Vegan Biscoff ice cream - this rich and creamy dairy free ice cream is easy to make and full of Biscoff cookie butter flavour. The perfect hot weather treat! Or try it with apple pie!
Who else loves Biscoff cookie butter?! I could (and frequently do) eat it straight from the jar by the spoonful; but I also love to use it in baking and desserts.
This vegan Biscoff ice cream is rich and creamy and full of that spiced caramel Biscoff flavour; and it is so easy to make too!
I think it is a great year-round ice cream - it is cooling in the summer, but the lightly spiced caramel flavour would be a perfect match for fruit pies and puddings in the autumn and winter.
What Do I Need To Make Vegan Biscoff Ice Cream?:
Cashews: Soaked and blended with water, cashews make a delicious, rich cream which is perfect for making a smooth and creamy ice cream.
Coconut milk: Full fat tinned coconut milk adds extra creaminess – no light or drinking varieties please!
Xanthan Gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy. Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can just omit it if you don't have any.
Biscoff Spread: Obviously to make Biscoff ice cream we are going to need Biscoff cookie butter spread. I use the creamy variety but as you are going to be blending it the crunchy one will do if you can't get the smooth one. You can also use another type of cookie butter if you can't get Biscoff.
Salt: A little bit of salt really helps to balance the sweetness.
Vanilla Extract: A dash of vanilla helps to enhance the flavour.
Light Brown Soft Sugar: Light brown soft sugar enhances the caramel flavour of the Biscoff but you can swap it for another type of sugar if you prefer. I haven’t tested using maple syrup/agave so I am not sure how swapping for a liquid sweetener would affect the texture. Ice cream needs a certain amount of sugar for the best texture; reducing it could result in a more icy ice cream.
How To Make Vegan Biscoff Ice Cream:
(For ingredients and full instructions see the recipe card below)
First make sure that you have frozen the bowl for your ice cream maker (unless you have one of those fancy self-freezing ones).
Cover the cashews in boiling water and set aside to soak for at least half an hour then drain them well. (You can also soak them in cold water overnight instead).
Place the soaked cashews in a blender along with 250ml of water and blend until very smooth.
Add full fat tinned coconut milk, light brown soft sugar, biscoff spread, xanthan gum (if using), vanilla extract and salt and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.
Pour into a bowl, cover and refrigerate until completely cold. You want the mixture to be fully chilled before you churn it otherwise your ice cream maker might struggle.
Give the chilled ice cream base a good whisk to make sure that it is well blended then churn it in your ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).
Once it has reached soft serve consistency transfer it to a container. At this point you could stir through some roughly broken up Lotus Biscoff biscuits for extra Biscoff flavour if you want.
Place the ice cream in the freezer for a couple of hours to firm up before serving. Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.
What If I Don’t Own An Ice Cream Maker?:
If you don’t have an ice cream maker you can still make this vegan Biscoff ice cream, it just takes a bit more work and the results might not be quite as smooth and creamy, but still delicious!
Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.
Repeat this until it reaches soft-serve consistency.
More Vegan Ice Cream Recipes:
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Vegan Biscoff Ice Cream
- 120 g (¾ cup) raw cashews
- 250 ml (1 cup) water
- 400 ml (14 oz) tin full fat coconut milk
- 200 g (7 oz / ¾ cup + 1 Tbsp) smooth Biscoff spread
- 120 g (⅔ cup) light brown soft sugar
- ¼ tsp xanthan gum (optional)
- 2 tsp vanilla extract
- ½ tsp salt
- Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).
- Place the soaked cashews in a blender along with the 250ml of water and blend until very smooth.
- Add the full fat coconut milk, biscoff, light brown soft sugar, xanthan gum (if using), vanilla extract and salt and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.
- Pour into a bowl, cover and refrigerate until completely cold.
- Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See above for instructions on how to churn it without an ice cream maker).
- Once it has reached soft serve consistency transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.