Pumpkin and Biscoff are one of those flavor combinations that just make sense once fall hits, and this no-churn ice cream bar puts them together in the easiest AND most delicious way possible. And the best part? No ice cream maker required! Just whip, layer, and let the freezer do the work. The result is a creamy pumpkin spice ice cream sandwiched between two buttery Biscoff cookie crusts, with a ribbon of warmed Biscoff spread and cookie crumbs running right through the middle.

It’s the kind of dessert you can prep the night before and forget about until it’s time to slice and serve, which makes it perfect for anything from a weeknight treat to a fall gathering.

🤎 If you love a good no-churn ice cream, there’s a Fluffernutter version in my cookbook, Moribyan’s Kitchen, too — peanut butter and marshmallow in the same easy, no-machine format.

What Makes This One Special

This isn’t your typical churned ice cream. Since there’s no ice cream maker involved, the texture comes entirely from whipping the cream to stiff peaks and folding in the condensed milk and pumpkin. That’s what keeps it soft and scoopable straight out of the freezer instead of rock hard. The Biscoff layer running through the center isn’t just for flavor either. It adds a caramelized, cookie-butter flavor that pairs so well with the warm pumpkin pie spice flavor. And it also adds more texture!

What You’ll Need

This recipe comes together in two parts, made across two days:

Biscoff crust: Biscoff cookies ground into crumbs and mixed with melted butter, divided so you make the bottom crust on day one and the top crust on day two.
Pumpkin ice cream: heavy cream whipped to stiff peaks, then folded together with condensed milk, pumpkin puree, and pumpkin pie spice, with a swirl of warmed Biscoff spread and cookie crumbs layered through the middle.

How To Make It

Make the Bottom Crust

Start by lining the bottom of a 9×9-inch pan with parchment paper. In a food processor, pulse half of the Biscoff cookies (1 packet) until they’re finely ground into crumbs. Transfer the crumbs to a bowl, add half of the melted butter, and stir until the mixture is fully combined and looks like wet sand.

Press the mixture firmly into the bottom of your prepared pan, using the bottom of a measuring cup to pack it into an even layer. Transfer the pan to the freezer while you work on the ice cream.

🤎 TIP: Grind the remaining Biscoff cookies into crumbs now too, then transfer them to a ziplock bag and set aside at room temperature. You’ll mix these with the rest of the butter the next day to make the top crust, so there’s no need to touch the food processor twice.

Make the Pumpkin Ice Cream

In a large mixing bowl, whip the heavy cream and vanilla extract with a hand mixer on medium speed until stiff peaks form. Make sure not to overmix it or your ice cream won’t be smooth! Add the condensed milk and whisk on low speed until fully incorporated, then add the pumpkin puree and pumpkin pie spice and whisk again until smooth and fully combined.

Assemble and Freeze

Take the pan with your bottom crust out of the freezer and pour half of the pumpkin ice cream mixture over it, spreading it into an even layer with a rubber spatula. Drizzle the warmed Biscoff spread over that layer, then sprinkle the Biscoff cookie crumbs evenly on top.

Pour the remaining pumpkin ice cream mixture over the Biscoff layer and spread it into an even layer. Press a piece of saran wrap directly onto the surface of the ice cream to cover it completely, then freeze overnight.

Finish with the Top Crust

The next day, add your reserved Biscoff crumbs to a bowl along with the remaining melted butter and stir until it looks like wet sand again.

🤎 TIP: Work quickly here — remove the saran wrap, pour the crumb mixture over the ice cream layer, and spread it into an even layer right away. It firms up fast once it hits the cold surface, so you don’t want to give it time to set before it’s spread evenly.

Once the top crust is in place, lift the whole dessert out of the pan using the parchment paper. Cut down the middle with a sharp knife, then cut each half into 4 to 5 rectangular pieces for 8 to 10 pieces total.

Tips & Variations

A few things to keep in mind as you make these:

Work fast when spreading the top crust since the butter mixture firms up quickly once it touches the frozen ice cream
Keep the reserved crumbs in a ziplock bag at room temperature overnight so they’re easy to mix the next day
Use a sharp knife and wipe it clean between cuts for the cleanest edges on each piece
Layer parchment paper between the pieces in your storage container so they don’t stick together in the freezer

Make Ahead & Storing Leftovers

Once cut, transfer the pieces to an airtight container, layering parchment paper between them so they don’t stick together. Store in the freezer for up to 2 weeks.

Craving More Like This? Try These Recipes Out!

Pumpkin Bread with Brown Butter Cream Cheese Frosting: The moistest pumpkin bread on the blog, topped with a rich brown butter cream cheese frosting.
Pumpkin Coffee Cake: A spiced pumpkin base with a thick, buttery cinnamon crumb layered throughout.
Pumpkin Bagels: Chewy, perfectly spiced bagels packed with cozy fall flavor.
Pumpkin Pie French Toast: Crispy, golden French toast dipped in a pumpkin spice custard.
Pumpkin Pie Hawaiian Roll French Toast: The classic French toast recipe made fall edition with soft Hawaiian rolls.

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.