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Biscoff Ice Cream (No Churn)

Easy three ingredient biscoff spread infused ice cream, no ice cream maker needed!
Course Dessert
Cuisine European
Keyword Dessert
Prep Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Calories 524kcal
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)

  • 8 Lotus biscoff biscuits


  • 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



  • 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.


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