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No-Churn Dulce de Leche Biscoff Ice Cream

Spiced Biscoff cookies and rich dulce de leche are an irresistible addition to this easy-to-make No-Churn Dulce de Leche Biscoff Ice Cream!

overhead view of No-Churn Dulce de Leche Biscoff Ice Cream in a metal loaf pan

I’d never really been a big fan of making ice cream until I discovered no-churn ice cream. I love how simple it is to make, and I love its soft texture. And the flavors you can make are endless!

This No-Churn Dulce de Leche Biscoff Ice Cream combines two of my favorite flavors – Biscoff cookies and dulce de leche. The rich dulce de leche and the spiced cookies are such a wonderful pair. I’m so smitten with it! I’m fairly certain I’ve not paired those together previously, and now I can’t stop thinking of all the ways to feature that flavor combination in other treats!

No-Churn Dulce de Leche Biscoff Ice Cream served in colorful bowls

For something a little different, I added some sour cream to the base ice cream. We have a local ice cream shop that has a ridiculously good sour cream ice cream, so I was inspired to try it myself. While the flavor of the sour cream is not overwhelming, it does give the ice cream a little tangy bite. If you don’t have sour cream or just prefer not to use it, then you can just substitute more heavy cream in its place.

Stirred into that delicious vanilla ice cream is a whole bunch of crushed Biscoff cookies. How many cookies you use and how finely you crush them is a matter of preference. I’ve listed a ballpark amount in the recipe to give you a rough idea of how much to use. Honestly, I just toss some in a zip top bag and take out any frustrations I might have on that bag to get them crushed. I like ending up with fine crumbs as well as some larger pieces. I also like the look of sprinkling some crumbs on top of the ice cream, so set some aside if you want to do that as well.

bowls of No-Churn Dulce de Leche Biscoff Ice Cream with a metal pan of remaining ice cream in the background

Similarly with the dulce de leche, you can use a little more or less than listed in the recipe if that suits your tastes. In all honesty, I don’t always take the time to measure it accurately. The dulce de leche is swirled into the ice cream just before it all goes into the freezer. To get a good swirl, I prefer to work in layers. Add about half of the ice cream to the container, dollop about half of the dulce de leche over the top, and use a thin knife or spatula to swirl it together. Then repeat with the remaining ice cream and dulce de leche.

I don’t like to throw around terms like “favorite” very often. As much as I bake and make sweet treats, there’s just always something new to take a coveted favorite spot. But I must say that this may very well be my favorite ice cream. The combination of flavors plus the simplicity of making it really rocket it to the top of my list!

More No-Churn Ice Cream Recipes

No-Churn Dulce de Leche Biscoff Ice Cream

Yield 10 to 12 servings
Prep Time 10 minutes
Additional Time 5 hours
Total Time 5 hours 10 minutes

Rich dulce de leche and spiced Biscoff cookies make this no-churn ice cream a dream!

overhead view of No-Churn Dulce de Leche Biscoff Ice Cream in a metal loaf pan


  • 14 ounces (397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 & 1/2 cups (355ml) heavy cream
  • 1/2 cup (113g) sour cream
  • 3/4 cup (225g) dulce de leche
  • about 3/4 cup crushed Biscoff cookies (roughly 113g, about 14-15 cookies)


    1. Place a 9"x 5"x 3" metal loaf pan or other similarly sized container in the freezer.
    2. Whisk together the condensed milk, vanilla, and salt in a large bowl.
    3. Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until soft peaks form. Add the sour cream, and mix just until combined. 
    4. Fold about 1 cup of the whipped cream mixture into the condensed milk mixture. Transfer that mixture to the whipped cream, and gently fold until combined. Stir in the cookie crumbs. If you like, reserve a tablespoon or two of crumbs for the top of the ice cream.
    5. Transfer about half of the mixture to the chilled loaf pan. Dollop about half of the dulce de leche over the top of the ice cream, and use a thin knife or spatula to swirl. Add the remaining ice cream mixture and repeat the addition and swirling of the remaining dulce de leche. If you reserved any cookie crumbs, sprinkle them over the top of the ice cream.
    6. Cover tightly and freeze for 5 hours, or until the ice cream has a scoopable texture.


Look for dulce de leche alongside other spreads, in the international section, or with the ice cream toppings.

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No-Churn Dulce de Leche Biscoff Ice Cream

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