Homemade No-Churn Ice Cream with Biscoff and Dulce de Leche Swirl

Compiled by the editorial desk with reference to the original recipe and its instructions.

For home bakers seeking a frozen dessert that skips the ice cream maker, a new recipe combines the spiced crunch of Biscoff cookies with the caramel depth of dulce de leche. The no-churn method, which relies on whipped cream and sweetened condensed milk, produces a soft, scoopable texture without the need for churning. The recipe yields a 9x5-inch loaf pan of ice cream, enough for about eight servings, and can be customized with more or fewer cookie crumbs and dulce de leche to suit individual tastes.

The base of the ice cream starts with 14 ounces (397 grams) of sweetened condensed milk, whisked with a teaspoon of vanilla extract and a quarter-teaspoon of salt. Separately, 1.5 cups (360 ml) of heavy cream is whipped to soft peaks, then blended with half a cup (113 grams) of sour cream. The sour cream, an unconventional addition, lends a subtle tang that balances the sweetness of the other ingredients. According to the recipe developer, the idea came from a local ice cream shop known for its sour cream flavor. For those who prefer to omit it, an equal amount of heavy cream can be substituted.

After folding the cream mixture into the condensed milk, about three-quarters of a cup (approximately 113 grams) of crushed Biscoff cookies—roughly 14 to 15 cookies—are stirred in. The cookies can be crushed to any consistency, from fine crumbs to larger chunks, depending on preference. The recipe suggests reserving a tablespoon or two of crumbs for garnishing the top before freezing.

Swirling in the Dulce de Leche

Dulce de leche, a caramelized milk spread also known as “milk jam,” is swirled into the ice cream just before freezing. To achieve a distinct swirl, the recipe recommends layering: half of the ice cream mixture is spread into a chilled loaf pan, half of the dulce de leche (about 225 grams total) is dolloped on top, and a thin knife or spatula is used to gently swirl it. The process is repeated with the remaining mixture and dulce de leche. The amount can be adjusted to taste, and the recipe notes that precision is not essential.

Once assembled, the pan is covered tightly and frozen for at least five hours, until the ice cream reaches a scoopable texture. To prevent ice crystals from forming, the recipe suggests pressing a layer of plastic wrap directly onto the surface before sealing the container. Homemade ice cream, lacking the preservatives of commercial versions, is best consumed within two weeks.

The recipe developer, who admits to being selective with the word “favorite,” describes this as a top contender among her creations, citing the combination of flavors and the simplicity of the no-churn method. The recipe is part of a larger collection of no-churn variations, including churro, blueberry cheesecake, butter pecan, and an “all the cookies” version, all of which require no special equipment.

For those new to no-churn ice cream, the process is straightforward: whip cream, fold in condensed milk and flavorings, and freeze. The result is a creamy, dense dessert that rivals churned versions. The recipe also notes that dulce de leche is commonly found alongside other spreads, in the international section of grocery stores, or with ice cream toppings.