I’ve discovered the Belgian Speculoos cookies or Biscoff as it’s known in the US, when I moved to France, and I have been hooked ever since!
And this super easy ice cream is the perfect way to use up you favorite cookies to whip up a delicious summer dessert in no time at all and without an ice cream machine!
No-Churn Biscoff Cookie Ice Cream
No-churn ice cream is really the best invention ever! It has become my go-to dessert for hot summer days, and the flavors you can create with the basic recipe of cream and condensed milk are truly endless!
This no-church ice cream recipe only has the basic two ingredients and the third one if the cookies all crumbled up in thin and chunky pieces. YUM!
You can basically add any sort of cookie here, I just happened to have Biscoff at hand and needed to use up a few that had gone a little stale in the cookie jar. You’re going to crush them in the food processor and use the crumbs, so it doesn’t really matter that mots of the cookies are a little past their crunchy best.
To top it all off, I added extra chunks of Biscoff cookies that I crumbled with my hands to have an extra crunchy texture to my ice cream.
You can add all sorts of add-ons at this stage. Think chocolate chips, broken candy pieces, peppermint, dried fruits, fresh chopped fruit, caramels, meringues, etc.
This ice cream is rather sweet so I think it pairs really well with tart, fresh fruit. Or you can also serve it with a fresh fruit coulis if you like!
My kids and I love Biscoff cookies and this was a real treat for us, even if it was a rather indulgent treat! 😋