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–+ servings
Biscoff ice cream in a round tub drizzled with Biscoff cookie butter.

No Churn Biscoff Ice Cream

Robyn
This no churn Biscoff ice cream recipe is packed with crunchy Lotus Biscoff cookies and swirls of sweet Biscoff spread to create an ice cream that is packed with Biscoff flavour!
5 from 1 vote
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Prep Time 10 minutes
Freezer 5 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine International
Servings 12 people
Calories 351 kcal

Ingredients
  

  • 600ml (2½ c) thickened cream double cream or heavy whipping cream.
  • 400g (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla essence or vanilla bean paste
  • 100g (3½ oz) Lotus Biscoff Cookies roughly broken
  • 4 tablespoons Lotus Biscoff spread divided into 3 tablespoon and 1 tablespoon.
  • 2-4 Lotus Biscoff cookies for the top, optional

Instructions
 

  • In a large bowl whisk the cream with the sweetened condensed milk and vanilla essence / bean paste until thick and starting to form soft peaks using an electric whisk.
  • Lightly stir through the roughly broken Biscoff biscuits and 3 tablespoons of the Biscoff spread, taking care not to mix the Biscoff spread in too much - you want to leave some visible swirls of the spread.
  • Pour into a loaf tin or freezer-proof plastic container.
  • Swirl the remaining Biscoff spread over the top and sprinkle with the extra cookies (optional).
  • Place into the freeze and freeze for at least 5 hours, or until set.
  • Bring out of the freezer 5-10 mins before serving to make it easier to scoop.
  • The ice cream will keep in the freezer for up to 8 weeks, covered or wrapped well in clingfilm to protect against freezer burn.

Notes

Cream – thickened cream, double cream or heavy whipping cream.
Sweetened condensed milk – I recommend using the full fat and full sugar condensed milk as this makes the creamiest ice cream with a richer flavour.
Lotus Biscoff cookies – you could use speculoos cookies or ginger biscuits as an alternative to Biscoff cookies.
Lotus Biscoff cookie butter – I prefer to use the smooth cookie butter but you can use crunchy cookie butter if you prefer.
Vanilla - vanilla bean paste or vanilla extract. This makes the base into a vanilla flavoured ice cream, however I have made this Biscoff ice cream without vanilla and it still tastes delicious!
When breaking up the biscuits – leave some chunks, around 1 cm / 0.5 inches in size, as these will add crunch and bursts of flavour.
When stirring in the cookie butter – don’t mix too much as you want rich bursts of cinnamon Biscoff flavour amongst the creamy ice cream.
You can also make this ice cream in a stand mixer with the whisk attachment.
Allow the ice cream to stand at room temperature for 5 -10 minutes before serving, to make it easier to scoop out and serve.
Don’t use low-sugar or low fat alternatives when making the ice cream. I have tested making the ice cream with both skim and reduced sugar condensed milk and the texture was not as smooth creamy as ice cream made with standard sweetened condensed milk.

Nutrition

Calories: 351kcalCarbohydrates: 28gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 68mgSodium: 85mgPotassium: 179mgFiber: 0.1gSugar: 23gVitamin A: 836IUVitamin C: 1mgCalcium: 129mgIron: 0.4mg
Keyword Biscoff ice cream, no churn biscoff ice cream, no churn ice cream

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