When I started creating my own vegan ice cream at home all the flavours were so good that I couldn’t pick just one which would be my definite favourite. Well, all that changed when I created this vegan Biscoff ice cream! If you make only one ice cream from my repertoire, I recommend you choose this one. It’s incredibly delicious.
The base for my vegan Biscoff ice cream are cashews, evaporated oat milk, evaporated coconut milk and sweetened condensed coconut milk. Make sure to chill the cans of evaporated oat milk, evaporated coconut milk and sweetened condensed coconut milk in the fridge before using them in the ice cream. For best results chill the ice cream mixture in the refrigerator for a couple of hours or overnight before turning it into ice cream. Cold ingredients help the ice cream freeze faster which prevents ice crystals from forming.
I use evaporated oat milk, evaporated coconut milk and sweetened condensed coconut milk from Nature’s Charm brand that I love and use in many other recipes.
My vegan Biscoff ice cream is incredibly creamy also thanks to the addition of emulsifier soy lecithin and stabiliser guar gum which prevent ice crystals from forming in the ice cream.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious vegan ice cream recipes:
- Vegan Vanilla Ice Cream
- Vegan Chocolate Ice Cream (and Chocolate Orange Ice Cream)
- Vegan Peanut Butter Cup Ice Cream
Vegan Biscoff Ice Cream
Ingredients
- 120 g cashews
- 120 ml (1/2 cup) evaporated oat milk chilled
- 120 ml (1/2 cup) evaporated coconut milk chilled
- 480 ml (2 cups) cold water
- 140 g sweetened condensed coconut milk chilled
- 240 g Biscoff spread
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/3 tsp soy lecithin
- 1/4 tsp guar gum
Optional add-ins:
- 60 g Biscoff spread melted
Instructions
- Make sure to put the ice cream maker container in the freezer at least 12 hours before you start making ice cream. For best result chill in the freezer also the container in which you will store the ice cream.
- Add all ingredients for the ice cream in a blender and mix well together. Make sure the mixture is really smooth.
- For best results chill the mixture in the refrigerator for a couple of hours or overnight before proceeding.
- Take the mixture out of the refrigerator and give it a stir. When the ice cream machine is running, pour the mixture into the ice cream machine. Churn according to the directions.
- If using additional Biscoff spread to drizzle in the ice cream, melt Biscoff spread over low heat then leave it to cool completely (but not so long that it hardens again).
- After ice cream is made in the ice cream machine take it out and transfer it to a freezer-safe container. If adding additional Biscoff spread, put 1/3 of the ice cream in a container, then make a drizzle with 1/3 of melted Biscoff spread. Put a second 1/3 of the ice cream in a container, again drizzle with 1/3 of melted Biscoff spread. Repeat the same with the last 1/3 of ice cream and melted Biscoff spread. Seal the container and put it in the freezer for a couple of hours so that the ice cream hardens even more.
- Serve this Biscoff ice cream with additional drizzle of melted Biscoff spread, with crushed or whole Biscoff cookies, eat it as it is, make a Biscoff banana split with it or transform it into Biscoff milkshake.
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