Name: Biscoff Ice Cream (No Churn)
Prep time: 20 min
Total time: 260 min
Ingredients: 397 g Condensed milk; 250 g Biscoff spread (I used smooth, but crunchy works too); 600 ml Double cream; 2-3 Lotus biscoff biscuits

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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!

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. You can also whisk up the double cream separately and fold it into the condensed milk and biscoff mixture.

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.

Recommended equipment & ingredients*

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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!

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