These homemade No-Churn Biscoff Ice-cream sandwiches feature a 3 ingredient biscoff ice cream sandwiched in between Lotus biscoff cookies. They’re super easy to make, completely dairy-free and vegan, and you only need 4 ingredients! Perfect easy treat for Summer!
No-Churn Biscoff Ice-cream Sandwiches
As I am writing this, we are currently having a heatwave here in the UK. It’s far too hot to even think about turning on the oven, so I wanted to make something quick, simple, no-bake and refreshing. Nothing is better for cooling down on a hot, sunny day than like some ice-cream. If you know me, you’ll know how much I love Biscoff so i couldn’t think of anything more perfect than to make some homemade vegan friendly no-churn Biscoff ice-cream sandwiches. You can make these sandwiches within minutes, store in the freezer for when you want a cold icy treat. Plus, you can make them gluten-free by using gluten-free cookies, my favourites are the Nairn’s Gluten-free Caramelised Biscuits.
Looking for more Biscoff desserts? Check out my :
- Vegan Biscoff Brownies
- No-Bake Biscoff Cheesecake Bars (viral)
- Vegan Biscoff Babka
- Easy Biscoff Crumbl Cookies
- No-Bake Biscoff Tiramisu
- Viral Biscoff Puff Pastry Swirls
What is Biscoff?
Biscoff is a sweet caramelised biscuit, originally known as speculoos created by Lotus. They created it as a pairing to go with a cup of coffee as it features warm cinnamon / sugar notes and a satisfying crunch. The same spiced cookies are ground into a irresistible creamy spread, called Biscoff spread or cookie butter which tastes like spiced caramel and can be spread on cookies, piped in cupcakes, baked with, or enjoyed straight from the jar with a spoon (I wont judge you if you do that – haha).
Why you’ll love this recipe
- Delicious : These ice cream sandwiches are absolutely delicious! They’re crunchy, creamy, cooling and are filled with Biscoff flavour!
- Vegan : This recipe is completely vegan / dairy-free, using dairy-free whipping cream and vegan condensed milk. The Biscoff cookies are also vegan!
- Super easy to make : these can be whipped up in under 10 minutes, all you need to do is allow them to freeze, then slice, tuck in and enjoy!
- You only need 4 simple ingredients : Whipping cream, condensed milk, biscoff cookies and biscoff spread are all thats needed to make these irresistible ice-cream sandwiches!
- Great for storing : These ice-cream sandwiches are a great snack to make and keep in the freezer so you can enjoy them for the next few weeks, or whenever you fancy a sweet treat.
Ingredients you’ll need
This recipe only contains 4 simple ingredient, which you may possibly already have in your kitchen pantry / cupboard. If not, I have listed them below! You’ll find the full written recipe, ingredients and quantities in the recipe card at the bottom of the page.
- Biscoff cookies : You’ll want to use regular sized biscoff cookies to make the sandwich cookie. You’ll use 2 per ice-cream sandwich.
- Biscoff spread : You can either choose smooth or crunchy spread. I opted for smooth to make the ice-cream melt in your mouth, but it’s completely up to you and your personal preference.
- Whipping cream : Make sure to use a dairy-free whipping cream which whips up and holds a stiff peak. My favourite and one i couldn’t recommend enough is The Coconut Collaborative Double Cream! It’s super thick and paired with the condensed milk, gives the most delicious, milky ice-cream flavour and texture.
- Condensed milk ” Use a good quality vegan friendly condensed milk. I love Natures Charm Oat or Coconut Condensed milk. Other alternatives are available such as Biona Organic Sweetened Condensed Coconut Milk and Edward & Sons Sweetened Condensed Coconut Milk.
How to make Biscoff ice-cream sandwiches
These bars are super simple to make. I have jotted down a quick overview for you here, and as always you can find the full method and ingredients in the recipe card at the bottom of this page.
- Preparation
Line the base and sides of a 8×8” loose base tin with grease proof paper / parchment paper.
- Lay the cookies in the tin
Arrange a layer of biscoff cookies on the bottom of your lined tin. You can break or cut any biscuits to fit so you have a even layer.
- Make the ice-cream
In a medium sized bowl, add in the whipping cream, condensed milk and biscoff spread. Whip on high speed until thick, this’ll take around 3-5 minutes on high speed. Pour the cream over the layer of biscoff cookies, using a off-set spatula or back of a spoon to make it in a even layer making sure to get right into the corners of the tin.
- Second layer of cookies
Arrange another layer of biscoff cookies on top of the cream. Make sure the base cookies and top cookies match (so when it’s cut you’ll have perfect sandwiches). Freeze to set (preferably overnight).
- Cut into bars
Push the bars out the tin, or lift the ice-cream slab out of the tin by lifting it by the paper overhangs. Use a sharp knife, cut them into bars, serve and enjoy.
Tools you’ll need
This recipe is no-bake, no-churn and best of all, can be made in 1 bowl! I have listed the tools you’ll require to make this delicious icy treat.
- Stand mixer / hand whisk
- Spatula
- Loose base square baking tin (8”x8”)
- Mixing bowl
- Kitchen measuring scales
- Measuring spoons
- Off-set spatula
- Sharp knife
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
No-Bake Biscoff Ice-Cream Sandwiches
- Total Time: Overnight
- Yield: 10 1x
- Diet: Vegan
Description
Easy 4‑ingredient Vegan Biscoff ice‑cream sandwiches – Biscoff cookies sandwiched with homemade ice-cream. No churning or baking required!”
Ingredients
Ingredients
- 2 packs of Biscoff biscuits (500g)
- 420ml of dairy-free whipping cream
- 300g of vegan condensed milk
- 2 tablespoons of smooth or crunchy Biscoff spread
Instructions
- Line the base and sides of a 8×8” loose base/ push up tin with grease proof paper / parchment paper.
- Arrange a layer of biscoff cookies on the bottom of your lined tin, place them with the biscoff logo face down). You can break or cut any biscuits to fit so you have a even layer (refer to video for reference).
- In a medium sized mixing bowl with a electric hand whisk or in a stand mixer bowl with balloon whisk attachment, add in the whipping cream, condensed milk and biscoff spread. Whip this on high speed until thick and holds a peak, this’ll take around 3-5 minutes on high speed.
- Pour the cream over the layer of biscoff cookies, making sure not to move the cookies around too much. Using a off-set spatula or back of a spoon, spread the ice-cream out in an even layer making sure to get right into the corners of the tin. Tap the tin gently on the worktop (this will pop any air gaps / bubbles).
- Arrange another layer of biscoff cookies on top of the cream. You want to make sure the base cookies and top cookies match (so when it’s cut you’ll have perfect sandwiches for holding and you don’t cut through the cookies).
- Place the tin in the freezer and allow to set firm. Anywhere from 6 hours to overnight (preferably overnight!).
- Once the ice-cream feels firm / set, push the bars out the tin, or lift the ice-cream slab out of the tin by lifting it by the paper overhangs.
- Use a sharp knife, cut them into bars.
- Serve and enjoy.
Notes
Store the bars in an air-tight / sealed container in the freezer and enjoy direct from the freezer.
Best enjoyed within 1 week of making.
Any questions about storage, leave in the comments and ill get back to you 🙂
- Prep Time: 10 minutes
- Category: BARS
- Method: No-Bake
- Cuisine: American
wow these are so easy to make and satisfy any sweet tooth!
Made them and can say they taste like normal classic ice cream but free from any dairy!!!!!! REALLY impressed! Thank you for this recipe xox
Made these for my grandsons birthday, hubby now wants this for his birthday instead of cake. These were a hit with my non vegan family. These will be a regular snack for us now. Thank you Holly for sharing. The recipe is super easy and these are incredibly delicious. 5+ stars for sure