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Biscoff Ice Cream

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


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


  • 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


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