Biscoff Swirl Coffee Ice Cream

Ice cream is a big deal in our house. Open our freezer at any given time, and you’ll find at least four pints in different flavors to satisfy every picky eater under our roof. And honestly, I’m just as picky. I hate plain ice cream—chocolate, vanilla, coffee ice cream,—you name it. Don’t get me wrong, I’ll happily plop a scoop of vanilla on top of pancakes, brownies, or cookies. But on its own? No, thank you.

But the thing is, I love coffee, and my husband adores coffee-flavored things even though he’s not much of a coffee drinker. So I thought, why not make coffee ice cream—but not just any plain, boring coffee ice cream. I wanted something with a delicious twist so I combined two of my favorite things on earth: Biscoff and coffee.

If you’re all about that strong, creamy coffee ice cream without any extras, I’ve got good news: you only need three ingredients—cream, condensed milk, and instant coffee. But for those adventurous souls like me, with just a couple of extra ingredients, you can create the most spectacular and indulgent Biscoff swirl coffee ice cream that you’ll be completely hooked on.

Oh, and a fun tidbit—my ice cream maker decided to give up halfway through the churning process. So, I had to resort to the bowl-over-ice method and whisk it by hand to get the right texture. This means you can absolutely make this recipe without an ice cream maker. It’s still warm enough outside for ice cream, so let’s seize the moment!

Ingredients

For the coffee ice cream base:

• 600 ml heavy cream (chilled)
• 450 g sweetened condensed milk (chilled)
• 15 g instant coffee granules dissolved in a splash of hot water

For the Biscoff swirl:

• 150 g Biscoff spread
• 1–2 tablespoons milk (to loosen the spread)

Optional topping:

• Crushed Biscoff cookies (especially if you’re serving in bowls)

Instructions

First things first, make sure your cream and condensed milk are well chilled. It helps achieve that perfect ice cream texture we’re aiming for.

In a small bowl, dissolve the 15 g of instant coffee in a little hot water to make a strong coffee concentrate. Let it cool slightly.

In a large mixing bowl, combine the chilled heavy cream, condensed milk, and the dissolved coffee. Mix everything together until it’s well combined.

Churning the Ice Cream

With an ice cream maker: Make sure the bowl of your ice cream maker has been in the freezer for at least 12–16 hours. Pour the mixture into the machine and churn according to the manufacturer’s instructions, usually about 20–30 minutes, until it reaches a soft-serve consistency.

Without an ice cream maker: Fill a large bowl with ice cubes. Place a smaller stainless steel bowl on top, ensuring it’s in contact with the ice. Pour your ice cream mixture into the smaller bowl. Using a hand mixer or whisk, beat the mixture while occasionally rotating the bowl to promote even freezing. Keep at it until you reach a thick, soft-serve consistency.

In a separate bowl, mix the 150 g of Biscoff spread with 1–2 tablespoons of milk to loosen it up. You want it to be pourable but do not heat it—it can mess with the ice cream’s consistency.

Pour half of your coffee ice cream into a freezer-safe container (a rectangular loaf pan works great, but I used a square lasagna dish because that’s what I had). Drizzle half of the Biscoff mixture over the ice cream. Add the remaining ice cream on top, followed by the rest of the Biscoff drizzle. Use a knife or skewer to gently swirl the Biscoff through the ice cream. Don’t overmix—you want those lovely swirls and pockets of Biscoff goodness.

Freeze

Cover your container to prevent ice crystals from forming. Pop it into the freezer for at least 12–16 hours. Because this ice cream is thicker than usual, it takes longer than the typical 6–8 hours to set properly.

When you’re ready to indulge, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones. If you’re not planning to use cones, feel free to top with crushed Biscoff cookies for extra crunch.

So there you have it—a coffee ice cream that’s anything but boring. The combination of strong coffee and creamy Biscoff swirls creates a flavor explosion that’ll make you wonder why you’d ever settle for plain ice cream again. Give it a try, and let me know if you get as hooked as I did!