This vegan Biscoff ice cream is the perfect way to enjoy your favourite caramelised cookies in the summer! With just four ingredients, this no churn ice cream is quick and easy to make.
What is Biscoff?
They’re caramelly, crunchy and slightly spiced biscuits. And the best thing is – they’re accidentally vegan!
I arrived a bit late to the biscoff party. All my vegan friends had been sharing pictures of their biscoff creations and I had no idea what all the fuss was about… Until I realised they were what I knew as Speculaas or windmill cookies, which I used to love on my travels in the Netherlands. In America, they’re also known as the ‘airline cookie’.
There’s also a spreadable version of the cookies. And there’s kind of a fun story about how it was created. In Belgium, people started to put biscuits on their bread! A Belgian mum decided to create a recipe for a spread made with the biscuits and entered a reality TV completion with her invention. She got to the final, and then later worked with the Lotus brand to make the Biscoff spread that is sold around the world today!
All you need to make this vegan biscoff ice cream is:
- Frozen bananas
- Plant milk
- Biscoff spread (that’s cookie butter to our US friends)
- And Biscoff biscuits
You can taste the bananas a bit, but they combine wonderfully with the caramelized flavour of the biscoff. It’s kinda like frozen banoffee pie!
Once you get into the habit of freezing those ripe brown, surplus bananas you’ll never need to throw one away again! It’s so easy to always have frozen bananas on hand whenever you fancy making a smoothie, banana bread, or this cookie butter ice cream!
You don’t want to put bananas whole in the freezer, always peel them first.
The quickest way is to simply peel and put them straight into an airtight container in the freezer.
Alternatively, freeze whole peeled bananas or cut into slices on a tray lined with parchment paper and freeze until hard. Transfer into a container for long term storage. Freezing separately on a tray first means they don’t all freeze together in one lump.
1 medium banana = 100g, 3.5oz or just under ½ cup of banana slices
Step by step
STEP 1 – Put all the ingredients into a food processor (or a high power blender)
STEP 2 – Process until smooth. Scrape down the sides as necessary.
STEP 3 – You can eat it immediately when the texture is still soft, or transfer it into a container.
STEP 4 – Freeze for a couple of hours to get a firmer, scoopable texture.
Serving and storage
This recipe makes 4 scoops. You can easily adjust the servings in the recipe card to suit you. You’ll find it easiest to use a minimum of two bananas, so that it has a good volume to blend up well.
We recommend eating this vegan Biscoff ice cream on the same day you make it, as it becomes less creamy the longer it stays frozen.
If you leave it in the freezer for longer, leave it out for around 10 minutes to soften up and become more scoopable. (I know the waiting is tricky!)
Serve with extra biscuits on top, and a drizzle of warmed up spread for an extra decadent biscoff ice cream experience!
Want more indulgent sweet treats? Try our other vegan desserts!
Our Chocolate Nice Cream also goes really well with this Biscoff ice cream.
Sophie & Paul
Vegan Biscoff Ice Cream
- Place all the ingredients in a food processor or high speed blender.
- Blend until smooth. Pause to scrape down the sides if necessary.
- Either enjoy immediately, or transfer to a covered container and freeze for a couple of hours for a more firm, scoopable texture.
- Top with extra biscuits and a drizzle of warmed up spread for the ultimate biscoff experience!