the ½ cup cookie butter, ¾ cup granulated sugar, and 1 pinch salt.
Add just a few tablespoons of half and half and mix until combined. Adding a little bit at time to start helps to lighten the cookie butter mixture and makes it easier to incorporate. Continue adding the dairy until all 4 cups half and half have been added.
Churn according to your ice cream maker's directions. When the ice cream is almost done, add the 8 Biscoff cookies.
Transfer the ice cream to a freezer container and freeze for at least 3 hours. Let sit on the counter for 10 minutes before serving.

Notes

You can use 2 cups of cream and 2 cups of whole milk in place of the half and half if you prefer.