Biscoff Caramel Cold Brew Ice Cream

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This bold and refreshing treat uses two bowls, is no-churn, and easy as can be! In celebration of my first cookbook release, this Biscoff Caramel Cold Brew Ice Cream was born and compliments so many flavor combinations that are in the book. I hope you love it!

I just released my first cookbook and I couldn’t be more proud or excited!! I absolutely love each and every recipe housed within the pages of my book, and in celebration of it’s release, I created an all new no-churn ice cream recipe! This Biscoff Caramel Cold Brew Ice Cream starts with a bold cold brew ice cream base, and is swirled with homemade caramel sauce + melted cookie butter. It is topped with crushed Biscoff cookies, and is truly a bold and flavor-packed treat. Grab your copy of Easy No Churn Ice Cream (in stores now!) by tapping the title link and ordering it from your favorite retailer. Your support means so much and I am so humbled by the wonderful feedback that I’ve already received!

What you’ll need to make this Biscoff Caramel Cold Brew Ice Cream:

Heavy cream

Sweetened condensed milk

Half and half

Cold brew concentrate (2x is what I used. I love the Trader Joe’s brand or this Stumptown one)

Pure vanilla extract

Caramel sauce (my homemade recipe is truly the best! Only 3 ingredients + about ten minutes to make!)

Cookie butter

Biscoff cookies, 6-8, crushed

The Base

When I was ordering ice cream the other day, I came across a caramel cold brew that I wanted to try. While the ice cream itself was a great consistency, I was disappointed at the lack of cold brew and caramel flavors. I set out to create this no-churn recipe that would have a strong cold brew flavor in its base, and plenty of incredible mix ins. This Biskoff caramel cold brew ice cream base is made of heavy cream, sweetened condensed milk, half-and-half, cold brew concentrate, and pure vanilla extract. These five simple ingredients create incredibly delicious cold brew coffee ice cream that you can enjoy either on its own or with plenty of mix ins.

The Mix Ins

I love a good chunky ice cream! The more mix ins the better, but if you are one for a smoother texture, you can limit the amount of mix ins or eliminate them all together. I love the cookie butter and caramel flavor with the cold brew, but if you wanted to keep it smooth, you could omit the Biskoff cookies and just swirl in the cookie butter and the caramel. Any way you go, this is a flavor packed combination that is sure to please the coffee, cookie, and ice cream lovers in your life.

The Dietary Substitutions

I love providing dairy and gluten substitutes so anybody can enjoy my desserts! Below is a list of tried and true dairy subs that I’ve used and loved.

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Use this is the homemade caramel recipe in place of dairy butter.

Silk Dairy Free Heavy Cream and dairy free half and half are both great options for replacing dairy in the ice cream base. I have used both and the texture is identical to their dairy counterparts. You can also use the heavy cream in the homemade caramel recipe.

Nature’s Charm makes a sweetened condensed coconut milk that is a great non-dairy alternative to the sweetened condensed milk.

Lotus Biscoff cookies and cookie butter contain no dairy or animal byproducts so they are vegan.

I really hope you love this recipe, and if you love ice cream (especially of the easy, no-churn variety!), check out my brand new cookbook, Easy No Churn Ice Cream!

XO,

Heather