No Churn Biscoff Espresso Ice Cream
Add this no-churn biscoff espresso ice cream to your next sweet treat list. Creamy and luscious ice cream with delectable cookie butter swirls and crunchy cookie pieces throughout. Then taken to another level when infused with espresso flavor and coffee liqueur. So easy to make with no ice cream machine needed!
I have a little spreadsheet going with all the summer-inspired recipes that I plan to test and share with you. And let me tell y’all just how many variations of ice cream have made the list, ha! I recently bought an ice cream machine (my first one, ever!) and I’m so looking forward to cranking out ice creams, sorbets, and more. Listen, Florida ain’t no joke when it comes to the heat and ya girl plans on thriving with her cold treats.
Friends, I am absolutely beside myself with this newest one. Are you a fan of cookie butter? I first tried it years ago when I grabbed a jar of it from my beloved, Trader Joe’s. It’s unique and has a consistency that resembles our good friend, peanut butter. Also, I typically get the biscoff cookies whenever I’m on a flight. Well, this cookie butter ice cream is a game changer, swoon! Sooo very excited to share it with ya.
No-Churn Biscoff Espresso Ice Cream
Aww sookie sookie…Hello cookie butter ice cream with espresso flavor, I see you looking fine af 😍
OMG- ughhh I am so obsessed with this ice cream…it’s so darn perfect. The cookie butter flavor combined with the notes of espresso just sends this treat out of this world, no lies. There is actual cookie butter AND crushed Biscoff cookie pieces laced throughout this creamy delight, it’s just too good.
What You’ll Need For Cookie Butter Espresso Ice Cream
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- heavy whipping cream: plain and simple- please know that there are no substitutions for this as it is needed for the signature rich and ultra creamy vibe that ice cream has.
- sweetened condensed milk: gives our ice cream the sweetness that we want!
- vanilla bean paste: love this, those flecks are so dreamy but you can use vanilla extract as a sub.
- espresso powder: gives this cookie butter ice cream a lovely espresso kick!
- kosher salt: helps to balance out the other many flavors.
- coffee liqueur: ups the ante on the espresso vibe- kahlúa is my fave.
- biscoff cookies: most grocery stores carry them in the cookie aisle- we’re adding crushed cookies in the ice cream batter and on top as a delightful garnish, so damn good.
- biscoff cookie butter: similar to peanut butter, this spread is dolloped throughout the ice cream batter as well for extra yumminess…also, you may or may not eat a few spoonfuls as you prepare this recipe, ijs.
Why You’ll Love This Cookie Butter Ice Cream
- IT’S NO CHURN. This means that this biscoff espresso ice cream requires absolutely no churning (no ice cream machine needed!) like traditional ice cream recipes- we love this so much!
- FEW INGREDIENTS. Is it possible to make extra creamy, incredibly flavorful, and crazy good ice cream with just a handful of ingredients? Why yes, it sure is with this recipe, peeps.
- EASY, EASY, EASY. I already know that you love a sweet treat that doesn’t make you sweat, see, I look out for you. This ice cream recipe takes only minutes to prepare, thank me later.
- DELICIOUS FLAVOR. The combination of flavor from the cookie butter + crumbled cookie pieces along with the espresso/coffee notes is phenomenal. It’s giving you great taste and texture in every single bite.
More Sweet Treats To Make ASAP
- Banana Pudding Cheesecake Bars
- Date Night Chocolate Cake
- Skillet Peach Cobbler
- Lemon Sweet Rolls
- Blueberry Almond Cake
- Caramel Pecan Cheesecake
- Blueberry Cheesecake Ice Cream
- Soft Peanut Butter Cookies
FAQs About This Biscoff Espresso Ice Cream
Can I use alternative cookie butter?
Yes! You can use Trader Joe’s Speculoos cookie butter (smooth or crunchy) or any other type of cookie butter that you can find. The Biscoff cookies are usually sold in typical grocery stores in the cookie aisle.
What does “no-churn” ice cream mean exactly?
Great question! No-churn basically means the ice cream made does not need to be churned in an ice cream device/machine. When churning ice cream, the ice cream is constantly churned in the machine to keep the ice crystals moving as they churn and reach a thicker consistency. A lot of American and/or homemade no-churn ice cream recipes are made with no egg yolks but rather fat (heavy cream). As such, no-churn ice cream tends to melt a lot quicker than traditional ice cream but still maintains the same creamy mouth-feel.
Can I…swaps + customizations?
I adore this biscoff espresso ice cream just as she is but you can really make it your own if you’d like. I think some added chocolate chips, pieces of cookie dough, and/or walnuts/pecans would go so nice here!
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UNTIL NEXT TIME…LOVE AND BUTTER,
Creamy and luscious ice cream with delectable cookie butter swirls and cookie pieces throughout. Infused with espresso flavor and coffee liqueur. So easy to make with no ice cream machine needed!
- 2 1/2 cups heavy whipping cream
- 14 ounce canned sweetened condensed milk
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 teaspoon espresso powder
- 1/4 teaspoon kosher salt
- 2 tablespoons coffee liqueur (I like to use Kahlúa)
- 1/2 cup crushed Biscoff cookies, plus more for garnish
- 1/3 cup Biscoff cookie butter
- In the bowl of a stand mixer fitted with the whisk attachment (or using an electric hand mixer), add in the heavy cream. Whisk the cream on medium speed until stiff peaks begin to form, about 7-10 minutes. Look for the cream to stand straight up when you lift the beater.
- Meanwhile, in a large bowl, bring together the condensed milk, vanilla bean paste, espresso powder, salt, and coffee liqueur. Stir everything together to combine and set aside.
- Once the heavy cream has achieved peak status, gently fold in about half of the cream into the condensed milk mixture and stir together until smooth. Then fold in the remaining cream along with the 1/2 cup of crushed biscoff cookies, and bring everything together to combine.
- Empty half of the ice cream mixture into a 10 inch cake pan or a 9×5 inch loaf pan. Use a spoon to dollop the 1/3 cup of cookie butter all over the top in different sections. Then top with remaining ice cream mixture. Garnish the top with more crushed cookies, if desired.
- Cover your pan with plastic wrap and transfer the vessel into the freezer to set overnight, at least 8 hours for best results. When ready to serve, scoop the ice cream into bowls or cones. Enjoy!
Keywords: ice cream, cookie butter, espresso, desserts, sweets