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
- 1 ½ cups (300g) Biscoff spread
- 1 x can (320g) dairy-free sweetened condensed milk
- 2 x cans (800g) dairy free whipping cream chilled overnight (note 1)
Optional add-ins
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 x Biscoff cookies
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
- This recipe works well with a runny dairy-free whipping cream (such as Flora, Elmea, Country Crock etc) or coconut/oat canned whipping cream.