Biscoff Meringue Ice Cream (No Ice Cream Maker, No Sweetened Condensed Milk, No Banana)

I know many of you may be relatively new readers at Wallflour Girl. If so, welcome back! I’ve had the opportunity to meet and chat back & forth these past weeks with so many amazing bloggers like Karen, Allison, Courtney, Matt, Monet, Rachel, and Zainab, who are all gems (you need to check out their blogs now, pronto!). Meeting new faces and writing voices is possibly my favorite part of being a desserts blogger, so please stay to say hi because I’d love to meet (or simply hear from) you!

But let’s be real. My other favorite part is probably your favorite part of blogging, too. And that’s the ice cream.

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How many of you out there don’t own an ice cream machine? Is your hand raised like mine is? It’s officially summer and I’m not sure whether this is a good thing, but hey…welcome to the no-churn club!

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As a homely dessert maker with little need for appliances (and let’s be frank–even less money with which to buy them), I never invested in an ice cream machine. For me, that’s a good hundred bucks or more that I could be spending on minor other things like, oh, I don’t know, food and shelter and clothing and books.

So while I love all the wonderful ice cream recipes swirling around the internet these days as a hot summer blossoms upon us, I’m always a little crestfallen when I click through and see the line: “Place all ingredients in ice cream maker and freeze according to manufacturer’s instructions.”

I mean, that’s like telling me that Winnie the Pooh at Disneyland isn’t actually a real character, but simply a disgruntled high school student stuffed into a suffocatingly hot suit. Where’s the magic in that?

Biscoff Meringue Ice Cream gif

The other thing you’ll see a lot of are the “quick” or “no-churn” ice cream recipes that get you all excited (“yay, that’s me!”) and then plummet your hopes faster than a 50-pound anchor tied to your leg and thrown into the blackest ocean.

Often I find a promising “no ice cream maker ice cream maker” recipe only to find myself staring at weird ingredients that don’t belong in ice cream (banana, sweetened condensed milk, avocado)–in other words, recipes that call themselves ice cream and pointedly are not ice cream. Sure, a rose by any other name would smell just as sweet, but first you have to make sure it’s a rose, right?

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I do love many of these recipes–I have made them myself many a late night, and I personally love blended frozen bananas–but lately I’ve been craving the real deal. Stuck here sans ice cream maker and with next to no budget, it was time to get creative. It was time to get serious. It was time to get an ice cream that tasted completely like ice cream, without churning and without 50 grams of unwanted protein or fiber per serving.

It was time to develop my own Biscoff ice cream recipe.

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Of course I would turn to Biscoff for ice cream, because in case you haven’t heard, I really love Biscoff and half the time am like, Biscoff please pass an initiative in the state so it becomes legal to marry your Biscoff spread. Though I’m a fan of custard-based ice creams and semifreddoes like these, I find that the custard often gets lost in amount of cream, especially if you’re like me (cough cough) and tend to scramble half of your custard before you cook the rest of it through.

So I decided to go on the light side (yes, healthier!) and turn this into a fluffy, no-churn-but-tastes-like-slow-churned, light rich Biscoff ice cream instead.

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This ice cream involves three major steps: whipping your egg whites with sugar, whipping your heavy cream, and then folding the whole shebang with a few generous dollops of Biscoff spread gently together. That’s pretty much it, and this hassle-free recipe will not turn icy at all in your fridge.

In fact, it’ll be dreamy creamy ice cream heaven, and nobody will even know you didn’t churn it. Heck, nobody will know if you place it in a store container and market it as store-bought ice cream.

Or if they do know, it’ll be because a) Biscoff ice cream is better than any other ice cream flavor currently available (though if Biscoff develops its own ice cream line based on this recipe, I totally claim credit for its genius innovation), and b) your friends know that you’re a dessert-making fiend and that you totally transcend store-bought desserts like ice cream.

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I wrapped up a few jars last week and delivered them via care package orders (which are still flooding in, by the way–thank you, readers!), and oh. My. Lord. Not only did customers love it, I realized each time it came to ship out a package that I had to make about double the batch, because I’d devour half of it before it ever hit the jar. Er, for quality testing. As we food bloggers say: only the best for you, even if our waistlines suffer for it.

It’s because we care.

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So let’s raise our spoons to that sacrifice and get our freeze on–join me in my Biscoff ice cream indulgence today! And don’t forget to say hi to me here or on my social media because I love to connect with y’all.

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What about you? What’s your favorite ice cream flavor?


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Biscoff Meringue Ice Cream (No Ice Cream Maker, No Sweetened Condensed Milk)

Biscoff Meringue Ice Cream (No Ice Cream Maker, No Sweetened Condensed Milk)

Ice cream makers, sweetened condensed milk, banana ice cream--ain't nobody got time for those! This light, quick, no-churn Biscoff ice cream uses four ingredients that will let you kick off the summer hassle-free!


  • 4 egg whites, room temperature
  • 1/2 cup white sugar
  • 3/4 cup Biscoff spread or cookie butter, melted
  • 1 cup heavy whipping cream


  1. Bring a pot of water to a boil. Mix egg whites and sugar in a large, grease-free metal bowl. Place bowl over simmering water (the bottom should not touch the water) and warm mixture only until sugar is dissolved, stirring frequently. Remove from heat.
  2. Using a hand mixer, whip egg whites until they form stiff peaks (about 2-3 minutes).
  3. In a separate bowl, whip heavy whipping cream until it forms stiff peaks.
  4. Gently fold whipping cream and melted Biscoff spread into egg whites until just combined (overmixing will result in deflated cream).
  5. Pour into an 8x8-inch baking dish and freeze for at least 6 hours before stuffing in your face! Add a dollop of Biscoff spread on top because you are fantastic.


32 Replies to “Biscoff Meringue Ice Cream (No Ice Cream Maker, No Sweetened Condensed Milk, No Banana)”

  1. Holy crap, that’s incredible, Ala! You can make dreamy creamy ice cream from egg whites?! My mind is blown. And of course you used Biscoff because it’s the tastiest stuff in existence! Biscoff needs to hire you to be their spokesperson. I don’t think anyone has made it look as delicious as you have. I’m loving that spoon too. It’s like the spoon is coming right out of Mickey’s ass!

    1. LOL Nance, keep it PG-rated! Just kidding, I love your description of that. I’ll never look at the poor scoop that way again….(I can just hear you saying, “Mickey is big spoon! Who’s little spoon?” No? Okay nvm.) But THANK YOU for your totally sweet and undeserved words about Biscoff–I’m seriously going to track them down right now and say hello again. You rock. And thanks for sharing this on Twitter! Cheers girl, off to write your introduction now!

  2. First of all, you are so sweet, thanks for including me on your list:) And this ice cream is amazing!!!! Love that it is completely homemade, love the flavors even more. Your photos are so great. On my list for sure! Hope you had a great Memorial Day weekend Ala.

    1. Hey Matt, absolutely! Such a well-deserved mention, it’s the least I could do. I’m so glad you like the ice cream, you guys just have to make this soon and experience it for yourself–though I’m sure you’re busy enough these days as is with a new arrival in the home. Hope you enjoy your short week as well, thanks a bushel and a peck for stopping by!

  3. Yum! I don’t bake nearly enough, in fact I don’t bake with it at all. I should change that, this looks delicious!!

    1. haha did you mean that you don’t bake with Biscoff enough? Because you probably bake plenty 😉 yeah, make it a habit, Laura! Then you can join the addiction–er, fan club with me!! Thanks for stopping by, have a lovely short week!

  4. You had me at the Biscoff spread Ala, I love that thing.
    And this ice-cream is a total no-brainer, super easy and delish!

    1. That’s my sentiment, exactly, Mike–the slightest mention of Biscoff spread and I’m there! I just introduced a friend to it today….I think she may be in for a world of trouble, heh. Glad you could stop by, have a swell week!

  5. So making this! Love that it doesn’t need an ice cream maker (don’t have one) or bananas (allergic, womp). Your writing style cracks me up! And the ice cream looks amazing.

    1. YESSS welcome to the no-machine club! I have a hunkering suspicion that everyone else around here is eyeing this recipe but may have an ice cream machine stashed away in their cabinet, so I’m glad to hear I’m not the only one who is machine-less. Go make this ASAP! Er, I guess I should ask politely. Wouldn’t you love to make this ASAP? 😉 thanks for stopping by, Jess–enjoy!!

  6. Really interesting recipe! We do have an ice cream maker and use it sometimes, but the sad truth is unless you want to invest major $$$ into one of those counter top ice cream makers (the ones with the built in condenser), the ice cream you make at home — or at least what we make — is only decent, not Ben & Jerry’s quality. So we just buy Ben & Jerry’s. This looks like a fun idea, though. Definitely will give this a try — thanks.

    1. That’s good to know! I think we might be in luck with this recipe, though–my friends honestly thought I’d bought it from the store until I told them otherwise. I hope you do get to give it a go, it’s much better (and easier) than many ice cream maker recipes my friends have tried!

  7. This is such a brilliant idea! And no ice cream maker! And healthy ice cream! I love everything about this recipe and this post, including that fun GIF! I’ve actually never had biscoff before, but “cookie butter” sounds out-of-this-world good! My favourite flavour of ice cream is pistachio. But also coconut. I like them both at the same time, ideally 🙂

    1. Ooh, I knew you’d love it, Allison! I know it’s not exactly healthy, but you MUST try cookie butter at some point in the near future. Pistachio coconut ice cream?! I’ve never encountered it, and I think I’m the worse off for that lapse–I’ll have to try making that flavor combo very soon. Thank you, as always, for your very kind words–do give this ice cream a shot <3

  8. I must try this recipe, no egg yolks and very little cream! The ice cream is so luscious and perfect for a summer treat!

    1. And Deb, I bet this is something that would go super well with the heat you guys are experiencing at the moment. You’ll absolutely love it! I hope you do enjoy it on the porch with an awesome cup of that lemon mint cucumber water you posted 🙂

  9. This is from egg whites?? I had no idea you could make ice cream from egg whites!! The things you learn from Ala!! I think I need to start a note pad for that..just saying 🙂 PS: I am a Biscoff junkie. Like really bad so having a new way to indulge just makes me happy!!

    1. Pahaha–Biscoff junkie, Zainab, that’s such an apt descriptor! Welllll, technically it’s not as bad with the egg whites, so you can enjoy to your stomach’s content. You’re the absolute sweetest. Let’s start a Biscoff lovers anonymous, shall we?

  10. Oh what a wonderful idea! I love it. I have a Biscoff ice cream recipe as well but it takes much longer (and you have to churn in an ice cream machine) than this.
    Very creative. I love the photography as well.
    Very well done. 🙂

    1. Ooh, I’m glad we’re on board the same train! I’d love to check out your Biscoff ice cream recipe–but I agree, no-churn is the way to go whenever it’s possible. Thanks for your kind words and for stopping by–have an awesome week!

  11. Oh man, I LOVE this method! I had no idea you could make ice cream with whipped egg whites and whipped cream. Definitely saving this one!

    1. Courtney, I didn’t either until I only had leftover egg whites and figured I’d give it a shot. It worked out phenomenally, and tastes just like regular ice cream. I’m so glad you like it–hope you get the chance to try it out one day!

  12. :O :O :O MORE ICE CREAMS TO TRY. Loooove cookie butter! I’m curious why you heat up your egg white/sugar mix. Is it possible to do it the usual meringue way (whip egg whites, add sugar slowly) until it’s all mixed in, or is the heating step crucial to this amazingness?

    1. Haha! Shelley, I love you already. We’re going to be bloggy friends, I can feel it! 😉 I imagine it would be totally possible to do it the meringue way; I just find that heating it up allows the sugar (since there’s a large amount) to dissolve completely before you start whipping it. I’d love to hear what happens if you just went straight through though! <3 <3 Yay, no-churns unite!

  13. I’m loving everything about this ice cream Ala and now you have me wanting to try this egg whites thing in about a jillion different ways 🙂 Pinned!

    1. Trish, you’re so kind! My friends continue to be amazed by this ice cream (um, I may have made it 5 more times since? oops) and different flavors would be SO good. Anything particular you had in mind? I’d love to hear how it goes, and maybe check out your post if you do decide to share it! Thanks for much for the pin and hello!

  14. […] milk not being low Fodmap. Then I saw a link he had in his post to another ice-cream recipe HERE on a blog I didn’t know and she has used the idea of just cream and egg whites without any […]

  15. Ala! What is this sourcery?!! I made this icecream yesterday and its amazing! It tastes so good!

    I agree with you, I hate it when it says place all ingrediënts in icecream maker.. I mean, that just feels like cheating! But this is so simple! Also, no mixing it every hour. who’s got time for that?!

    Anyway, I love it and I’m gonna try it with loads of new different flavours and quit my day job and become an icecream maker.

  16. […] is eindelijk zo ver! Een langgekoesterde droom wordt eindelijk waar! Dankzij Ala schuif ik alles aan de kant en word ik professioneel ijscovrouw! Ok, misschien niet helemaal, maar […]

  17. I am so excited to try this recipe. I do have an ice cream maker and am slightly addicted to using it; however, I make mostly custards with egg yolks and never know what to do with all my egg whites. Now I have a method to use all of my eggs and get twice as much ice cream. My life is complete!

    1. That sounds like an awesome compromise, Samantha–ice cream and then more ice cream?! I dig it!! You’re so lucky to have an ice cream maker because now I just have like 5 pans of tiramisu (for the egg yolks) sitting around. #bloggerproblems lol. I hope you love this recipe as much as my friends do! It’s great to see you here–I’d love to hear how you found my blog! Cheerios!

  18. I just loved your article and this is incredible. I am too much excited to try this process at home.

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