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No churn Biscoff ice cream

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.
Prep Time 10 mins
Freeze Time 6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine British
Servings 10 People
Calories 621 kcal


Biscoff Ice Cream

Ice Cream Toppings


  • 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.



Calories: 621kcalCarbohydrates: 45gProtein: 8gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 82mgSodium: 67mgPotassium: 205mgSugar: 37gVitamin A: 993IUVitamin C: 1mgCalcium: 153mgIron: 1mg
Tried this recipe?Mention @MyMorningMocha or tag #mymorningmocha!