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Home » Recipes » Ice Cream and Frozen Treats

Biscoff No-Churn Ice Cream

Modified: May 8, 2023 · Published: Jun 27, 2021 by Famidha Ashraf · This post may contain affiliate links · Leave a Comment

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If you are looking for a delicious new ice cream flavour, you should try this Biscoff ice cream recipe. With just 4 ingredients and basic kitchen tools, you can whip up this indulgent biscoff cookie butter frozen treat in no time. Well, there is a few hours of freezer time before you can enjoy a scoop!

three scoops of no-churn ice cream in a bowl with biscoff spread piped.

We love biscoff spread nestled into baklava nest and truffles. And it was high time we get on the ice cream wagaon! This homemade Biscoff ice cream packed with smooth Biscoff spread and Biscoff biscuits is super delicious and easy to make with just 4 ingredients. And as always, my recipe is for a small batch of 5 to 6 medium scoops, so you are not over-indulging!

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  • Ingredients
  • Equipment
  • Instructions
  • TIP
  • FAQ
  • Related
  • 📖 Recipe Card
  • 💬 Comments

Ingredients

I have previously shared our love for Biscoff in my Biscoff Cookie Truffles recipe and now this biscoff ice cream that I have already made a few different times but sharing here the best recipe. You don't need any sugar as the biscoff cookie butter is sweet and we are using sweetened condensed milk.

  • Biscoff spread: You may use creamy or crunchy. If using crunchy, you don't need too many biscuit crumbs.
  • Sweetened condensed milk: This has to be full-fat sweetened condensed milk. You cannot replace this with evaporated milk or cream etc.
  • Full-fat whipping cream: Half-and-half or double cream or heavy cream are some of the other names. Again, please use full-fat and nothing else.
  • Biscoff biscuits: Lotus biscoff cookies or any Speculoos cookies will work. You may use ginger biscuits too! In the images shared in this post, I have used the biscoff vanilla cream biscuits.

Do you have to use Biscoff? Of course not. You could use any cookie butter and cookies. But to obtain the same flavour, you may go for Speculoos Cookies or any other brand which is similar to Biscoff.

See the recipe card below for measurements.

Equipment

  • You will need a stand mixer or a handheld electric mixer to make no-churn ice cream.
  • A rubber spatula helps avoid wastage of the ingredients.
  • A freezer friendly container to store the ice cream.
  • A small piece of cling wrap to seal the surface.

Instructions

All no-churn ice cream recipes will require you to FOLD  the whipped cream into the sweetened condensed milk and flavour ingredient (biscoff) base until combined and freeze overnight. I like to place a cling wrap touching the surface before covering the box and freezing. I found this step helps to keep the no-churn ice cream creamy and easily scoopable.

TIP

If you want to make a large batch of no-churn ice cream or want to use a whole tin of condensed milk (397g) then use a cup of biscoff spread and 2 cups of heavy whipping cream. 

two scoops of homemade biscoff ice cream.

FAQ

What does no-churn ice cream mean?

An ice cream maker is an appliance that can be part of the home kitchen just like an instant pot or stand mixer etc. The ice cream maker churns the mixture to make ice cream. But not everyone owns an ice cream maker and you don't need one unless you go through a lot of ice cream batches. So, No-churn ice cream means ice cream made without using an ice cream maker. The only difference between the two is the no-churn ice cream tends to melt sooner than the store-bought or churned ice cream.

Related

Looking for other ice cream recipes like this? Try these:

  • No-Churn Mango Ice Cream
  • two bowls of blackberry ice cream
    Blackberry Chocolate No-Churn Ice Cream
  • A spoon-scooped bourbon biscuit cheesecake jar.
    Bourbon Biscuit Cheesecake Jars
  • Tiny batch of pine nut ice cream scoops served with drizzle of chocolate syrup.
    Pine Nut Ice Cream (Small Batch)

📖 Recipe Card

two scoops of homemade biscoff ice cream.

Biscoff No-Churn Ice Cream

An easy no-churn Biscoff ice cream recipe with just 4 ingredients is packed with both the delicious creamy Lotus spread and the cookies.
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Prep Time: 20 minutes minutes
Freezer Time: 6 hours hours
Total Time: 6 hours hours 20 minutes minutes
Servings: 6 medium-sized scoops
Calories: 264.56kcal
Author: Famidha Ashraf
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Ingredients
 

  • ⅔ cup full-fat whipping cream
  • ⅓ cup lotus biscoff spread, (approx. 6 tbsp)
  • ⅓ cup sweetened condensed milk
  • 4 to 5 lotus biscoff biscuits, crushed

Instructions

  • Measure and add the cold whipping cream into a large bowl and keep it refrigerated along with the whisks until needed or chilled.
    ⅔ cup full-fat whipping cream
  • Add the biscoff spread and condensed milk into another bowl and mix them using a rubber spatula until combined. Keep refrigerated.
    ⅓ cup lotus biscoff spread
    ⅓ cup sweetened condensed milk
  • Take out the chilled bowl of whipping cream and use the electric mixer to beat on medium-high speed until stiff peaks form. It will take about 3 to 5 minutes to reach stiff peaks.
  • Fold the whipped cream into the biscoff mixture using a rubber spatula until everything is combined. Next, fold in the crushed lotus biscuits crumbs.
    4 to 5 lotus biscoff biscuits
  • Transfer the mixture into a freezer-friendly box, and place a cling wrap touching the surface of the ice cream mixture. Cover with a tight lid and freeze for 4 to 5 hours or overnight.
  • Remove from the freezer and use an ice cream scooper or a spoon dipped in warm water to get a neat smooth scoop. Serve immediately with a drizzle of melted biscoff or a lotus biscuit tucked.

Notes

Garnish: Melt a few tablespoons of biscoff spread and use a spoon to drizzle over the served ice cream.

Nutrition Info

Calories: 264.56kcal | Carbohydrates: 24.2g | Protein: 3.08g | Fat: 17.9g
Course: Dessert
Cuisine: Worldwide
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Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

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