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Biscuit ice cream
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Eggless Biscuit ice cream

Easy to make Eggless Biscuit ice cream recipe using 3 ingredients and a secret ingredient, no ice cream maker required 2 cups Whipping cream
Author: Jeyashri suresh


  • 2 cups Whipping cream
  • ½ cup condensed milk
  • ½ tbsp Cornflour
  • 15 Biscuits*
  • I used the Lotus biscoff you can use Digestive or Oreo or Parle G, adjust the sugar as per sweetness.


  • Put the biscuits in a zip lock bag and gently pat them using a rolling pin.
  • Powder the biscuits. It can be coarse.
  • In a wide bowl add the chilled whipping cream.
  • Ensure the bowl is also and the whipper is also chilled to get the best results.
  • Add the cornflour now.
  • Corn flour gives a good firmness to the soft peak.
  • Even, while making icing for cakes, we can add cornflour. So that it will stay good without melting.
  • But if you use icing sugar, no need to add cornflour.
  • Whip the cream in medium-high mode using an electric whisk.
  • It took 2 minutes for me to get a soft peak.
  • Do not beat more else it will be butter.
  • Now add the condensed milk and whisk for 20 seconds.
  • You can add sugar as well. Add ¼ cup – ½ cup sugar as per your sweetness.
  • Now add in the crushed biscuits.
  • Fold it gently and evenly.
  • Set this in a container and cover it.
  • I used my bread loaf pan and covered with an aluminum foil.
  • Let this set in the freezer for 7 hours or overnight.
  • Take out and enjoy every single bite.



You can top the ice cream with caramel syrup or choco chips.
2. Use any milk-based biscuit of your choice for this Eggless biscuit ice cream.
3. You can serve it as a Sandwich between biscuits, Cookie sandwich ice cream.