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!
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!
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.
- 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.
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.
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.
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.
Looking for other ice cream recipes like this? Try these:
Biscoff No-Churn Ice Cream
- 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
- 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.