Biscoff Ice Cream Recipe (No Churn)
Here's how to make no churn Lotus Biscoff ice cream with this easy recipe. It's smooth, creamy and so delicious.
Ingredients
Biscoff Ice Cream
- 600 ml Double Cream
- 397 g Condensed Milk 1 Can
- 300 g Biscoff Spread
Ice Cream Toppings
- 100 g Biscoff Biscuits
- 100 g Biscoff Spread
Instructions
- 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.
Video
Nutrition
Calories: 621kcalCarbohydrates: 45gProtein: 8gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 82mgSodium: 67mgPotassium: 205mgSugar: 37gVitamin A: 993IUVitamin C: 1mgCalcium: 153mgIron: 1mg
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