How To Make Lotus Biscoff Ice Cream
No churn Lotus Biscoff ice cream! This recipe is so smooth, creamy and incredibly easy to make. Make this ice cream without any machine or special equipment, it just needs to set in the freezer!
Creamy, smooth and so tasty, all things ice cream should be! This Biscoff ice cream recipe is legendary, it’s absolutely amazing and I can’t wait for you to try this.
With a creamy Biscoff ice cream base, chunks of crushed Biscoff biscuits and swirls of Biscoff spread throughout, this recipe is both indulgent and irresistible.
It’s very easy to put together as there’s no churning involved, this no churn recipe only needs 4 ingredients including all the Biscoff!
This is definitely not the first Biscoff recipe here, it’s true to say that I LOVE it.
My most recent recipes include a no-bake Biscoff cheesecake, gooey Biscoff blondies and a no-bake Biscoff tiffin too. Just like this ice cream recipe, desserts with Biscoff in them are absolutely delicious.
No Churn Biscoff Ice Cream
One of the best things about this recipe is that you don’t need an ice cream maker! It’s quick to make and there’s no big appliance taking up space.
As this is a no churn recipe, the Biscoff ice cream mixture is whisked until thick and soft peaks have formed. Then it’s left to set in the freezer.
It’s really simple just like my no churn honeycomb ice cream. The ice cream base is made from condensed milk and double cream which makes a tasty base flavour and creamy texture.
Watch How To Make It
Summer and ice cream go so well together and this Biscoff recipe makes a great summertime treat.
The flavours in this are phenomenal! Broken Biscoff biscuits are added to create texture, whilst swirls of Biscoff spread add more flavour and look visually appealing.
It takes only 10 minutes to mix and a few hours to set in the freezer. It’s good as a make-ahead dessert and can be kept in the freezer for hot summer days.
Biscoff Ice Cream Ingredients
Below are the 4 ingredients needed to make this no churn Lotus Biscoff ice cream recipe:
- Biscoff Spread: Cookie butter used to make the ice cream base flavour, extra Biscoff spread is swirled through.
- Double Cream: Also called heavy cream in the US; avoid using light or reduced-fat versions.
- Condensed Milk: This is what makes the ice cream so soft and scoopable; avoid using light or reduced-fat versions.
- Biscoff Biscuits: Crushed into small pieces, this adds more flavour and texture.
How To Make Biscoff Ice Cream
Below is a step-by-step guide on how to make no churn Lotus Biscoff ice cream. Full recipe instructions are on the recipe card.
Place double cream, condensed milk and Biscoff spread into a large mixing bowl.
Using an electric whisk, whisk the mixture together on a low to medium speed until the Biscoff has combined. Once combined, whisk on a medium to high setting until thickened and soft peaks appear.
This will take a few minutes so keep going!
Pour half of the mixture into the loaf tin and melt the remaining Biscoff spread in the microwave for a few seconds.
Pour half of the Biscoff spread and crushed Biscoff biscuits over the ice cream mixture. Using a spoon swirl the mixture.
TIP: The Biscoff spread should not be hot! It just needs to be warmed for a few seconds to make it runny.
Pour the remaining ice cream mixture into the loaf tin.
Pour the remaining Biscoff spread and biscuits over the ice cream mixture and gently swirl through.
Cover with cling film and place in the freezer for 6 hours or overnight for best results.
Loaf Tin: You’ll need a freezer-safe container, this mixture fits into a 2lb loaf tin which is what I used.
Electric Whisk: You could whisk the mixture by hand but it will take a VERY long time.
My Top Tips
Leave the ice cream at room temperature for 5 to 10 minutes before serving to allow the ice cream to soften slightly. If you want to eat it straightaway, dip the ice cream scoop in hot water for a few seconds for the perfect scoop.
Using a loaf tin looks great when feeding large crowds or making ice cream for friends and family. If you don’t have a loaf tin, you can use any freezer-safe container, ideally with a lid.
I like to crush the Biscoff biscuits into a range of different sizes. You can crush the Biscoff biscuits into small crumbs or bigger chunks.
Using Crunchy Biscoff Spread gives you flavour and texture all in one!
How To Store
Keep homemade ice cream in the freezer for up to one month. It doesn’t last as long as shop-brought ice cream as there are no preservatives added.
How To Serve
I keep it simple and serve this ice cream either in a bowl or in a waffle cone! It tastes just as good on its own as it does served with homemade desserts.
More Biscoff Recipes
Biscoff Ice Cream Recipe (No Churn)￼
Ice Cream Toppings
- 100 g Biscoff Biscuits
- 100 g Biscoff Spread
- Place double cream, condensed milk and Biscoff spread into a large mixing bowl.
- Using an electric whisk, whisk the mixture together on a low to medium speed until the Biscoff has combined. Once combined, whisk on a medium to high setting until thickened and soft peaks appear.This will take a few minutes so keep going!
- Pour half of the mixture into the loaf tin and melt the remaining Biscoff spread in the microwave for a few seconds.
- Pour half of the Biscoff spread and crushed Biscoff biscuits over the ice cream mixture. Using a spoon swirl the mixture.
- Pour the remaining ice cream mixture into the loaf tin.
- Pour the remaining Biscoff spread and biscuits over the ice cream mixture and gently swirl through. Cover with cling film and place in the freezer for 6 hours or overnight for best results.
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