This vegan, no churn Biscoff and Coffee Ice Cream pairs the deep flavours of coffee with the sweet, caramelised warmth of biscoff. Smooth, creamy, and rich.
I can’t contain my excitement to finally be able to share this recipe!
This is one of the recipes I’ve been holding on to and waiting for the right time to share. Preferably during a long spell of sunny warm days which would have been ideal. But it just didn’t really happen this summer.
Nevertheless here we are, and I can’t keep waiting. In all honesty, you guys shouldn’t have to wait either. Ice cream is acceptable all year around and it really is the answer to 99% of problems.
Biscoff and Coffee Ice Cream (no churn)
This is a Biscoff and Coffee Ice Cream, and I’m going to be totally honest with you. I think this might just be the best ice cream I’ve ever made.
Yes, I think it’s marginally even better than my Pistachio Ice Cream. And as a lover of all things pistachio, I can’t quite believe I’m saying that.
This ice cream is rich, smooth, creamy, and so well balanced. The depth from the coffee adds a dimension to this ice cream that is totally unparalleled. It entwines with the caramelised warmth of the biscoff, creating something that’s incredibly moreish and additive.
I forgot to mention, there are literally chunks of biscoff biscuits running through this ice cream. Need I say more?
What is biscoff? (Also known as speculoos)
Biscoff are cookies that have a crisp, almost shortbread like texture. They’re dark brown/golden biscuits with a very distinct aroma that’s actually really pleasant and inviting.
They have a deep caramel flavour with warmth coming from cinnamon. These biscuits are great dunked in coffee!
Biscoff is also available as a spread, or rather a cookie butter. And this spread is available in both the smooth and crunchy varieties. The spread basically tastes like a thick creamy version of the biscuits.
We’ll be using both the biscuits AND the spread here.
Do biscoff and coffee actually go together?
Yes they absolutely do. I genuinely think they’re meant to go together, and in fact they easily make for one of the best combinations.
The coffee adds depth and bitterness which balances the caramelised sweetness, warmth, and spice from the speculoos/biscoff biscuits. Imagine a caramelised cinnamon coffee, it’s along those lines but even better.
If you ever have a pack of biscoff biscuits near you, make yourself a coffee and dunk away. You won’t regret it, it’s a life changing moment.
YES this ice cream is VEGAN and you would never be able to tell!
This is a totally VEGAN ice cream, and it’s mind-blowing just how creamy and rich it is. It has the exact same texture as any other no churn dairy based ice cream, if not even better.
It’s a coconut based ice cream as coconut contains the necessary fat that can be whipped to incorporate air. It also sets once frozen similarly to double or heavy whipping cream. Making it the perfect substitute.
I’ve not found any other plant based alternative to provide results as good as coconut.
Can we taste the coconut in this Biscoff and Coffee ice cream?
For anyone with a coconut aversion, don’t worry about tasting the coconut here. It mellows out and virtually disappears into the background as the biscoff and coffee are such strong flavours.
And YES this is also a vegan NO CHURN ice cream recipe!
So not only is this ice cream vegan, it’s also a no churn recipe too! Which is perfect for anyone like myself who doesn’t have an ice cream machine.
It’s a simple case of whisk it all together, pour into a container, and freeze. It really is as easy as that.
Other variations of this Vegan Ice Cream you could make
If you’re not a coffee fan you could leave it out and make a vegan no churn biscoff ice cream instead.
Similarly if you’re not a fan of biscoff, you could leave it out make a vegan no churn coffee ice cream.
But the base ingredients are really versatile, and you could very easily add in some vanilla bean paste, or pistachio paste, or even some pureed mango.
I have plenty of ice cream variations I make, let’s just hope for some more sunny weather so I can get round to making them and sharing them!
This Biscoff and Coffee Ice Cream only requires a handful of ingredients
I’ll cover the main ones below but the full recipe can be found at the end of the blogpost
- Coconut milk – try and find a tin with the highest percentage of coconut. I’ve used a tin with 82% coconut here as well as another with 65% as this was what I had on hand. The higher the coconut percentage, the better the final texture of the ice cream
- Lotus biscoff spread – the smooth variety
- Vegan condensed milk – any will work, I’ve used coconut condensed milk here which I absolutely love
- Instant coffee – your favourite instant coffee or espresso powder will work. It’s a key flavour so make sure it’s one you really enjoy
The KEY tips to getting this ice cream perfect
- Refrigerate the coconut milk over night – this is the only way to ensure you’re getting just the coconut cream
- Use a coconut milk with a high coconut % – this will provide a better and thicker coconut cream which will lead to a creamier ice cream
- Use condensed milk, not evaporated milk – these are two separate things so make sure you use condensed milk. It acts as an invert sugar which provides smoothness and creaminess whilst preventing the ice cream from freezing into a solid block
How to make this Biscoff and Coffee Ice Cream
1) Spoon the coconut cream from the top of the tin of coconut milk into a large mixing bowl. Make sure to refrigerate the coconut milk tins overnight as this will allow the cream to set at the top of the tin allowing for easy separation
2) Also add in the biscoff spread
3) Whisk the coconut cream and biscoff together, it will whip up beautifully like whipped cream
4) It will whip up to a medium to firm peak
5) Pour in the coconut condensed milk or any plant based condensed milk of choice
6) Then add in the cooled instant coffee, it will be very concentrated!
7) Give the biscoff and coffee ice cream mixture a good final whisk until everything is incorporated and smooth
8) And then pour in all the crushed biscoff cookies. Make sure to leave them chunky, if they’re too fine they won’t provide any texture
9) Fold the crushed biscuits into the ice cream mix with a spatula
10) Pour the ice cream mixture into a 2lb loaf tin or any freezer safe container
I like to then place a strip of baking paper on top in contact with the surface of the ice cream, followed by a wrap of cling film all around. This helps to prevent ice crystals or freezer burn from forming on top.
Frequently asked questions
What’s the best way to store the Biscoff and Coffee Ice Cream?
Keep it in the freezer, and keep a layer of baking paper in contact with the surface of the ice cream, followed by a lid or cling film. This will prevent ice crystals from forming.
How long can this ice cream be kept?
This biscoff and coffee ice cream will last in the freezer for up to 2 months.
If we wanted to make a dairy version of this ice cream, how would we do that?
You would substitute the coconut cream for 450ml double or heavy whipping cream. And the coconut condensed milk would be substituted for around 300ml of regular condensed milk. The coffee can be made with regular dairy milk.
Will this Biscoff and Coffee Ice Cream work in an ice cream maker?
Yes, if you have access to one you can absolutely make this recipe in an ice cream maker.
If you enjoyed this recipe
Please do let me know! Leave a review and a rating below, I’d love to know how you got on.
Until then, happy ice cream making!
- 800ml coconut milk from a can, preferably 70% coconut and above
- 250ml coconut condensed milk, or an alternative of choice
- 200g smooth biscoff spread
- 125g biscoff biscuits, roughly crushed
- 50ml soy or oat milk
- 25g instant coffee
- 1/4tsp salt
- Place the tins of coconut milk into the fridge overnight, this will allow the the cream to set at the top of the tin
- Start by heating the soy or oat milk either in the microwave or on the stove. Once hot, remove from the heat and add the instant coffee. Gently stir to ensure the coffee is fully dissolving. Allow to cool completely
- After refrigeration, spoon only the thick coconut cream into a large mixing bowl, then add in the biscoff spread
- Whisk with an electric whisk until creamy and thick. It will whip up to a medium to firm peak
- Pour in the coconut condensed milk, instant coffee, and add the salt. Whisk once more until incorporated and smooth
- Fold in the crushed biscoff cookies using a spatula until evenly distributed
- Pour into a 2lb loaf tin or any freezer safe container. I like to then place a strip of baking paper on top in contact with the surface of the ice cream, followed by a wrap of cling film. This helps to prevent ice crystals on the surface of the ice cream
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 292Total Fat 24gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 196mgCarbohydrates 20gFiber 2gSugar 9gProtein 3g
This is an automated calculation and hence may not be entirely accurate.