Go Back
+ servings
No churn vegan biscoff ice cream in a loaf pan with scoop of creamy ice cream coming out.
Print Recipe
5 from 3 votes

Vegan Biscoff No-churn Ice Cream

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!
Prep Time10 minutes
Cook Time0 minutes
Freezing Time4 hours
Total Time4 hours 10 minutes
Cuisine: American, Australian, British, Vegan
Servings: 12 scoops
Author: Anthea

Ingredients

Optional add-ins

Instructions

  • 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!

Nutrition

Serving: 1 scoop | Calories: 258kcal | Carbohydrates: 32g | Protein: 2g | Fat: 13g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 11mg | Fiber: 1g | Sugar: 23g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!