Biscoff Ice Cream (No Churn)
Easy three ingredient biscoff spread infused ice cream, no ice cream maker needed!
Servings 8
Calories 606kcal
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)
- 2-3 Lotus biscoff biscuits
Instructions
- 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
Nutrition
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