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 coconut milk and condensed coconut milk (for the last two ingredients I’m using Nature’s Charm brand). Make sure to chill the cans of evaporated and 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 spring water to ensure that the taste stays really pure but if not available you can also use regular tap water. A little bit of whiskey is added because it really helps with the creaminess of the ice cream. There’s no taste of alcohol in the ice cream however.
If you want to make this ice cream safe for children you can leave the alcohol out. Just make sure to otherwise stick to the process and put the mixture in the fridge to cool it down before transforming it into ice cream. This will help with the creaminess.
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 Bean 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 coconut milk chilled
- 240 ml (1 cup) spring water chilled
- 160 g condensed coconut milk chilled
- 1/16 tsp salt
- 1/4 tsp vanilla powder
- 20 ml (4 tsp) whiskey
- 120 g Biscoff spread
Optional add-ins:
- 30 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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