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!

No churn vegan biscoff ice cream in a loaf pan with scoop of creamy ice cream coming out.

3 ingredients you’ll need

Flatlay of 3 ingredients to make easy ice cream.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Ingredient notes

Dairy-free whipping cream. This recipe works well with either a liquidy dairy-free whipping cream, or coconut whipping cream such as the one from Nature’s Charm. Whipping cream allows us to incorporate air into the ice cream without using an ice cream machine. And, as Biscoff is quite dense, this recipe uses a little more whipping cream to balance it out.

Dairy free condensed milk such as coconut, soy or oat. 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.

Ice cream in loaf pan showing cream texture.

How to make no-churn vegan ice cream

First, we need to mix together the Biscoff spread and condensed milk in a bowl. This helps break down the thick Biscoff spread. If you’re having trouble mixing it, you can warm up the mixture in the microwave or stove-top (as long as you let it cool before the next step).

You can mix the two ingredients with an electric whisk, or just a spoon.

Two image collage of mixing the condensed milk and biscoff spread in a bowl.

Next, add the whipping cream to a large bowl and whip using an electric beater or mixer. You can also whip it up by hand, but it will be very tedious. The cream is ready when it reaches soft peaks. If your cream is runnier, your ice cream will still work, but it will be a little denser.

Then add your Biscoff mixture and whisk the mixture together. The mixture may deflate a little which is fine. Eventually, you’ll have a delicious Biscoff mixture with the texture of mousse.

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.

Four image collage of how to make vegan ice cream with no machine.

Freezing the ice cream

Finally, pour the Biscoff ice cream into a freezer-safe container and freeze.

If you’d like extra Biscoff flavor and texture, you can add half of the ice cream to your container then swirl through some Biscoff spread and/or cookies. Add the remaining ice cream and repeat with additional spread/cookies.

Two image collage of spooning the thick ice cream into a loaf pan.

Serving the ice cream

This no-churn ice cream is quite decadent and wonderful by itself in a bowl or in a cone. However, you can use it in ice cream sandwiches, or as a side to your favorite dessert!

Close up of ice cream scoops in loaf pan.

Customizing this recipe

Can I mix in any other ingredients?

Yes, for extra depth of flavor, you can mix in some vanilla extract or salt! I love serving the ice cream with extra Biscoff cookies, as it reminds me of cookies and cream ice cream.

For an extra indulgent dessert, you can add chocolate chips!

Can I omit the Biscoff?

If you’d like to make vegan vanilla ice cream, omit the Biscoff and reduce the whipping cream to 1 1/2 cans (600g).

Close up of biscoff ice cream scooped into bowl with a drizzle of biscoff.

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No churn vegan biscoff ice cream in a loaf pan with scoop of creamy ice cream coming out.
5 from 4 reviews

Vegan Biscoff Ice Cream (no-churn)

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!

Ingredients

Optional add-ins

Instructions 

  • Combine 1 cup (200g) of 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 chilled whipping cream to a bowl and whip until soft to firm peaks form. Add the biscoff mixture to the bowl and whip until combined.
  • Pour all the Biscoff ice cream mixture into a freezer-safe tin or container and smooth the top. For added texture/flavor, pour half of the mixture into a container, swirl through some of the remaining Biscoff spread and cookies, and then repeat with the remaining ice cream mixture and spread/cookies.
  • 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!

Notes

  1. This recipe works well with a runny dairy-free whipping cream (such as Flora, Elmea, Country Crock etc) or coconut/oat canned whipping cream.
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