Easy no-churn vegan Biscoff ice cream made with only 3 ingredients. This non-dairy ice cream is so creamy and seriously easy to make. It's also completely nut-free!
In Summer or the warmer months, nothing beats frozen desserts such as my vegan berry ice cream cake or mango coconut ice cream bars.
This post is sponsored by Nature's Charm. As always, all opinions are my own!
3 ingredients you'll need for this recipe
Dairy free whipping cream. I used Nature's Charm coconut whipping cream which is always reliable and whips up quickly and easily.
Normally, ice cream makers incorporate air into an ice cream mixture while freezing it. However, using whipping cream allows us to incorporate air into homemade vegan ice cream! You can totally make a delicious and melty frozen dessert without buying an ice cream machine!
This recipe contains a little more whipping cream than vegan ice cream recipes with similar ingredients such as Addicted to Dates' salted caramel coconut ice cream. As Biscoff is quite dense, we need to balance it out with more liquid in the form of whipping cream!
Dairy free condensed milk such as coconut, soy or oat. I wanted to minimise the amount of coconut in this recipe so I used Nature's Charm oat condensed milk. The condensed milk is already sweetened so you don't need to add extra sugar.
Smooth biscoff spread which makes the ice cream ridiculously delicious.
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
How to make no-churn vegan ice cream
First, we need to mix the Biscoff spread and condensed milk in a bowl. This helps break down the Biscoff spread which can be quite thick!
The two ingredients can be mixed using a spoon but it's much easier to do it with an electric whisk!
Next, add the whipping cream to a large bowl and whip using an electric beater. Of course, you can use your hand but it'll take A LOT of time! Ideally, the cream should form stiff peaks.
Then add your Biscoff mixture and just whisk the mixture together. The mixture may deflate a little which is fine. But you should end up with a fluffy delicious biscoff concoction.
If you'd like to add any biscoff cookies or chocolate chips, I'd recommend folding them into the ice cream mixture at this stage.
Freezing the ice cream
Pour/scoop half of the Biscoff ice cream mixture in a freezer-safe container. Dollop some biscoff spread (and biscoff cookies if you have any) on top and gently mix through. Add the rest of the ice cream and repeat!
Alternatively, just pour all the biscoff ice cream into your container and freeze immediately.
Serving the ice cream
Unlike many homemade non-dairy ice creams, you can serve this immediately from the freezer! Just like regular ice cream, this melts quite quickly when it's at room temperature :).
Serve the ice cream in a cone, in a bowl or with your favorite dessert. Or place it between a few biscoff cookies to make mini ice cream sandwiches! However, I think the recipe is quite rich and should be devoured by itself :).
Customising this recipe
I've tried using supermarket-branded cans of full-fat coconut milk and coconut cream to make ice cream but they don't always whip up well. Alternatively, you can use soy or oat-based whipping creams, like what I did for my mint choc chip ice cream.
If you're feeling fancy, you can add some vanilla extract and/or salt to the ice cream (both ingredients actually give the ice cream a softer mouthfeel). And to add texture (and fun), I love adding Biscoff cookies or vegan chocolate chips to the ice cream base!
If you'd like to make a vegan vanilla ice cream, simply omit the Biscoff and reduce the whipping cream to 1 ½ cans (600g).
Alternatively, try out my vegan cookies and cream cake with oreos or biscoff cookies!
More vegan ice cream recipes
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Vegan Biscoff No-churn Ice Cream
- 1 ½ cups (300g) Biscoff spread
- 1 x can (320g) Nature's Charm Sweetened Condensed Milk, oat or coconut
- 2 x cans (800g) Nature's Charm Coconut Whipping Cream, chilled overnight
- 1 tsp vanilla extract
- ¼ tsp salt
- 8 x Biscoff cookies
- Combine 1 cup (200g) Biscoff spread and all of the sweetened condensed milk in a bowl until combined. If you're using vanilla and salt, mix them in as well. Set aside.
- Add the coconut whipping cream to a bowl and whip until firm peaks form. Add the biscoff mixture to the bowl and whip until combined.
- Pour half of the biscoff ice cream mixture into a freezer-safe tin or container. Spoon some of the remaining biscoff spread on top and gently mix through. Repeat with the remaining ice cream mixture and spread.
- Cover the ice cream and freeze for 4 hours or until firm. Serve and enjoy!
- The ice cream can be stored in the freezer for up to 2 weeks but it usually doesn't last that long!
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Sara Zaldayt says
This vegan ice cream sounds so amazing and is especially important for me to make since my grandson is allergic to milk products and egg. But unfortunately we do not have vegan condensed milk where I live. We have almond, soya, oatmeal milk substitutes. How can I make vegan condensed milk on my own?
Thank you for any help.
Hi Sara, it's definitely possible to make your own vegan condensed milk! It normally just requires cooking some milk and sweetener on the stovetop for a while, or until it reaches a thick consistency. I don't have any recipes on my website but you'll be able to find some on the internet. I hope that helps!
Hi, this looks delicious but I will have to think about a substitution for the Biscoff spread as it contains wheat flour.
If you're based in Australia, Pana Chocolate's Cashew Caramel Spread is very very similar!