Biscoff Ice Cream (No Churn)

Biscoff Ice Cream

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!

How to make Biscoff Ice Cream…

I mixed the Biscoff spread and condensed milk together until smooth, then I added the double cream and whisked it using an electric mixer until it thickened.

Then I poured the mixture into a tub, and decorated the top with some broken up Lotus biscoff biscuits. I covered 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’s also naturally vegan!

Biscoff Ice Cream

How do I know when I’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.

Can I use evaporated milk instead of condensed milk for no churn ice cream?

No, you must use condensed milk for this recipe to work.

What container should I 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.

Biscoff Ice Cream

Recommended equipment & ingredients*

Ice cream scoopMixing bowlsBiscoff biscuits
Kitchen scalesBiscoff spreadElectric hand mixer

*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!

Biscoff Ice Cream

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!

Biscoff Ice Cream

More Biscoff recipes…

Biscoff Cheesecake SquaresBiscoff CakeLotus Biscoff Cupcakes
Biscoff Cheesecake SquaresBiscoff CakeLotus Biscoff Cupcakes
Biscoff BrowniesBiscoff CheesecakeBiscoff Loaf Cake
Biscoff BrowniesBiscoff Cheesecake (No Bake)Biscoff Loaf Cake
Biscoff & Banana CakeVegan Biscoff CupcakesBiscoff Blondies
Biscoff & Banana Cake with Caramel DripVegan Biscoff CupcakesBiscoff Blondies
Chocolate Biscoff CupcakesBiscoff Slutty Brownies
Biscoff Apple CrumbleChocolate Biscoff CupcakesBiscoff Slutty Brownies
Biscoff Swiss RollVegan Biscoff Cake
Biscoff Swiss RollVegan Biscoff Cake
Biscoff Ice Cream

Biscoff Ice Cream (No Churn)

Easy three ingredient biscoff spread infused ice cream, no ice cream maker needed!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: Dessert
Prep Time: 20 minutes
Freezing time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Author: thebakingexplorer


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
  • 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 in the microwave for 25 seconds) and sprinkle on some crushed Lotus biscoff biscuits
  • Store in the freezer for up to 3 months
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


Calories: 606kcal | Carbohydrates: 46g | Protein: 8g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 120mg | Sodium: 92mg | Potassium: 240mg | Sugar: 37g | Vitamin A: 1235IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 1mg

If you like this, check out more of my Dessert recipes!

Biscoff Ice Cream

Pin it for later!

Biscoff Ice Cream

3 comments / Add your comment below

  1. This is my kind of dessert… low effort to high glory ratio and sounds absolutely divine. Thanks so much for entering it into Simple and In Season xxx

Leave a Reply

Recipe Rating