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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!
Course Dessert
Cuisine European
Keyword Dessert
Prep Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 606kcal
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)

  • 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