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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 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!

Ingredient Tips & Equipment Information

You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
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.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

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, in a separate bowl whip up the double cream until thick. Add the double cream to the Biscoff mixture in thirds, folding it in until fully combined each time. Pour the mixture into a tub, add Biscoff biscuits between layers of the ice cream, and decorate the top with some broken up Biscoff biscuits. Put it in the freezer to firm up.

For the full recipe with measurements, head to the recipe card at the end of this post.

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.

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.

Do you need an electric mixer to make this recipe?

While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too.

Can this recipe be made gluten free or dairy free?

Unfortunately this recipe cannot be made dairy or gluten free.

More tips for making the Biscoff Ice Cream:

You could also drizzle Biscoff spread between the layers of ice cream before freezing it if you like.
I used smooth Biscoff spread, you can also use the crunchy version!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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