If you need a Biscoff dessert fix, but it's too hot to put the oven on (or you just can't be bothered to!) then this Biscoff Ice Cream is the perfect solution! It's made with only three ingredients, in one bowl, and you don't need an ice cream maker. Seriously, it's that easy! I've added some broken up Lotus biscuits on top as well for some extra crunch and texture, but this is optional. You could even mix the biscuits into the ice cream too if you like. Ok, so you do have to wait a few hours for it to freeze into ice cream, but if you decide to eat the mixture straight away then I won't judge!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Biscoff Ice Cream
Mix the Biscoff spread and condensed milk together until smooth, then add the double cream and whisk it using an electric mixer until it thickens.
Pour the mixture into a tub, and decorate the top with some broken up Lotus biscoff biscuits. Cover it with cling film and put it in the freezer to firm up.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It is not gluten free, but it is naturally vegan.
How do you know when you've whisked the ice cream enough?
I whisk the mixture using an electric hand mixer for several minutes, it thickens up but is still fairly loose. Be careful not to over mix, as the mixture could split. You're looking for a thick texture - almost like a very light mousse that's still pourable. You can also whisk up the double cream separately and fold it into the condensed milk and biscoff mixture.
Can you use evaporated milk instead of condensed milk for no churn ice cream?
No, you must use condensed milk for this recipe to work.
Can you use heavy cream or whipping cream?
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a cream that will thicken when whisked, then this will not greatly affect the recipe. Do not use single cream.
What container should you use for homemade ice cream?
I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don't have one big one.
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More tips for making the Biscoff Ice Cream:
- It's best to use an electric hand mixer, or a stand mixer, to whisk up the ice cream mixture. It will take much longer by hand and require a lot of work!
- If you'd like to drizzle on some Biscoff spread when serving the ice cream, simply melt a spoonful or two in the microwave for 20-30 seconds until smooth and pourable.
- I decorated the top with some crushed biscuits, but you could also mix biscuits into the ice cream before freezing it.
- I used smooth Biscoff spread, you can also use the crunchy version!
More Biscoff recipes...
- Biscoff Cake Traybake
- Biscoff Drip Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Lotus Biscoff Cupcakes
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Loaf Cake
- Biscoff Rocky Road
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies (Biscoff Brookies)
- Biscoff Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
- Biscoff Millionaire's Shortbread
- Biscoff Cookie Pie
- Biscoff Yule Log
Biscoff Ice Cream (No Churn)
For the ice cream
- 397 g Condensed milk
- 250 g Biscoff spread I used smooth, but crunchy works too
- 600 ml Double cream
For decoration (optional)
- 2-3 Lotus biscoff biscuits
- Mix the condensed milk and Biscoff spread together until smooth and well combined
- Add the double cream and whisk using an electric mixer until the mixture thickens, this take a few minutes. Be careful not to over whisk as the mixture could split. You are looking for a thick but pourable consistency. Or you can whisk up the double cream separately and fold it into the biscoff and condensed mixture
- Pour the mixture into a 2.5 litre tub, if you like, sprinkle some broken up Lotus biscoff biscuits on top
- Put it in the freezer overnight or for at least 4 hours
- To serve, scoop the ice cream into a bowl or cone, drizzle over some melted Biscoff spread if you like (melt the spread in the microwave for 25 seconds first) and sprinkle on some crushed Lotus biscoff biscuits
- Store in the freezer for up to 3 months
If you like this, check out more of my Dessert recipes!
NB. this post is NOT sponsored by Lotus Biscoff - I just love their products!