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    Biscoff Ice Cream (No Churn)

    25/05/2016 by thebakingexplorer 6 Comments

    Jump to Recipe Jump to Video Print Recipe
    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 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!

    This post may contain affiliate links. I earn from qualifying purchases.

    Biscoff Ice Cream

    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.

    Click on the image to order your copy!
    Biscoff Ice Cream

    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.

    Biscoff Ice Cream

    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!
    Biscoff Ice Cream

    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!

    Recommended equipment & ingredients

    • Ice cream scoop
    • Mixing bowls
    • Biscoff biscuits
    • Kitchen scales
    • Biscoff spread
    • Electric 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

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    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 minutes
    Freezing time: 4 hours hours
    Total Time: 4 hours hours 20 minutes minutes
    Servings: 10
    Author: thebakingexplorer

    Ingredients

    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)

    • 8 Lotus biscoff biscuits
    Metric - US Customary

    Instructions

    • Mix the condensed milk and Biscoff spread together until smooth and well combined
    • In a separate bowl, whip up the double cream, ideally using an electric mixer, until thick
    • Add the double cream to the Biscoff mixture in three parts. Gently fold it in between each addition until fully combined
    • Pour the mixture into a 2.5 litre tub, if you like, you can do this in layers and sprinkle some broken up Lotus biscoff biscuits between each layer and more 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • 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.
     

    Nutrition

    Calories: 524kcal | Carbohydrates: 42g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 95mg | Potassium: 212mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 1000IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 0.4mg

    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!

    « Cheese, Sundried Tomato & Pesto Scones
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    Reader Interactions

    Comments

    1. Honest mum

      May 26, 2016 at 3:39 pm

      I want to jump right in and gobble this right up! Wow x

      Reply
    2. Katie Bryson

      May 30, 2016 at 12:20 pm

      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

      Reply
    3. Kate Glutenfreealchemist

      June 03, 2016 at 9:26 pm

      5 stars
      Great flavour! Great texture!

      Reply
    4. Monica nair

      April 28, 2023 at 12:33 pm

      Hi so I can’t use a whipping cream with 35% fat content ?
      And you say to mix the cream until it’s thick so us this going to be stiff or medium peak ?
      Thanks

      Reply
      • thebakingexplorer

        April 30, 2023 at 10:49 am

        Hi Monica, I have only used a 48% double cream to make this recipe so I can't say for sure if it will work with a 35% fat one. If it whips up and holds it's shape then it should be ok though. I would say medium peaks as if you whip it too much you can risk curdling when you mix it into the biscoff/condensed milk. Even if the mixture is looser, it will still freeze and taste good!

        Reply
    5. Patrick Graham

      June 03, 2023 at 2:32 pm

      I will be making 3 ice cream today.. The Lemon Curd, The Biscoff and my favourite The Baileys ice cream...

      Reply

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